In 2022, the shipment value of the Japanese condiments manufacturing industry amounted to trillion Japanese yen. Despite the continuously declining number of establishments operating in the industry, shipments remained at close to trillion yen in recent years.
Flavorings in Japanese kitchen
The condiment manufacturing industry in Japan produces various 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, -type and -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.