Condiment manufacturing industry shipment value in Japan 2015-2020

In 2020, the shipment value of the Japanese condiments manufacturing industry amounted to 1.9 trillion Japanese yen, falling to a similar level recorded in 2015. Despite the continuously declining number of establishments operating in the industry, shipments remained at around two trillion yen in recent years.

Flavorings in Japanese kitchen

The condiment manufacturing industry in Japan produces a variety of processed dry and wet seasonings. Among the wide assortment of the market, sugar, salt, vinegar, soy sauce, and miso are considered the essentials of every Japanese kitchen. Together with other umami seasonings like fish stock (dashi), the essential condiments are used for different types of sauces consumed in Japan.

Sauces in Japan

While the basic sauces for Japanese dishes can be prepared with a small number of ingredients, the growing popularity of foreign cuisine requires consumers to expand their kitchen essentials. In particular, mayonnaise-type and Worcestershire-type sauces were established as consumer favorites as dips or garnishing for deep-fried food. Other popular table condiments that are found as toppings in Japan include processed tomato seasonings, with tomato ketchup being the most prominent product in the market.