Reading Japanese labels: pork, gelatin and alcohol

Pork itself. If the character 豚 appears anywhere in an ingredient name — 豚脂, 豚骨, 豚エキス — that ingredient is pig-derived.

The English word "pork" in katakana. Appears in compounds like ポークエキス (pork extract) and ポークブイヨン (pork bouillon) — common in soups, snacks and curry roux.

Lard is pig fat. Used for frying, in bread, pastry and ramen soup. Note the reverse case too: under JAS standards, pig fat may lawfully be listed under the generic name 食用動物油脂 ("edible animal fat") — so lard can be present without the word ラード appearing.

Where interpretations differ: Pork derivatives themselves are treated uniformly by certifiers; where bodies differ is on traces and cross-contamination thresholds. For a ruling on a specific product, consult a certification body.

Stock made from pork bones — the classic ramen broth. Also appears in instant-noodle soup powder and "tonkotsu-flavor" seasonings.

Concentrated extract of pork meat or bone. Widely used in snacks, soups, curry roux and frozen foods — including products that don’t look meat-based at all.

Normally pork products. They appear verbatim in the ingredient lists of breads, deli items, salads and pasta sauces.

The protein gelatin is made from. Per the Japanese gelatin industry association, it is produced mainly from cattle and pig bones and skin, with fish-derived versions also made. Labels normally don’t say which.

A gelling agent made from animal collagen. Per the Japan Gelatin & Collagen Manufacturers Association, most raw material is cattle or pig bone and skin; fish gelatin (from scales and skin) also exists. Japanese labeling rules don’t require naming the source animal — labels usually just say ゼラチン. Some products voluntarily add 豚由来 (pig-derived) or 魚由来 (fish-derived).

Where interpretations differ: Whether gelatin from a given animal or process is acceptable is judged differently by different schools and certifying bodies. Since the label alone won’t tell you the source, the practical options are asking the manufacturer or looking for a certified product.

Generic "animal fat." The JAS standards for shortening and refined edible fats state verbatim that pig fat and other animal fats "may be listed as 食用動物油脂" — so the label does not tell you whether it is pork, beef or fish derived.

Where interpretations differ: Certifying bodies treat unidentifiable fats differently. The origin can be asked of the labeling party printed on the package.

Beef fat (ヘット from Dutch "vet"). Used in sukiyaki, curry roux and snacks. Not pork — but note that questions about slaughter method are a separate topic certifiers address.

Where interpretations differ: Acceptability of non-pork animal ingredients (slaughter method etc.) is exactly what certification audits assess — consult a certifier.

Processed fat used in baking. Under the JAS standard it may be made from vegetable or animal fats — so unless the label says 植物性 (vegetable), the source is not determinable from the label.

Mostly vegetable-based, but some products include animal fats and emulsifiers. Check whether the ingredient list says 食用植物油脂 (vegetable) or 食用動物油脂 (animal).

The group name for additives that blend water and oil. As the Consumer Affairs Agency materials show, a group name hides the individual substances — and with them, whether the source was animal (including pig-derived fatty acids) or plant. The labeling party can be asked for details.

Where interpretations differ: Bodies differ on how to treat emulsifiers of unverifiable origin. In certified products, that verification has been done by the certifier.

A common emulsifier. In Japan it is often labeled with its source — 大豆レシチン (soy) or 卵黄レシチン (egg yolk). When the label says only レシチン or 乳化剤, the source is not disclosed.

A widely used emulsifier. Its fatty acids can be sourced from plant or animal fats; the origin is not required on the label.

The group name for flavorings. The formulation is not itemized on the label; some flavor preparations use ethanol as a solvent or carrier, and the label will not tell you.

Where interpretations differ: Trace alcohol inside flavorings is treated differently across bodies and schools. If it matters to you, ask the manufacturer or a certifier.

One of the label names for ethanol added to food. Industry standards specify it appears as アルコール, エタノール, エチルアルコール or 酒精. Typical use: keeping miso and soy sauce shelf-stable.

Where interpretations differ: How added or fermentation-derived ethanol is judged varies across schools and certifying bodies.

Per the National Mirin Association: brewed from glutinous rice, rice koji and shōchū (or alcohol), roughly 14% alcohol, and legally an alcoholic beverage under the Liquor Tax Act.

Where interpretations differ: Whether mirin is acceptable as a cooking ingredient (e.g. after the alcohol cooks off) is one of the classic points on which schools and certifying bodies differ. Consult a certification body for a ruling.

Mirin-STYLE seasoning is under 1% alcohol and not legally a liquor — though not necessarily zero. Don’t confuse it with 発酵調味料 (fermented seasoning, "mirin type" or "cooking-sake type"), which runs about 10–14% alcohol with salt added to make it undrinkable.

Supermarket 料理酒 is usually salted fermented seasoning — not sold as liquor, but still around 10–14% alcohol. Salted does not mean alcohol-free.

Japanese rice wine. Appears in ingredient lists as 清酒, 日本酒 or just 酒 — in prepared dishes, sauces and noodle soup bases.

Staples of Japanese confectionery. Look for 洋酒 (western liquor), ラム酒 (rum), ブランデー (brandy) and ワイン (wine) in cakes, chocolate and ice cream.

The solids left after pressing sake, containing residual alcohol. Used in pickles (粕漬け), sakekasu-type amazake, and soups.

Additives used during manufacture that do not (effectively) remain in the final product are exempt from labeling (CAA / MHLW). Alcohol used as an extraction solvent or sanitizer can fall here — in which case it never appears on the label.

Trace additives carried over from an ingredient need not be labeled if present below effective levels. MHLW’s own example: rice crackers seasoned with soy sauce that contained a preservative. The final label does not enumerate what was used inside the ingredients.

Where interpretations differ: How much unlisted trace material matters is precisely what certification audits exist to check. Where the label cannot answer, certification or a manufacturer’s reply is the realistic path.