Japanese ingredients directory

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.

Essential oil from Thujopsis dolabrata, designated as Aomori Prefecture's official tree. Contains ~2% hinokitiol with strong antimicrobial properties.

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.

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.

Okinawan variety of purple sweet potato with intense anthocyanin pigmentation. Heat-stable natural colorant.

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.

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.

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.

East Asian medicinal herb known in kampo as Jūyaku. Star ingredient in K-Beauty, with growing global demand.

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.

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.

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.

A tropical herb native to Okinawa. Research at University of the Ryukyus (Prof. Tawada) demonstrated lifespan extension of 22.6% in nematode studies.

Tropical vine cultivated in Ryukyu Islands for over 500 years. Central ingredient of goya chanpuru.

Unripe papaya harvested before ripening, rich in papain, chymopapain, and carpain enzymes. Japanese fermentation techniques enable safe supplement use (raw papain is pharmaceutical-designated).

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.

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).

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.

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.

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).

Premium domestic Japanese jujube, primarily cultivated in Fukui Prefecture's Natsume district. Kampo medicine grade Taisō (大棗) variety dominates, pesticide-free and traceable.

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).

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.

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.

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.

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.

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.

Amino acid unique to tea (Camellia sinensis). Commercial production led by Taiyo Kagaku's enzymatic method.

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.

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.

Fibrinolytic enzyme discovered in 1980 by Dr. Hiroyuki Sumi, derived from Bacillus subtilis natto fermentation of soybeans.

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.

Sulfated polysaccharide from Okinawa mozuku (Cladosiphon okamuranus). Highest fucoidan content among commercial seaweeds (up to 85-90% purity).

Three species of turmeric cultivated in Okinawa. Autumn turmeric is curcumin-rich, spring and purple varieties are essential oil-rich.

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.

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.

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.

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.

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.

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.

Proteoglycan extracted from salmon nasal cartilage, developed at Hirosaki University in Aomori Prefecture. Water-retention capacity approximately 1.3 times that of hyaluronic acid.

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).

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.

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.

Small citrus native to Ryukyu Islands. Contains the highest nobiletin concentration among citrus fruits.

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.

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.

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.

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.

Japanese mugwort species, distinct from Korean Artemisia asiatica. Long-standing use in kampo and Okinawan cuisine (Fuchiba).

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.