Japan Spices and Seasoning Herbs Market Overview, 2028

In Japan the use of spices and herbs dates back to ancient times, with influences from neighboring countries like China and Korea. Early records suggest that herbs and spices were used for medicinal purposes as well as in religious rituals. Buddhism arrived in Japan in the 6th century, bringing with it new culinary practices and the use of various spices and herbs. Monks who traveled from China and Korea introduced ingredients like ginger, sesame, and garlic, which gradually became incorporated into Japanese cuisine. Today, Japanese cuisine, known as "washoku," has evolved to encompass a wide range of flavors and ingredients, including a variety of spices and seasoning herbs. Traditional Japanese dishes, such as miso soup, pickles, and stews, often use spices like ginger and sesame for seasoning. Japanese cuisine is known for its emphasis on umami, the fifth basic taste, which provides a savory and rich flavor. Spices and seasoning herbs are used judiciously to complement and enhance the natural umami of ingredients rather than overpowering them. The goal is to achieve a harmonious balance of flavors in dishes. Japanese tea ceremonies have a long history and cultural significance. Various herbs and leaves, such as matcha (green tea), genmaicha (green tea with roasted rice), and hojicha (roasted green tea), are used to create different tea varieties, each with its unique flavors and aromas. According to the research report "Japan Spices & Seasoning Herbs Market Overview, 2028," published by Bonafide Research, the Japan Spices & Seasoning Herbs market is projected to reach market size USD 1.79 Billion by 2028. Japanese consumers have shown increasing interest in international cuisines, leading to a higher demand for spices and seasoning herbs from various parts of the world. Spices used in Indian, Thai, Middle Eastern, and other global cuisines have gained popularity in Japan. Japan has a rich culinary heritage, and regional variations in cuisine have influenced the use of local spices and herbs. Unique and traditional ingredients from different prefectures have gained attention. There is a growing focus on eco-friendly and sustainable sourcing practices. Consumers are increasingly interested in products with transparent supply chains and ethical practices. Chefs and food manufacturers are creating unique spice blends that cater to the Japanese palate while incorporating global flavors. These innovative blends are finding their way into various food products. Ready-to-use spice blends and seasoning products are becoming more popular, catering to busy consumers who seek convenience without compromising on taste.

Spices have been an integral part of Japanese cuisine for centuries, especially in traditional dishes and seasonings. They add depth of flavor and enhance the overall taste of various Japanese dishes. Some spices are known for their potential health benefits, and health-conscious consumers may seek out specific spices for their nutritional advantages. The rise of home cooking in Japan has led to an increased usage of spices in household kitchens. More people are experimenting with international recipes and incorporating various spices into their homemade meals. Some consumers are willing to pay a premium for high-quality and exotic spices, which contribute to the revenue generated by the Spices segment. In addition, Herbs are often associated with health benefits and are perceived as natural and nutritious ingredients. As the health and wellness trend continues to influence consumer choices, the demand for herbs with potential health-promoting properties may increase. Fresh herbs are valued for their visual appeal and fresh aroma. They are often used as garnishes in dishes to enhance their overall presentation. Turmeric has a long history of use in traditional Japanese cuisine and medicine. Its incorporation in traditional dishes and remedies may drive its continued popularity. Turmeric contains curcumin, a bioactive compound known for its potential health benefits, such as anti-inflammatory and antioxidant properties. As the health and wellness trend continues to grow, consumers may seek out turmeric for its perceived positive impact on overall well-being. Turmeric is a versatile spice that can be used in various Japanese dishes, including curry, stews, rice dishes, and soups. Its distinct flavor and vibrant color make it a popular choice for enhancing both taste and visual appeal. In addition, Japanese consumers have shown increasing interest in diverse flavors and international cuisines. Mustard powder is commonly used in various global dishes, including Indian, European, and American cuisines, which may have led to its popularity in Japan. Mustard powder is used in some traditional Japanese recipes and regional dishes, contributing to its demand in specific areas. Mustard powder acts as a natural flavor enhancer and can be used to add depth to various dishes, including dressings, marinades, and soups. As Japanese consumers become more interested in global cuisines, the popularity of Mediterranean and Italian dishes may lead to an increased demand for oregano, which is a key ingredient in many of these recipes. Oregano is known for its potential health benefits, including antioxidant properties. As the health and wellness trend continues to gain momentum, consumers may seek out oregano for its perceived positive impact on overall well-being. Oregano's aromatic and slightly peppery flavor can enhance the taste of a wide range of dishes, including pasta sauces, pizzas, salads, and marinades. In addition, Fennel has a long history of use in traditional cuisines, including Japanese culinary traditions. Its incorporation in traditional recipes and cultural dishes may contribute to its growing demand. Fennel is a versatile herb that can be used in both savory and sweet dishes. It can be added to salads, soups, stews, roasts, and desserts, making it a versatile and widely applicable ingredient.

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Manmayi Raval

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Consumers in Japan are willing to pay a premium for high-quality and gourmet food experiences. Soups, sauces, and dressings with unique and exotic spice blends and seasoning herbs can cater to this demand for elevated culinary experiences. The introduction of seasonal spice blends and seasoning herbs in limited-time offerings for soups, sauces, and dressings can create excitement and drive consumer interest in trying new flavors. : The popularity of meal kit delivery services and ready-to-cook meal options can introduce consumers to a wider range of spices and herbs used in soups, sauces, and dressings through convenient and easy-to-follow recipes. In addition, frozen products offer convenience to consumers as they require less preparation time compared to fresh ingredients. Spices and seasoning herbs used in frozen products enhance their flavor, making them a more appealing choice for busy households and individuals seeking quick and easy meal solutions. Advances in freezing and packaging technology have improved the quality of frozen products, preserving their flavor and nutritional value. Consumers are increasingly confident in the quality of frozen foods. The foodservice industry in Japan offers a wide variety of cuisines, including traditional Japanese, international, and fusion dishes. Each cuisine requires a specific blend of spices and seasoning herbs to maintain authenticity and flavor, leading to a higher demand for a diverse range of spices and herbs. Japan attracts a significant number of tourists, many of whom seek out authentic international cuisine during their visit. This demand for diverse flavors and spices in restaurants catering to tourists can drive the foodservice segment's demand for spices and herbs. In addition, Retail channels, such as supermarkets, grocery stores, and specialty food stores, provide easy access to a wide variety of spices and seasoning herbs. Consumers can explore and purchase different products to enhance their cooking skills and culinary experiences. Culinary shows, cooking magazines, and social media platforms play a significant role in influencing consumer food choices. As consumers watch cooking demonstrations and explore new recipes, they may seek out specific spices and herbs used in these culinary creations. Considered in this report • Geography: Japan • Historic year: 2017 • Base year: 2022 • Estimated year: 2023 • Forecast year: 2028

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Aspects covered in this report • Japan Spices & Seasoning Herbs market with its value and forecast along with its segments • On-going trends and developments • Top profiled companies • Strategic recommendation By Product Type • Spices • Herbs By Spices Type • Pepper • Ginger • Cinnamon • Cumin • Turmeric • Coriander • Cardamom • Cloves • Nutmeg & mace • Mustard Powder • Others (Onion Powder, Allspice, angelica, anise, Asafoetida, caraway, sesame, lovage, marjoram, saffron, sorrel, star anise, spearmint, tarragon, etc.) By Herbs Type • Garlic • Oregano • Mint • Parsley • Rosemary • Fennel • Basil • Thyme • Other herbs (bay leaves, Sage, Savory) By Application • Meat & poultry products • Snacks & convenience food • Soups, sauces, and dressings • Bakery & confectionery • Frozen products • Beverages • Others (Pickles and Chutneys, Dips and Spreads, Health Supplements, Pet Food, Baby Food, etc.) By Nature • Conventional • Organic By Distribution Channel • Foodservice • Retail The approach of the report: This report consists of a combined approach of primary as well as secondary research. Initially, secondary research was used to get an understanding of the market and listing out the companies that are present in the market. The secondary research consists of third-party sources such as press releases, annual report of companies, analyzing the government generated reports and databases. After gathering the data from secondary sources primary research was conducted by making telephonic interviews with the leading players about how the market is functioning and then conducted trade calls with dealers and distributors of the market. Post this we have started doing primary calls to consumers by equally segmenting consumers in regional aspects, tier aspects, age group, and gender. Once we have primary data with us we have started verifying the details obtained from secondary sources.