Condiments and seasonings market in Japan - statistics & facts
Condiments and seasonings refer to edibles added to cooked and uncooked foods to impart or enhance flavors. The condiment market in Japan covers a wide range of preparations suiting the Japanese taste, including sauces, salts, acids, and in broader definition herbs and spices. Chemical flavor enhancers like monosodium glutamate (MSG) are considered food additives, but they are distributed under the brands of large condiment manufacturers as well.
While small companies tend to maintain a straightforward product line focusing on one segment of the market, large manufacturers lead with a multifaceted portfolio including sauce variations, spice blends, and menu-specific seasonings. Additionally, the industry is tightly connected to the food manufacturing industry, with large condiment companies doubling as processed food manufacturers.
Strong spices on the other hand are mostly used to cover pungent smells that are present in raw fish. However, mild spices like black peppercorns imported from neighboring trade partners and grated ginger have been established as common ingredients in Japanese kitchens.
Flavors of Japanese food
Even though the food market offers a selection of domestically produced and imported condiments, the traditional food culture (washoku) emphasizes the sparse use of seasonings. Instead, Japanese cuisine embraces the concept of seasonality by taking advantage of the flavors of agricultural and marine produces in season. In this concept, seasonings are added to enhance the natural flavors of food. In particular, sugar, salt, vinegar, soy sauce, and miso are considered the basic seasonings in home cooking. Other additional ingredients used to modify the taste of dishes in Japan include cooking wine (mirin), sake, and items enhancing savory flavors (umami) such as fish sauce and clear stock (dashi).Strong spices on the other hand are mostly used to cover pungent smells that are present in raw fish. However, mild spices like black peppercorns imported from neighboring trade partners and grated ginger have been established as common ingredients in Japanese kitchens.
