What Is Other Ingredients?

Key nutrients from the food composition tables.

Per 100 g edible portion (Standard Tables of Food Composition in Japan, 2023).

A vegetable of the mallow family; 100 g raw contains 5.0 g fiber, 280 mg potassium, 92 mg calcium and 110 μg folate.

A yam that can be eaten raw. Yam is one of the 20 items recommended for allergy labeling in Japan.

Made from seaweed such as tengusa. Bar kanten contains 74.1 g of dietary fiber per 100 g, among the highest of any food.

Salted umeboshi contains 18.2 g of salt equivalent per 100 g. Unripe green ume contain high levels of cyanide compounds and are unsuitable to eat raw, but processing into umeboshi, ume liqueur or pickles greatly reduces them.

Steamed rice cultured with koji mold (Aspergillus oryzae), essential for sake, miso and soy sauce. It was named Japan’s “national fungus” in 2006. Genome analysis has confirmed that koji mold used in Japan does not produce aflatoxin. It is a different fungus from red yeast rice (Monascus).

A citrus fruit; 100 g of peel contains 160 mg of vitamin C and 6.9 g of fiber.

All three are herbs of the mint family used to flavor food. Rosemary extract is used as an antioxidant food additive. Under MHLW’s classification, rosemary leaves, thyme and sage leaves are not regarded as drugs unless drug-like claims are made.