Traditional materials
Traditional Japanese fermented and crafted materials — sake extract, shio-koji, hon-mirin, kioke-aged soy sauce, Hatcho miso, Yoshino kudzu.
7 ingredients in this category.
- 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 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 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 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 - 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 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 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)
FAQ: sourcing traditional materials from Japan
Q. What does 'traditional' mean for Japanese ingredient sourcing?
In this catalog, 'traditional materials' refers to ingredients made by methods documented in Japan for 100+ years — kioke (cedar barrel) aged soy sauce, naturally fermented hon-mirin, Hatcho miso (made by only two licensed producers), Yoshino kudzu starch, and shio-koji. These typically command 3–10x the price of mass-produced equivalents.
Sources
- MAFF — Traditional Japanese Food Ingredient Heritage Guide
- Industry knowledge — Japanese traditional food manufacturing
Industry-knowledge claim — not yet pinned to a single primary source
Q. Are there licensing or trademark constraints on traditional ingredient names?
Yes — several names are regional collective trademarks or GIs. Examples: 'Hatcho miso' is restricted to two Aichi producers; 'Yoshino kudzu' refers to Nara-prefecture-specific kudzu; certain sake yeast strains (Kyokai-7, Kyokai-9) are licensed by the Japan Brewers Association. Confirm trademark status before using these names in marketing.
Sources
- JPO — Geographical Indication and Regional Collective Trademark registry
- MAFF — GI Registry
Q. What is the lead time for kioke-aged soy sauce or 2-year-aged miso?
Naturally aged products (1–3 year fermentation) ship from finished inventory only — there is no way to accelerate aging. Suppliers typically work on annual allocation contracts with limited spot availability. Plan 12+ months ahead for committed volumes.
Sources
- Industry knowledge — Japanese traditional food manufacturing
Q. Do traditional Japanese ingredients meet EU and US food safety standards?
Yes — major traditional fermented Japanese foods (soy sauce, miso, mirin, vinegar) have established export history to EU/US and are widely accepted. EU shipments require allergen labeling for soy/wheat. Salt content in traditional fermented foods is high; some markets (e.g., UK FSA targets) may flag this on nutrition labels.
Sources
- EU FALCPA — allergen labeling requirements
- Industry knowledge — Japan-EU food trade