Japan Spices Market by Category

Growth Outlook

• The Japan Spices Market by Category market is on a steady long-term growth path. Segment value stands at roughly USD 1226 Mn in 2026 and is projected to reach USD 1341 Mn by 2028 — a gain of about 9% over the forecast period, translating to a CAGR in the mid-single digits.
• What the regional split looks like (2026): Conventional leads, holding roughly 77% of segment value — the single largest regional share. Organic is the second-largest contributor.
• By 2028, Conventional alone is expected to reach USD 1031 Mn, with Organic at USD 310 Mn.

Market Dynamics

Japan has a rich culinary history and is known for its flavorful and unique dishes. A key component of Japanese cuisine is the use of various spices, herbs, and seasonings. These spices not only add flavor to dishes but also provide several health benefits. The demand for spices in Japan has been increasing in recent years, and the market is segmented into different categories to cater to the diverse needs of consumers.

One of the most commonly used spices in Japan is shichimi togarashi, also known as seven spice blend. It typically consists of red chili pepper, black and white sesame seeds, dried orange peel, Sichuan pepper, ginger, and seaweed. This spice is used to add a spicy and tangy kick to dishes such as udon noodles, tofu, and tempura. Shichimi togarashi has gained popularity not only in Japan but also globally, with its unique flavor profile and versatility in cooking.

Another popular category in the Japanese spice market is yuzu kosho. It is a fermented paste made from yuzu citrus, chili peppers, and salt. This condiment is widely used in Japanese cooking, especially in soups, stews, and sauces. The yuzu kosho adds a tangy and spicy taste to dishes and is also believed to aid in digestion and boost the immune system.

Japanese curry powder is another key category in the spice market. Unlike traditional Indian curry powders, the Japanese version is milder and sweeter, with a blend of various spices such as turmeric, coriander, cumin, ginger, and clove. It is used to make the popular dish, curry rice, which is a staple in Japanese cuisine. With the growing trend of health-conscious consumers, there has been a shift towards using organic and non-GMO curry powders, which has further boosted the demand for this category.

Wasabi, also known as Japanese horseradish, is a pungent spice used in many traditional Japanese dishes. It is most commonly seen as a paste and is made from the grated root of the wasabi plant. Wasabi adds a zesty and spicy flavor to dishes such as sushi, sashimi, and tempura. It is also believed to have anti-inflammatory properties and is rich in nutrients like vitamin C, calcium, and potassium.

In conclusion, the demand for spices in Japan has been steadily increasing, and the market is segmented into different categories to meet the diverse needs and preferences of consumers. These spices not only add flavor to dishes but also provide various health benefits. With the rising popularity of Japanese cuisine and increasing awareness about the use of natural and healthy ingredients, the demand for spices in Japan is expected to continue to grow in the coming years.