食品

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About this category

The Food glossary covers Japanese food ingredients across the full spectrum of staples, functional foods, fermented foods, and specialty botanicals. Japan's food culture has produced one of the world's most ingredient-diverse cuisines, supported by a regulatory framework — the Food Sanitation Act, the Food Labelling Act, and the Foods with Function Claims (FFC) system — that documents each ingredient with substantial detail. This glossary provides neutral, dictionary-style definitions covering ingredient identity, production method, traditional and contemporary culinary uses, nutritional and functional profile where established, and regulatory status in Japan and major export markets.

Historically, Japanese food ingredients can be grouped into broad heritage layers: Yayoi-period (~300 BCE–300 CE) introduction of rice cultivation and fermentation; Nara and Heian-period (710–1185) Buddhist vegetarian shojin-ryori traditions that developed tofu, yuba, fu, and seaweed-rich diets; Muromachi and Edo-period (1336–1868) refinement of soy sauce, miso, mirin, sake, vinegar, and dashi; and the Meiji onward integration of Western ingredients while preserving traditional fermentation lineages. Each layer contributed ingredients still in active use today — Yoshino kudzu, Kyoto fu, Hatcho miso, Kishu ume, Uji matcha — and many carry GI (Geographical Indication) registration protecting traditional production methods and origin.

In the modern food industry, Japanese ingredients fall into several broad regulatory categories. 'Foods' covers normal food ingredients regulated only under the Food Sanitation Act. 'Foods for Specified Health Uses' (FOSHU, トクホ, established 1991) requires individual product approval based on clinical evidence — about 1,000 products carry FOSHU as of 2026. 'Foods with Nutrient Function Claims' allows pre-defined claims for vitamins and minerals. 'Foods with Function Claims' (FFC, 機能性表示食品, established 2015) allows manufacturer-notified efficacy claims based on systematic-review evidence — over 7,500 products have been notified cumulatively. Dietary supplements as a regulatory category do not exist in Japan; supplement-format products are classified as foods unless they cross into pharmaceutical territory.

This glossary covers ingredients across all of these regulatory tiers. Entries include staples (rice cultivars, wheat, soybean), fermented foods (miso, soy sauce, natto, koji, vinegar, sake, mirin), traditional preserved foods (umeboshi, takuan, tsukemono), umami concentrates (katsuobushi, konbu, niboshi, MSG, nucleotides), specialty botanicals (yuzu, sansho, wasabi, shiso, mitsuba), functional ingredients (GABA-rich rice, sesamin, reduced-CoQ10, lactic acid bacteria, fucoidan), and modern food technology ingredients (textured soy protein, plant-based proteins, microalgae). Each entry provides Japanese name, romaji, common English/INCI/INS reference where applicable, principal production methods, regulatory classification within Japan, and key destination-market regulatory notes.

Users of this glossary include food product developers verifying ingredient specifications, regulatory specialists mapping Japanese names to Codex Alimentarius and FDA categories, importers building supplier briefs, and educational readers researching Japanese food culture. Cross-references link related ingredients across glossary categories (Cosmetics for shared botanical actives, Supplements for functional fractions, Traditional for heritage versions) and into Sourcing categories where buyers can locate specific suppliers. Where Japanese ingredient names diverge from English-language conventions (for example, dashi vs broth, shiokoji vs salt-koji, mirin vs sweet rice wine), entries provide both the Japanese and best-fit English translation along with a brief note on translation pitfalls.

For users new to Japanese food ingredients, we suggest starting with the foundational fermentation triad (shoyu, miso, mirin), then moving to the umami pillar (katsuobushi, konbu, niboshi, MSG, nucleotides), then exploring functional categories (FFC-notified actives) and finally specialty botanicals. Each entry is independent and self-contained, but the suggested reading path mirrors how Japanese food culture itself is layered.

Key facts

Regulatory framework
Japanese food ingredients are governed by the Food Sanitation Act (食品衛生法) and the Food Labelling Act under the Consumer Affairs Agency; functional ingredients fall under FOSHU (since 1991, ~1,000 approved products), Foods with Nutrient Function Claims, or FFC (since 2015, over 7,500 notified products as of 2026).
Heritage layers
Yayoi-period rice fermentation, Heian-period shojin-ryori tofu and seaweed traditions, Edo-period perfection of soy sauce, miso, mirin, sake, vinegar, and dashi — each layer contributing ingredients still in active commercial use.
Geographical Indications
Japan's GI Act (2014) protects over 130 food and beverage products as of 2026, including Hatcho miso, Yoshino kudzu, Uji matcha, Kobe beef, Tajima beef, Yubari melon, and Yamadanishiki sake rice — providing legally enforceable origin and method protection.
Allergen labelling
Japan mandates labelling for 8 allergens (egg, milk, wheat, buckwheat, peanut, shrimp, crab, walnut — walnut added in 2025) and recommends labelling for 20 additional items; this differs from EU Annex II (14 categories) and US FALCPA/FASTER Act (9 categories).
Glossary scope
Covers staples, fermented foods, preserved foods, umami concentrates, specialty botanicals, functional ingredients, and modern food technology ingredients; each entry maps Japanese name to romaji and (where applicable) Codex, INS, FDA, and EFSA references.

Where to start

Editor's picks for first-time visitors to this category.

Regulatory at a glance

Japanese food ingredients are governed primarily by the Food Sanitation Act and Food Labelling Act, both administered by the Consumer Affairs Agency (CAA) and Ministry of Health, Labour and Welfare (MHLW). Functional claims fall under three frameworks: FOSHU (individual product approval, since 1991), Foods with Nutrient Function Claims (pre-defined claims for designated nutrients), and FFC (manufacturer-notified claims with systematic-review evidence, since 2015). FFC notifications now exceed 7,500 cumulative SKUs as of 2026, making Japan's functional food framework the most prolific in the developed world. For cross-border use, buyers should note that Japan's mandatory allergen list (8 items including walnut, added in 2025) differs from the EU Annex II (14 categories) and the US FALCPA/FASTER Act (9 categories including sesame). Novel food assessment under EU Regulation 2015/2283 may apply to Japanese ingredients without significant EU consumption history before May 1997 — common kampo-derived foods, certain ferments, and some marine actives have been so designated. China requires GACC overseas manufacturer registration under Decree 248/249 for all imported food facility production, and US importers must comply with FSMA Foreign Supplier Verification Program. Halal, Kosher (OU, OK, Star-K), and JAS Organic / USDA NOP / EU Organic certifications are widely available from Japanese food ingredient houses.

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OEM 采购方常见问题

Q. 本术语表如何对日本食品原料进行分类？

本术语表列出的日本食品原料涵盖主食（miso、酱油、mirin、dashi成分）、功能性食品（符合FFC/Tokuho宣称资格的）、传统发酵食品（kioke酱油、自然陈酿miso）以及特色植物原料（matcha、kudzu、kinako）。每条目涵盖法规状态、关键化合物、典型应用，以及与化妆品和补充剂使用的交叉。

信息来源

  • OEM JAPAN — glossary methodology
  • MAFF — Japanese food ingredient classification
Q. FFC、Tokuho及Yōki Hyōji食品类别在日本有何不同？

FFC（機能性表示食品 / 机能性表示食品）是2015年引入的备案制度，允许公司在有已发表证据支持时进行功能宣称。Tokuho（特定保健用食品 / 特定保健用食品）需要消费者厅的逐一批准。Yōki Hyōji（栄養機能食品）是针对维生素/矿物质的自我认证制度。买方应在宣称规划前核实哪种制度适用于目标原料。

信息来源

Q. 欧盟Novel Food法规如何影响日本食品原料？

在1997年前无显著欧盟消费历史的原料可能被归类为Novel Food，需在销售前获得授权。成熟的日本原料（酱油、miso、matcha、kombu）非Novel Food。较新的提取物（特定功能性馏分、新颖蘑菇物种）可能需要授权。欧盟Novel Food目录是主要参考。

信息来源

Q. 2011年后日本食品原料是否需进行额外辐射检测？

是的。自2011年福岛事件以来，日本食品出口商每批出货均常规提供辐射检测证书。本术语表中的大多数原料来自北海道、冲绳或日本西部（远离受影响区域），且持续检测低于欧盟/美国/中国进口限值。COA含辐射检测结果是标准做法。

信息来源

  • MHLW — Food radioactivity standards