Japanese Food

A practical English guide to Japanese packaged-food labels, including product name, ingredients, net amount, best-before, use-by and storage terms.

Japan changed allergen labeling in 2026. Learn the 9 mandatory allergens, including cashew, and the 20 recommended items, including pistachio.

Learn the difference between hon mirin, mirin-style seasoning and fermented mirin-type seasoning, including alcohol and salt differences.

Learn Japan's five JAS soy sauce types: koikuchi, usukuchi, tamari, saishikomi and shiro, and what overseas buyers should look for.

Kewpie mayonnaise is sold around the world, but local versions can differ. Learn what Kewpie says about Japan's egg-yolk style and overseas localization.

Learn how Japanese curry roux spiciness works using House Vermont Curry Mild, Medium Hot and Hot, plus what overseas buyers should compare.

Compare current Japan Cup Noodles Original, Seafood and Curry by serving size, water amount, ingredients and allergens before importing.

Learn the main Japanese miso categories: rice, barley and soybean miso, plus what white and red color usually tells you about style and aging.

Learn the basics of Japanese dashi, including kombu, bonito flakes and the umami synergy described by Japan's Ministry of Agriculture.