절인 무 일본 마켓 오버뷰 2026

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절인 다이콘 무, 단무지

원재료

신선 무

최종 업데이트

2026-05-09

서치 및 소싱 팀을 위한 핵심 요약

일본의 절인 무 마켓 인텔리전스 페이지에는 프리미엄 공급업체 0개가 포함되어 있습니다.
일본에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
일본의 절인 무에 대해 수출 파트너 기업 3개와 수입 파트너 기업 0개가 매핑되어 있습니다.
도매 샘플 항목: 0건; 산지가 샘플 항목: 0건.
수출 파트너 국가 0개와 수입 파트너 국가 0개가 랭킹되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-05-09.

일본 내 절인 무 수출 공급업체 인텔리전스, 가격 추이 및 무역 흐름

일본의 절인 무에 대해 수출 파트너 기업 3개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

일본에서의 절인 무 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 -의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 66.3%에서 샘플링되었습니다.

절인 무의 일본 샘플 수출 공급업체 거래 기록

일본의 절인 무 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

일본의 절인 무 샘플 거래 단가(일자별): 2026-04-08: 9.59 USD / kg, 2026-04-08: 9.93 USD / kg, 2026-04-08: 10.30 USD / kg, 2026-04-08: 12.22 USD / kg, 2026-04-01: 15.98 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-04-08	[절임* * ************** **	9.59 USD / kg	(일본)	(대한민국)
2026-04-08	[절임* * ************** **	9.93 USD / kg	(일본)	(대한민국)
2026-04-08	[절임* * ************** **	10.30 USD / kg	(일본)	(대한민국)
2026-04-08	[절임* * ************** **	12.22 USD / kg	(일본)	(대한민국)
2026-04-01	[절임* *******************	15.98 USD / kg	(일본)	(대한민국)

일본 내 상위 절인 무 수출 공급업체 및 기업

선도 수출업체 프로필을 검토하고 일본의 절인 무에 대해 추적되는 전체 수출 파트너 기업 3개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(일본)

최근 수출 거래: 2026-04-07

산업군: 기타

밸류체인 역할: 농업 / 생산 / 가공 / 포장

(일본)

최근 수출 거래: 2026-04-07

산업군: 식품 제조식품 포장음료 제조

밸류체인 역할: 유통 / 도매농업 / 생산 / 가공 / 포장

(일본)

최근 수출 거래: 2026-04-07

산업군: 식품 도매기타

밸류체인 역할: 무역기타유통 / 도매

일본 수출 파트너 커버리지

3개 기업

총 수출 파트너 기업 수는 일본의 절인 무 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 일본 내 절인 무 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

Classification

Product TypeProcessed Food

Product FormPickled (packaged)

Industry PositionValue-added processed vegetable product

Market

Pickled radish in Japan is commonly consumed as takuan-zuke, a traditional tsukemono made by drying daikon radish and pickling it in salty rice bran paste. Japan is a domestic consumer market with established packaged-pickle manufacturers and a wide range of regional pickle traditions. Imported pickled radish products can access the market, but must clear quarantine-station review under the Food Sanitation Act and comply with additive use standards and Japanese food-labeling rules. Commercial takuan products may be shelf-stable at room temperature when unopened, and some formulations use preservatives and yellow colorants (e.g., tartrazine or gardenia pigment) to standardize appearance.

Market RoleDomestic consumer market with established domestic manufacturing; imports permitted subject to Food Sanitation Act clearance and labeling compliance

Domestic RoleCommon accompaniment to cooked rice and everyday meals within Japan’s tsukemono food culture

SeasonalityPackaged pickled radish is available year-round, while traditional takuan production often emphasizes winter drying and subsequent aging/pickling.

Specification

Primary VarietyDaikon radish (Raphanus sativus L.)

Physical Attributes

Crunchy texture is a key quality attribute for takuan products.
Color ranges from pale to bright yellow; commercial products may use colorants for consistency.

Compositional Metrics

Salting is a foundational step in pickle production; traditional salting can use high salt concentrations to suppress spoilage and support fermentation flavor development.

Packaging

Sealed retail packs may be stored at room temperature when unopened; after opening, refrigeration and rapid consumption are commonly recommended by manufacturers.

Supply Chain

Value Chain

Daikon procurement (often contracted farms) → washing/selection → dehydration (air-drying or salt-pressing) → pickling/aging in salty rice bran/salt → seasoning/formulation adjustment → packaging → domestic distribution/retail
For imports: MHLW quarantine-station import notification/document review → customs import permit → domestic distribution

Temperature

Some commercial takuan products are distributed as shelf-stable (room-temperature) items when unopened; after opening, refrigeration is advised.

Shelf Life

Shelf life varies widely by formulation, processing controls, and packaging; manufacturer instructions commonly emphasize that spoilage risk increases after opening.

Freight IntensityHigh

Transport ModeMultimodal

Risks

Regulatory Compliance HighNon-compliant additive use or documentation inconsistencies can trigger import failure (abandonment/return) at the quarantine-station stage; pickled radish has historically been cited in MHLW import-violation records for additive-standard violations.Run a pre-shipment compliance check against Japan’s Food Sanitation Act additive-use standards and ensure the importer’s quarantine-station notification accurately reflects ingredients, additives, and manufacturing method.

Food Safety MediumLow-salt pickled-vegetable products can behave more like minimally processed produce and have been implicated in severe EHEC outbreak history in Japan, underscoring the need for robust sanitation controls and hazard-based management in pickle manufacturing.Apply HACCP-based sanitation management, validate washing/sanitizing steps for raw materials, and maintain documented hygiene controls and traceability for rapid recall execution.

Labeling MediumProcessed foods sold in Japan require Japanese labeling, including regulated allergen and date labeling elements; additive labeling rules also apply, creating a frequent compliance failure point for imported packaged foods.Have labels reviewed by a Japan-experienced regulatory specialist and cross-check allergen/date/additive declarations against the Consumer Affairs Agency guidance materials before printing.

Logistics MediumFor imported pickled radish, global container freight volatility and route disruptions can raise landed costs and cause delivery delays, affecting margins and on-shelf availability in a price-sensitive packaged-food category.Use buffer stock for imported SKUs, diversify carriers/ports where feasible, and lock in freight contracts during stable-rate windows when importing at scale.

FAQ

What is the key import compliance step for bringing pickled radish into Japan for sale?For sale or business use, the importer must submit a food import notification (declaration on importation of food, etc.) to an MHLW quarantine station for each shipment. Customs import permission is obtained after the quarantine-station confirmation and the customs declaration process.

How is takuan (pickled radish) typically made in Japan?A common method is to dehydrate daikon radish (by air-drying outdoors or by salting and pressing), then pickle/age it in salt or salty rice bran for an extended period. This process is part of Japan’s broader tsukemono traditions that use salting, drying, and seasoning/fermentation to preserve vegetables.

Are colorants used in commercial takuan products in Japan?They can be. Research on takuan notes that commercial products may use yellow coloring agents such as tartrazine and gardenia pigment to make color more consistent, and at least one Japanese manufacturer’s product information lists tartrazine in the ingredient statement.