Navigating food labels in Japan can feel like decoding a secret language, even if you’ve been here for years.
Once you finally figure out how to read Japanese food labels, there’s still that long list of mysterious ingredients that pop up after the slash mark (／). What even are half of these things? Are they safe? Necessary? For example, why does an onigiri (rice ball) with no filling, literally just a ball of white rice, have so many things after that slash mark? If you’ve ever found yourself wondering about Japanese food additives, you’re not alone.
Here’s your no-stress, savvy guide to understanding what’s actually in that already-made bento box, that family pack of senbei (rice crackers) or even your kid’s favorite snack from the convenience store.
Before vs After The Slash
To put it as simply as possible, when it comes to Japanese food labeling, keep these key differences in mind:
- Ingredients before the slash ( / ): Main food components (e.g., flour, sugar, oil)
- Ingredients after the slash ( / ): Food additives (食品添加物; shokuhin tenkabutsu)
This labeling system is part of Japanese food safety regulations designed to provide clarity when shopping for food products. Learning how to spot and understand additives in Japanese foods can help you make healthier, more informed choices.
What Are Food Additives For?
Food additives are substances added to foods for various reasons, including:
- Preservation
- Texture
- Color
- Flavor
In Japan, the list of approved additives includes both natural and synthetic ones. Some are totally harmless — or even helpful — while others raise eyebrows.
Are Additives in Japanese Foods Safe?
The short answer is mostly yes, at least in the quantities allowed. Japan has fairly strict food safety laws and a list of approved food additives managed by the Ministry of Health, Labour and Welfare. However, those who are more health-conscious may try to avoid artificial additives.
Common Japanese Food Additives
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- External Link
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7 Comments
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tora
It's easy. Anything with lots of katakana, you can safely not buy. Gosh even konbini riceballs have addictives these days. Just make your own. Make your own and you'll notice the shop ones taste like chemicals adree a while.
David Brent
I asked a Japanese medical student what he thought about Japan's use of trans-fats in so many foods. Crickets.
wallace
We mostly avoid super processed foods and need to check the labels because my wife suffers from hives from many of the food additives.
Speed
Glad to see this article. Informative and useful. Thanks.
max-velocity
Bar codes are being introduced for food labels which inform all of the ingredients making easy reading in multiple languages.
falseflagsteve
wallace
As Punch used to say “that’s the way to do it”, lol
Well, I avoid processed stuff myself and have to be very careful because some of that stuff can bring me out in a ghastly rash and even make me feel very queer.
About a year ago I ate at McDonald’s, hadn’t been there for donkeys you see. Well, I had Big Mac and chips about 2pm and was ready to go out after that. Only had about half and felt a bit dizzy and had a headache. I crashed out in the sofa for 8 hours, yes that’s right 8 hours and I’d slept well the previous night.
Will I be going back there? No way Pedro!
Maehara37
According to the article, food additives in Japan are mostly safe because the country has strict food safety laws, and the Ministry of Health regulates approved additives. I agree with this view. I believe food additives enrich our daily diet. For example, desserts like jelly and pudding require additives to enhance their flavor and texture. Also, processed products like fish cakes and chikuwa would lose their shape, taste, and texture without proper additives.Moreover, I understand that “additive-free” doesn’t always mean a product is safe. Many consumers mistakenly believe that food without additives or preservatives is healthier. However, there is no scientific evidence to prove that additive-free foods are safer than those with additives. As consumers, it’s important not to choose products based on assumptions or marketing labels. Instead, we should develop the ability to recognize what is truly safe. For these reasons, I support the idea that food additives in Japan are generally safe.