Sub Product
Fermented Cabbage Kimchi, Mild Cabbage Kimchi, Spicy Cabbage Kimchi, Traditional Cabbage Kimchi
Derived Products
Stir-Fried Kimchi
HS Code
200599
Last Updated
2026-06-01
Key takeaways for search and sourcing teams
- Japan Cabbage Kimchi market intelligence page includes 0 premium suppliers & manufacturers.
- 0 sampled export transactions for Japan are summarized.
- 0 export partner companies (including manufacturers) and 0 import partner companies are mapped for Cabbage Kimchi in Japan.
- Wholesale sample entries: 0; farmgate sample entries: 0.
- 5 export partner countries and 5 import partner countries are ranked.
- Latest reference year in this page dataset is 2024.
- Page data last updated on 2026-06-01.
Cabbage Kimchi Export Supplier & Manufacturer Intelligence, Price Trends, and Trade Flows in Japan
0 export partner companies are tracked for Cabbage Kimchi in Japan. Use Supply Chain Intelligence company profiles and analytics to validate exporter coverage, partner quality, and route priorities.
Annual Export Value, Volume, and Supplier Market Size for Cabbage Kimchi in Japan (HS Code 200599)
Analyze 3 years of Cabbage Kimchi export volume and value in Japan to evaluate supplier market growth, seasonality, and trade volatility.
| Year | Volume | Value |
|---|---|---|
| 2024 | 2,205,379 | 14,373,773 USD |
| 2023 | 2,126,461 | 13,435,269 USD |
| 2022 | 1,990,453 | 12,752,758 USD |
Top Destination Markets for Cabbage Kimchi Exports from Japan (HS Code 200599) in 2024
For 2024, compare export volume and value across the top 5 destination countries for Cabbage Kimchi exports from Japan.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | United States | 1,018,160 | 6,244,989.474 USD |
| 2 | Vietnam | 136,954 | 1,590,525.68 USD |
| 3 | Hong Kong | 152,523 | 1,315,167.177 USD |
| 4 | South Korea | 108,155 | 807,359.323 USD |
| 5 | Thailand | 100,127 | 450,344.604 USD |
Cabbage Kimchi Import Buyer Intelligence and Price Signals in Japan: Buyers, Demand, and Trade Partners
0 import partner companies are tracked for Cabbage Kimchi in Japan. Exporters and importers can use Supply Chain Intelligence company profiles and analytics to analyze buyer demand, partner density, and downstream channels.
Annual Import Value, Volume, and Demand Size for Cabbage Kimchi in Japan (HS Code 200599)
Track 3 years of Cabbage Kimchi import volume and value in Japan to assess demand growth and market momentum.
| Year | Volume | Value |
|---|---|---|
| 2024 | 165,653,120 | 358,144,073 USD |
| 2023 | 164,448,570 | 366,673,873 USD |
| 2022 | 171,907,243 | 388,203,369 USD |
Top Origin Supplier Countries Supplying Cabbage Kimchi to Japan (HS Code 200599) in 2024
For 2024, compare import volume and value across the top 5 origin supplier countries supplying Cabbage Kimchi to Japan.
| Rank | Country | Volume | Value |
|---|---|---|---|
| 1 | China | 133,270,275 | 258,821,580.067 USD |
| 2 | South Korea | 18,474,046 | 57,098,366.971 USD |
| 3 | Thailand | 3,730,953 | 13,598,151.58 USD |
| 4 | United States | 532,737 | 4,750,350.389 USD |
| 5 | Netherlands | 1,096,535 | 4,522,433.091 USD |
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.
Other Cabbage Kimchi Country Markets for Supplier, Manufacturer, Export, and Price Comparison from Japan
Compare Cabbage Kimchi supplier coverage, trade flows, and price benchmarks across countries related to Japan.
South Korea
Netherlands
Canada
China
Australia
India
United States
Poland
Singapore
Germany
Thailand
Philippines
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Related Cabbage Kimchi Product Categories
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Derived products: Stir-Fried Kimchi
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