일본 배추김치 가격 및 무역 — 마켓 오버뷰 2026

하위 제품

숙성 배추김치, 순한 배추김치, 매운 배추김치, 전통 배추김치

파생 제품

볶음김치

원재료

신선 배추

HS 코드

200599

최종 업데이트

2026-09-27

서치 및 소싱 팀을 위한 핵심 요약

수출 파트너 국가 5개와 수입 파트너 국가 5개가 랭킹되어 있습니다.
이 페이지 데이터셋의 최신 기준 연도는 2024입니다.
페이지 데이터 최종 업데이트일: 2026-09-27.

일본의 배추김치 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

Supply Chain Intelligence 기업 프로필 및 분석으로 일본의 배추김치 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

일본 내 배추김치의 연간 수출 금액, 물량 및 공급업체 시장 규모 (HS 코드 200599)

일본의 배추김치 수출 물량/금액 3년치를 분석해 공급 측 시장 성장, 계절성, 무역 변동성을 평가하세요.

연도	물량	금액
2024	2,205,379	14,373,773 USD
2023	2,126,461	13,435,269 USD
2022	1,990,453	12,752,758 USD

일본에서 수출되는 배추김치의 주요 수출 대상 시장 (HS 코드 200599) 2024

2024년 기준, 일본발 배추김치 수출의 상위 목적지국 5개 전반에서 수출 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	미국	1,018,160	6,244,989.474 USD
2	베트남	136,954	1,590,525.68 USD
3	홍콩	152,523	1,315,167.177 USD
4	대한민국	108,155	807,359.323 USD
5	태국	100,127	450,344.604 USD

소싱 진단

일본산 배추김치, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 짚어드려요.

무료 진단, 계정 없이 이용 가능합니다.

일본의 배추김치 수입 바이어 인텔리전스 및 가격 시그널: 바이어, 수요, 거래 파트너

수출업체와 수입업체는 Supply Chain Intelligence 기업 프로필 및 분석으로 일본의 배추김치 구매 수요, 파트너 밀도, 다운스트림 채널을 분석할 수 있습니다.

일본 내 배추김치의 연간 수입 금액, 물량 및 수요 규모 (HS 코드 200599)

일본의 배추김치 수입 물량/금액 3년치를 추적해 수요 성장과 시장 모멘텀을 평가하세요.

연도	물량	금액
2024	165,653,120	358,144,073 USD
2023	164,448,570	366,673,873 USD
2022	171,907,243	388,203,369 USD

일본에 배추김치를 공급하는 주요 원산지 공급국 (HS 코드 200599) 2024

2024년 기준, 일본로 배추김치를 공급하는 상위 원산 공급국 5개 전반의 수입 물량과 금액을 비교하세요.

순위	국가	물량	금액
1	중국	133,270,275	258,821,580.067 USD
2	대한민국	18,474,046	57,098,366.971 USD
3	태국	3,730,953	13,598,151.58 USD
4	미국	532,737	4,750,350.389 USD
5	네덜란드	1,096,535	4,522,433.091 USD

수출 진단

우리 배추김치, 이 일본 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 봐드려요.

무료 진단, 계정 없이 이용 가능합니다.

가격 데이터

일본 배추김치 가격, 어디까지 필요하세요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormChilled (refrigerated) fermented vegetable product

Industry PositionProcessed Vegetable Product

Market

Cabbage kimchi (hakusai kimchi) is a mainstream chilled processed-vegetable product in Japan, supplied by domestic manufacturers and by imports that must clear import notification and quarantine-station review under Japan’s Food Sanitation Act. Japanese retail products commonly specify refrigerated storage (e.g., 10°C or below) and show relatively short best-before windows (e.g., about 25–50 days depending on brand and formulation). Food labeling is regulated under Japan’s Food Labeling Act/Standards; for domestically manufactured processed foods, the most predominant ingredient’s country of origin is labeled under the ingredient-origin labeling system that started in 2017 (with a preparation grace period to 2022). Product identity aligns with the Codex Standard for Kimchi, which defines kimchi as fermented, salted Chinese cabbage seasoned (e.g., red pepper, garlic, ginger) with ripening/preservation by lactic acid production at low temperatures. Competitive offerings in Japan include brands emphasizing “goes well with rice” positioning and domestic-ingredient claims, alongside products using seafood-based seasonings that require careful allergen/label management.

Market RoleDomestic consumer market with both domestic manufacturing and imports

SeasonalityYear-round retail availability in refrigerated channels; quality and ripening are strongly temperature-dependent.

Specification

Primary VarietyChinese cabbage (hakusai; Brassica pekinensis)

Physical Attributes

Red color originating from red pepper
Hot and salty taste; may also have sour taste
Texture expected to be reasonably firm, crisp, and chewy

Compositional Metrics

Codex kimchi standard includes salt content of 1.0–4.0% m/m and total acidity (as lactic acid) not more than 1.0% m/m (as a product-standard reference point).

Packaging

Refrigerated retail packs with Japanese-label declarations and storage instruction (commonly: keep refrigerated at 10°C or below).

Supply Chain

Value Chain

Cabbage receiving → trimming/cutting → salting → washing/draining → seasoning (yangnyeom) mixing → packing → low-temperature fermentation/ripening → refrigerated distribution

Temperature

Retail products in Japan commonly specify refrigerated storage (10°C or below).

Shelf Life

Example retail shelf-life windows under refrigeration vary by brand/formulation (e.g., Tokai こくうまキムチ: 25 days unopened; Moranbong 韓キムチ: 50 days) and should be verified per SKU.

Freight IntensityHigh

Transport ModeSea

Risks

Regulatory Compliance HighFor kimchi intended for sale/business use in Japan, failure to submit the required Food Sanitation Act import notification (or deficiencies found during quarantine-station review/inspection such as non-permitted additives or other noncompliance) can block market entry and sale; import violations may lead to disposal or shipment back to origin.Build a pre-shipment compliance dossier aligned to Japan’s Food Sanitation Act (complete ingredient/additive disclosure, manufacturing method summary, and label set), and submit accurate import notifications for each shipment through the MHLW Quarantine Station process.

Food Safety MediumAs a fermented, chilled ready-to-eat product, kimchi is sensitive to hygiene and temperature control; failures can increase microbiological risk or trigger recalls and heightened scrutiny.Operate HACCP-based hygiene management, validate sanitation controls for fermentation/packing steps, and maintain documented cold-chain control consistent with product storage instructions.

Logistics MediumCold-chain breaks or transit delays can accelerate ripening/acidification and degrade quality; refrigerated freight and energy cost volatility can materially affect landed costs for imported chilled kimchi.Use refrigerated transport with temperature loggers, set conservative remaining-shelf-life gates at receiving, and plan buffer lead times for peak congestion periods.

FAQ

What must an importer do before selling imported kimchi in Japan?For imports intended for sale or business use, the importer must submit a “Notification Form for Importation of Foods, etc.” to an MHLW Quarantine Station for each import and pass the document examination (and any required inspection). Products cannot be sold for business purposes without this import notification process, and violations can lead to disposal or shipment back to origin.

Does Japan require country-of-origin labeling for ingredients on kimchi made in Japan?For domestically manufactured processed foods, Japan’s ingredient-origin labeling system requires listing the country of origin of the most predominant ingredient (introduced in 2017 with a grace period until March 31, 2022). For imported processed foods, ingredient-origin listing is not mandatory; instead, the labeled “country of origin” indicates the country from which the product was imported.

Why is cold-chain control important for kimchi sold in Japan?Japanese retail kimchi products commonly instruct refrigerated storage (e.g., 10°C or below) and have limited best-before windows that vary by brand and formulation. Temperature abuse or delays can speed ripening and quality change, and can also increase food-safety risk if hygiene and temperature controls are not robust.