Traditional Japanese ingredients
Ingredients associated with Japan's traditional production methods or heritage categories, including Kampo-adjacent botanicals, historically-used materials, and ingredients linked to regionally practiced production.
Traditional · Fermented foods
Amazake Extract
甘酒エキス (Amazake ekisu) · INCI: Rice Ferment / Amazake Ferment (preparation-specific)
Traditional · Fermentation starters
Aspergillus Oryzae Ferment
麹 (Kōji) · INCI: Aspergillus / Rice Ferment Extract (for rice-substrate koji preparations)
Traditional · Kampo-adjacent botanicals
Coix Seed Inner Grain Extract (Yokuinin)
ヨクイニンエキス (Yokuinin ekisu) · INCI: Coix Lacryma-Jobi Ma-Yuen Seed Extract (often overlaps with hatomugi entries)
Traditional · Fermented foods
Fermented Soybean Extract (Natto)
納豆エキス (Nattō ekisu) · INCI: Bacillus / Soybean Ferment Extract / Natto Gum
Traditional · Fermented foods
Miso Extract
味噌エキス (Miso ekisu) · INCI: Soybean Seed Extract (for soybean-based fermentation preparations) / supplier-specific INCI
Traditional · Fermented foods
Shio Koji Extract
塩麹エキス (Shio-kōji ekisu) · INCI: Rice Ferment (preparation-specific)