Japanese ingredients directory
The full Phase 1 catalog. 51 ingredients listed.
- Raw material9 suppliers
Amazake (Sweet Koji Beverage)
甘酒
Amazake is a traditional Japanese sweet beverage made by fermenting rice with rice koji. Koji enzymes convert rice starch to glucose, producing a naturally sweet, non-alcoholic drink. A separate variant made from sake lees contains low alcohol. Hakkaisan Brewery's 'Kōji dake de tsukutta Amasake' (FFC notification I290) is Japan's first koji-based beverage with dual functional claims via A. oryzae HJ1 strain and koji-derived glucosylceramide. Modern positioning includes 'drinking IV drip' (nomu tenteki) health-food claims.
Nationwide; specialty in sake-producing areas (Niigata, Hyōgo, Hiroshima)MOQ 50–200 L (bottled) / 20–50 kg (concentrate) - Raw material5 suppliers
Aomori Hiba
青森ヒバ
Essential oil from Thujopsis dolabrata, designated as Aomori Prefecture's official tree. Contains ~2% hinokitiol with strong antimicrobial properties.
Aomori PrefectureMOQ 10 ml – 1 L (essential oil) - Active component3 suppliers
Apple Ceramide
リンゴセラミド
Glucosylceramide extracted from apple pomace (juice-extraction residue). Developed through Hirosaki University research as an upcycling material that transforms apple processing waste into premium cosmetic and food ingredients.
Aomori Prefecture (Hirosaki, Kuroishi, Aomori City)MOQ 100 g – 10 kg (extract); 1-10 kg (powder) - Active component5 suppliers
Astaxanthin
アスタキサンチン
Astaxanthin is a carotenoid pigment produced primarily by microalgae (Haematococcus pluvialis), known for strong antioxidant capacity. Japanese production pioneered by Fuji Chemical Industry and ENEOS uses closed-system microalgae cultivation. Multiple Japanese FFC notifications cite astaxanthin for eye health, skin health, and antioxidant support.
Nationwide production facilitiesMOQ 1–10 kg (oil-based concentrate) - Raw material5 suppliers
Beni Imo (Okinawan Purple Sweet Potato)
紅芋
Okinawan variety of purple sweet potato with intense anthocyanin pigmentation. Heat-stable natural colorant.
Okinawa Prefecture (Yomitan, Ie Island, Miyako, Kume, Ishigaki)MOQ 1-10 kg (powder); 10+ kg (paste) - Raw material3 suppliers
Bonito (Katsuobushi) Extract
鰹節エキス
Katsuobushi is dried, smoked, and fermented skipjack tuna, one of the foundational ingredients of Japanese dashi stock. The extract form is a concentrated liquid or powder standardized for umami components (inosinate, histidine, amino acids). Export applications include ramen bases, stock concentrates, and umami seasoning bases.
Yaizu (Shizuoka), Makurazaki (Kagoshima) +1MOQ 20–100 kg - Raw material3 suppliers
Botanboufu (Sakuna)
ボタンボウフウ
Hardy perennial herb (Apiaceae family) native to Yonaguni Island and other subtropical Ryukyu coastlines. A local Okinawan longevity herb with chlorogenic acid and rutin content comparable to or exceeding kale.
Yonaguni Island (Okinawa), Amami Islands +1MOQ 1-100 kg (powder); 500 g – 10 kg (extract) - Raw material5 suppliers
Camellia Oil
椿油
Camellia oil is a cold-pressed or solvent-refined plant oil extracted from the seeds of Camellia japonica, a species native to Japan, Korea, and southern China. Used in Japan for over a thousand years for hair and skin care. Traditional production centers include the Goto Islands in Nagasaki and Izu Oshima off Tokyo. Rich in oleic acid with a light, non-greasy feel.
Goto Islands (Nagasaki), Izu Oshima (Tokyo) +1MOQ 5–20 kg - Raw material8 suppliers
Dokudami (Houttuynia Cordata)
ドクダミ
East Asian medicinal herb known in kampo as Jūyaku. Star ingredient in K-Beauty, with growing global demand.
Nationwide; commercial cultivation in Tochigi, ShigaMOQ 100 g – 10 kg (extract); 1-100 kg (dried) - Active component2 suppliers
Fucoidan
フコイダン
Fucoidan is a sulfated polysaccharide extracted from brown seaweeds, most commonly mozuku (Cladosiphon okamuranus) from Okinawa and kombu (Saccharina japonica) from Hokkaidō. Studied for moisturizing, immune-modulating, and antioxidant positioning. Sold as both a cosmetic ingredient and a functional food supplement.
Okinawa (mozuku), Hokkaidō (kombu) +1MOQ 1–10 kg - Active component5 suppliers
GABA (Gamma-Aminobutyric Acid)
γ-アミノ酪酸
GABA is a non-protein amino acid produced commercially in Japan by lactic-acid bacterial fermentation or chemical synthesis. Japan is a global leader in functional-food applications of GABA, with thousands of FFC notifications citing stress reduction, sleep quality, and blood-pressure support.
Nationwide production facilities; fermentation-basedMOQ 10–50 kg - Active component3 suppliers
Galactomyces Ferment Filtrate
ガラクトミセス発酵濾液
Galactomyces ferment filtrate is the clear liquid obtained from the culture of Galactomyces yeast. Studied for skin-conditioning and moisturizing effects. Japanese manufacturers produce the ingredient under INCI-recognized generic names; this platform lists only generic producers, not proprietary brand preparations.
Nationwide fermentation facilitiesMOQ 10–50 kg - Raw material5 suppliers
Gettō / Shell Ginger
月桃
A tropical herb native to Okinawa. Research at University of the Ryukyus (Prof. Tawada) demonstrated lifespan extension of 22.6% in nematode studies.
Okinawa Prefecture, Amami IslandsMOQ 100 ml – 1 L (essential oil); 1-10 kg (dried leaves) - Raw material4 suppliers
Goya / Bitter Melon
ゴーヤ
Tropical vine cultivated in Ryukyu Islands for over 500 years. Central ingredient of goya chanpuru.
Okinawa Prefecture, Miyazaki +2MOQ 1-100 kg (powder) - Raw material4 suppliers
Green Papaya
青パパイヤ
Unripe papaya harvested before ripening, rich in papain, chymopapain, and carpain enzymes. Japanese fermentation techniques enable safe supplement use (raw papain is pharmaceutical-designated).
Okinawa Prefecture (primary), KagoshimaMOQ 1–50 kg (powder); 100 g – 10 kg (fermented extract) - Raw material4 suppliers
Hatcho Miso
八丁味噌
Hatcho Miso is a mame miso (soybean-only miso, no rice or barley) fermented in large wooden barrels with river stones as weight, aged typically two years. Japan's GI system registered Hatcho Miso in 2024. Export applications include premium ramen, grilled meat glazes, and high-end Japanese restaurant supply chains.
Hatchō-chō, Okazaki (Aichi) GIMOQ 50–200 kg - Raw material8 suppliers
Hinoki (Japanese Cypress) Essential Oil
ヒノキ精油
Hinoki (Chamaecyparis obtusa) is a coniferous tree endemic to Japan and Taiwan, famous for use in Shinto shrine construction and onsen bath fittings. The essential oil is steam-distilled from hinoki wood, leaves, or twigs. Dominant compounds include hinokitiol, α-pinene, and sesquiterpenes. Distinct from hiba (Thujopsis dolabrata).
Kiso (Nagano), Tōno (Iwate) +1MOQ 5–20 L (oil), 50–100 L (hydrosol) - Raw material11 suppliers
Hojicha
焙じ茶
Hojicha is a Japanese green tea that has been roasted at high temperature, producing a distinctive toasty, low-astringency, low-caffeine beverage. The powdered form is used in ice cream, baked goods, specialty lattes, and confectionery. Export demand has grown as a caffeine-lower alternative to matcha.
Kyoto (Uji, Wazuka), Shizuoka +1MOQ 20–100 kg (powder); 50–200 kg (loose) - Raw material5 suppliers
Hon-Mirin
本みりん
Hon-mirin (true mirin) is a traditional Japanese fermented rice cooking wine containing approximately 13–14% alcohol by volume. Aichi (Mikawa) and Chiba (Nagareyama) are the major traditional production areas. Hon-mirin is distinct from 'mirin-style seasoning' (みりん風調味料) — a non-fermented sweetener.
Aichi (Mikawa), Chiba (Nagareyama) +1MOQ 50–500 L - Raw material5 suppliers
Japanese Bamboo Charcoal
日本産竹炭
Activated charcoal produced by charring Moso Bamboo at 1,000°C in traditional earth kilns, pulverized to micron-scale particles. Classified in Japan as 'plant charcoal color' food additive (植物炭末色素).
Nationwide (Fukuoka, Nara, Miyazaki, Shikoku primary)MOQ 100g – 1kg (retail); 500g – 10kg+ (B2B wholesale) - Raw material5 suppliers
Japanese Jujube
日本産ナツメ
Premium domestic Japanese jujube, primarily cultivated in Fukui Prefecture's Natsume district. Kampo medicine grade Taisō (大棗) variety dominates, pesticide-free and traceable.
Fukui (Natsume district), Nara +1MOQ 100 g – 10 kg (dried); 100 g – 1 kg (extract) - Raw material5 suppliers
Japanese Natural Spring Water
日本名水
Japanese natural spring water from officially designated sources. The Ministry of Environment has selected 100 Famous Waters (1985) and 100 Heisei Period Famous Waters (2008), totalling 200 sites. Japan's first domestic mineral water was Fuji Mineral Water's 'Nihon Evian' (1929).
Mt. Fuji area (Yamanashi, Shizuoka), Toyama (Kurobe) +2MOQ 24-case retail; bulk water supply via OEM - Raw material3 suppliers
Japanese Reishi Mushroom
日本産霊芝
Domestic Japanese reishi mushroom, including rare rokkaku reishi (deer-antler form with 50%+ β-glucan content). Japanese cultivation technology pioneered in the 1970s. Sakamoto Bio (Akita), Ōkō (Hokkaido, organic JAS), and Jōyaku Kenkyūsho are primary Japanese producers.
Akita, Hokkaido (Mibai) +1MOQ 100 g – 10 kg - Raw material1 supplier
Kinako
きな粉
Kinako is roasted soybean flour, made by dry-roasting whole soybeans and milling to a fine powder. A staple of Japanese confectionery, commonly used to coat mochi, wagashi, and traditional New Year foods. Industrial applications include pastry topping, nutrition bar ingredients, and functional food applications.
Nationwide; specialty origins in Hokkaidō, KyotoMOQ 50–200 kg - Active component4 suppliers
Konjac Ceramide
こんにゃくセラミド
Plant-type ceramide (glucosylceramide) extracted from konjac corms. Konjac contains 7-15× higher ceramide concentration than rice or corn sources, making it the most cost-effective feedstock for plant ceramide extraction.
Gunma (Shibukawa, Shimonita), Saitama (Yoshikawa)MOQ 100 g – 10 kg (3% powder) - Raw material3 suppliers
Kudzu Starch
葛粉
Kudzu starch is extracted from the thick tuberous root of Pueraria montana. Traditional Japanese production (吉野晒し) involves repeated water-washing of crushed roots over several weeks. Yoshino (Nara) and Akizuki (Fukuoka) are historic production centers; pure Yoshino-kuzu is a premium category with centuries-long continuous production.
Yoshino (Nara), Akizuki (Fukuoka) +2MOQ 20–50 kg - Raw material5 suppliers
Kuromoji (Japanese Spicebush)
黒文字
Kuromoji (Lindera umbellata) is a deciduous shrub in the Lauraceae family, native to Honshu, Shikoku, and Kyushu mountain forests. Traditionally used for tea-ceremony toothpicks and premium wagashi picks. Steam-distilled essential oil offers a fresh, citrusy-woody profile with major components linalool, 1,8-cineole, α/β-pinene. Positions as a uniquely Japanese alternative to hinoki with satoyama sustainability credentials.
Gifu, Nagano +4MOQ 100 ml – 1 L essential oil; 1–10 kg dried - Active component3 suppliers
L-Theanine
L-テアニン
Amino acid unique to tea (Camellia sinensis). Commercial production led by Taiyo Kagaku's enzymatic method.
Mie Prefecture (Taiyo Kagaku)MOQ 1-100 kg (pharmaceutical-grade powder) - Raw material17 suppliers
Matcha Powder
抹茶
Matcha is stone-ground tea powder made from shade-grown tencha green tea leaves. Japan's traditional production centers are Uji (Kyoto), Nishio (Aichi), and Shizuoka. Uji matcha and Nishio matcha are protected geographical indications. Export demand has grown sharply since the 2010s.
Uji (Kyoto) GI, Nishio (Aichi) GI +2MOQ 10–50 kg - Raw material6 suppliers
Mugicha (Barley Tea)
麦茶
Mugicha is a Japanese roasted barley tea, naturally caffeine-free and served cold in summer as a household staple. Export applications include children's beverage ranges and caffeine-free functional beverage lines. Note: mugicha contains barley gluten.
Nationwide; major barley production in Tochigi, Saitama, FukuokaMOQ 100–500 kg (loose / tea bags) - Active component3 suppliers
Nattokinase
ナットウキナーゼ
Fibrinolytic enzyme discovered in 1980 by Dr. Hiroyuki Sumi, derived from Bacillus subtilis natto fermentation of soybeans.
Nationwide (production hubs in Osaka, Kyoto, Oita)MOQ 100 g – 10 kg (concentrated powder) - Raw material6 suppliers
Okinawa Brown Sugar (Kokutō)
沖縄黒糖
Okinawa kokutō is traditional unrefined cane sugar produced by open-pan boiling of freshly pressed sugarcane juice, without centrifugation or refining. GI registration covers production on 8 specific islands. Each island produces a subtly distinct flavor profile attributed to cultivar, soil, and local production tradition.
8 designated islands: Iheya, Izena, Aguni, Kohama, Hateruma, Kuro, Tarama, Yonaguni (Okinawa) GIMOQ 50–500 kg - Active component5 suppliers
Okinawa Mozuku Fucoidan
沖縄モズク由来フコイダン
Sulfated polysaccharide from Okinawa mozuku (Cladosiphon okamuranus). Highest fucoidan content among commercial seaweeds (up to 85-90% purity).
Okinawa Prefecture (Ishigaki, Miyako, Onna, Kumejima)MOQ 1-100 kg (powder, extract) - Raw material3 suppliers
Okinawa Ukon (Turmeric)
沖縄ウコン
Three species of turmeric cultivated in Okinawa. Autumn turmeric is curcumin-rich, spring and purple varieties are essential oil-rich.
Okinawa Prefecture, Amami IslandsMOQ 1-100 kg (powder) - Active component2 suppliers
Pearl Hydrolysate
真珠加水分解物
Pearl protein (conchiolin) and mineral compounds extracted from akoya pearl oysters and shells. Mikimoto Pharmaceutical (ISO 22716 certified) developed multiple proprietary pearl-derived ingredients since 1966 and offers skincare OEM services.
Mie (Ise-Shima), Ehime (Uwajima) +2MOQ 100 g – 1 kg (extract); custom via OEM partnership - Raw material6 suppliers
Perilla (Shiso) Leaf Extract
紫蘇葉エキス
Perilla frutescens, known in Japan as shiso (紫蘇), is a herb of the mint family used in Japanese cooking and traditional medicine. The leaves contain rosmarinic acid, perillaldehyde, and anthocyanins (in the red variety). Used in cosmetics for soothing and antioxidant positioning.
Aichi (green/red shiso), Tottori +1MOQ 10–30 kg - Raw material8 suppliers
Rice Bran Extract
米ぬかエキス
Rice bran extract is derived from the pericarp and germ fractions of milled Oryza sativa. Long used in Japanese household skincare via togijiru (rice-rinsing water) and nukabukuro (rice-bran poultices). The extract concentrates gamma-oryzanol, ferulic acid, tocopherols, and B-vitamins, and pairs well with other rice-derived materials.
Niigata, Akita +2MOQ 10–50 kg (liquid extract) / 5–20 kg (powder) - Active component5 suppliers
Rice-Derived Glucosylceramide
米由来グルコシルセラミド
Rice-derived glucosylceramide is a sphingolipid extracted from rice germ or rice bran, used in both ingestible supplements and topical cosmetics. Japanese FFC notifications cite effects on skin moisture retention. Production leverages Japan's rice-milling byproducts, aligning with sustainability positioning.
Nationwide (rice milling / sake brewing byproducts)MOQ 5–20 kg - Raw material5 suppliers
Sake Extract
日本酒エキス
Sake extract is a concentrated preparation from Japanese rice wine, typically aqueous or hydro-alcoholic extraction capturing amino acids, peptides, and flavor actives. Cosmetic applications use non-alcoholic or low-alcohol fractions for moisturizing and brightening claims; food applications use sake concentrate in seasonings, glazes, and bakery.
Niigata, Hyōgo (Nada) +3MOQ 10–30 kg (cosmetic extract) / 50–500 L (bulk for food use) - Raw material10 suppliers
Sake Lees Extract
酒粕エキス
Sake lees (酒粕, sakekasu) is the residual solid obtained after pressing fermented rice mash in sake brewing. Used in cosmetics for amino acids, peptides, and yeast-derived bioactives. Major sake-producing regions (Niigata, Nada, Fushimi, Saijō) supply upstream material. Well-suited to sustainability narratives as an upcycled brewing byproduct.
Niigata, Hyōgo (Nada) +2MOQ 10–30 kg - Active component5 suppliers
Salmon Nasal Cartilage Proteoglycan
サケ鼻軟骨プロテオグリカン
Proteoglycan extracted from salmon nasal cartilage, developed at Hirosaki University in Aomori Prefecture. Water-retention capacity approximately 1.3 times that of hyaluronic acid.
Aomori PrefectureMOQ 100 g – 10 kg - Raw material3 suppliers
Salt-Pickled Cherry Leaf
桜葉塩漬
Salt-pickled Oshima Cherry leaves — the iconic wrapping for sakura-mochi confection. Matsuzaki Town (Shizuoka) produces approximately 70% of Japan's salt-pickled cherry leaves. Selected as one of Japan's 100 Fragrant Landscapes (Ministry of Environment, 2001).
Shizuoka (Matsuzaki Town — ~70% share), Izu PeninsulaMOQ 1 bundle (50 leaves) – 100+ bundles - Raw material0 suppliers
Sansho Pepper
山椒
Japanese mountain pepper (Zanthoxylum piperitum) — a native Japanese spice with a distinctive aromatic, tingling citrus-woody profile used for over a millennium in Japanese cuisine. Wakayama's Arida-gun (Budō sanshō cultivar) is the premier production region. Essential culinary companion to unagi, shichimi togarashi blends, and specialty confectionery. Cosmetic extracts also used in warming / circulation-positioned formulations.
Wakayama (Arida-gun, Budō sanshō), Hyōgo (Tamba) +2MOQ 1–10 kg (dried peppercorn); 100 g – 5 kg (powder) - Raw material13 suppliers
Sencha Extract
煎茶エキス
Sencha is the most widely consumed Japanese green tea. The extract form is spray-dried or concentrated for use in beverages, supplements, and functional foods. Catechins, L-theanine, caffeine, and chlorophyll are key actives. Several FFC products cite sencha polyphenol or specific catechin content for metabolism claims.
Shizuoka, Kagoshima +2MOQ 20–100 kg - Raw material5 suppliers
Shikuwasa
シークヮーサー
Small citrus native to Ryukyu Islands. Contains the highest nobiletin concentration among citrus fruits.
Okinawa Prefecture (Ogimi Village is largest producer)MOQ 100 L (fresh juice); 1-10 kg (extract) - Raw material6 suppliers
Shio Koji
塩麹
Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks. Enzymes from the koji tenderize meats, develop umami, and accelerate marinade action. Commercial forms include liquid, paste, and powder. Cosmetic extracts derived from shio koji are used in moisturizing and brightening formulations.
Nationwide (koji-producing regions)MOQ 20–100 kg - Active component5 suppliers
Soy Isoflavones & Equol
大豆イソフラボン・エクオール
Soy isoflavones (aglycone and glycoside forms) and S-Equol produced by Lactococcus 20-92 fermentation. Otsuka Pharmaceutical's 'Equelle' (2014) was the world's first commercial fermented-soy Equol supplement. Only ~50% of Japanese (~30% of Western) women naturally produce Equol from dietary soy.
Nationwide (Otsuka Pharmaceutical Tokushima facility)MOQ 1 kg (concentrate) – 100 kg (lower-concentration grades) - Raw material0 suppliers
Wasabi Powder
山葵粉末
Authentic Japanese wasabi (Wasabia japonica) grown in pristine mountain-stream conditions — distinct from the horseradish-based pseudo-wasabi common internationally. Shizuoka (Utogi, Izu) and Nagano are primary production regions. The rhizome is stone-grated for sushi accompaniment; powder and stabilized paste formats serve food manufacturing applications.
Shizuoka (Utogi, Izu), Nagano (Azumino) +2MOQ 1–10 kg (powder); 100 kg+ (bulk paste) - Raw material7 suppliers
Wooden-Barrel-Aged Soy Sauce
木桶醤油
Kioke-fermented soy sauce is brewed in traditional Japanese cedar barrels (kioke, 木桶), some of which are over 100 years old and carry resident microbial communities. Most modern commercial soy sauce uses stainless-steel tanks; kioke production has contracted to a small number of specialist breweries concentrated in Shōdoshima, Yuasa, and Chiba.
Shōdoshima (Kagawa), Chiba (Noda / Chōshi) +2MOQ 200–1000 L (tank batch) / 20–100 L (bottled) - Raw material9 suppliers
Yomogi (Japanese Mugwort)
ヨモギ
Japanese mugwort species, distinct from Korean Artemisia asiatica. Long-standing use in kampo and Okinawan cuisine (Fuchiba).
Nationwide (mainland); Okinawa (Fuchiba variety)MOQ 1-100 kg (dried); 100 g – 10 kg (extract) - Raw material8 suppliers
Yuzu Fruit Extract
柚子エキス
Yuzu (Citrus junos) is a Japanese citrus with a distinctive aromatic profile. Kōchi prefecture is Japan's largest producer. The peel yields essential oil dominated by d-limonene, while aqueous extracts carry flavonoids and citric acid. Used in fragrance, bath products, and skin-conditioning toners.
Kōchi, Tokushima +3MOQ 5–20 kg (extract); 5–20 L (essential oil)