Japan Mushroom Market Report

Japan Mushroom Market Size and Share:

The Japan mushroom market size was valued at USD 4,246 Million in 2024. Looking forward, IMARC Group estimates the market to reach USD 6,972 Million by 2033, exhibiting a CAGR of 5.7% from 2025-2033. The market is experiencing steady growth driven by increasing demand for fresh and processed mushrooms in food, healthcare and cosmetic applications. Health-conscious consumer trends, the rise of plant-based diets and expanding functional food segments. The growing trend of functional foods is expected to increase the market revenue of mushrooms in Japan in the upcoming years.

The primary driver of the Japan mushroom market is growing consumer demand for healthy and plant-based foods. Mushrooms are increasingly recognized for their nutritional benefits including high protein content, vitamins, and antioxidants. As more consumers adopt health-conscious diets particularly in urban areas the consumption of mushrooms in various forms such as fresh, dried, and processed products has risen. According to industry reports, Japan's urban population reached 92.9% in 2024 totaling approximately 114,979,260 residents living in cities. This statistic highlights the country's significant urbanization trend as more citizens continue to migrate to urban areas for various opportunities, which also serves as one of the key Japan mushroom market trends. This expanding urban population base facilitated the preference toward functional foods, thereby driving the market growth as consumers look for ingredients that can be used in soups, salads and stir-fries while at the same time containing fewer calories.

Growing foodservice industries including restaurants, convenience stores and ready-to-eat also increase mushroom demand. Chefs and food manufacturers use mushrooms as a main ingredient because of their umami taste and versatility with a variety of meal preparations. The growing popularity of Japanese food abroad also contributes to mushroom consumption. Mushrooms form a significant ingredient in traditional foods such as miso soup, sukiyaki and tempura. The government is also plays pivotal role in driving the mushroom market growth. For instance, in May 2024, Japan's Ministry of Agriculture, Forestry and Fisheries launched a public-private project to enhance food exports targeting JPY5 trillion by 2030. The initiative aims to address expertise gaps in overseas market strategies, branding and digital marketing fostering collaboration among various stakeholders to boost Japan's food industry's global presence. This initiative further supports the increased demand for mushrooms both domestically and internationally. These factors are collectively creating a positive Japan mushroom market outlook.

Japan Mushroom Market Trends:

Growing Demand for Plant Based Food

The increasing demand for plant-based foods in Japan is directly related to the growing awareness of the nutritional value of mushrooms. Packed with protein, fiber and essential vitamins mushrooms offer a healthy alternative to animal-based products. As consumers become more health-conscious they seek out plant-based options that provide similar textures and flavors to meat and mushrooms fit this need perfectly with their umami-rich profile. This trend is fueled by a broader shift toward sustainable eating habits where mushrooms are gaining popularity as a nutrient-dense, low-calorie option in plant-based diets further solidifying their role in modern health-focused food choices. The growing demand for plant-based meat alternatives drives the Japan mushroom market growth.

E-Commerce Expansion

The growth of ecommerce has played a significant role in mushroom sales in Japan, especially for specialty and organic types. As digital engagement continues to rise the growing internet penetration in Japan significantly contributes to the surge in ecommerce including the mushroom market. According to the industry reports, in 2023, Japan had 117.3 million internet users representing 94.9% of the population with a forecasted decline to 116.4 million by 2028. Social media usage reached 74.4% with 87.68 million adults engaging. Fixed internet speeds surged by 61.2%, while mobile speeds saw a slight increase. Online shopping platforms provide customers with easy access to a wide variety of mushrooms including some rare or hard-to-find varieties such as shiitake and maitake which may not be readily available in traditional stores. With the ever-rising preference for organic and sustainably farmed mushrooms there has been increasing demand for online vendors who operate within these niches. Ecommerce also allows for better price comparisons, direct deliveries, and subscription services which encourage consumers to explore and buy quality mushrooms despite the constraints of local markets, thereby intensifying the Japan mushroom market demand.

Shift towards Packaged and Processed Mushrooms

The shift to processed and packaged mushrooms in Japan is mainly due to consumer demand for convenience and longer shelf life. Dried, frozen and canned mushrooms are quick meal solutions especially in busy urban lifestyles. They are also easy to store which reduces food waste and makes them a staple in households with limited space. Processed mushrooms retain most of their nutrients and are thus a great option for health-conscious consumers. Furthermore, while ready-to-eat meals and packaged foods become more popular and in all sorts of soups, stews, stir-fries etc. these mushrooms are more and more prominent in convenience-oriented dishes.

Japan Mushroom Industry Segmentation:

IMARC Group provides an analysis of the key trends in each segment of the Japan mushroom market, along with forecasts at the country and regional levels from 2025-2033. The market has been categorized based on mushroom type, form, distribution channel, and end use.

Analysis by Mushroom Type:

• Button Mushroom
• Shiitake Mushroom
• Oyster Mushroom
• Others

Button mushrooms are considered the most popular in the Japanese market for their versatility, mild flavor and affordability. They are used everywhere-every meal, dish or kitchen-preparation-to both home cooks and foodservice providers. Their availability is throughout the year and relatively easy to produce drives its market demand.

Shiitake mushrooms are valued for their umami flavor and health benefits. They are used in traditional Japanese dishes such as miso soup and their use can be in fresh, dried or processed forms. They are becoming increasingly popular in both domestic and international markets.

Oyster mushrooms are widely found and sought after because of their delicate texture and a mild sweet flavor. They are often used in Japanese dishes for stir-fries, soups and hot pots. Because of their brief growth cycle and ease of cultivation they have become a favorite among producers and consumers.

Analysis by Form:

• Fresh Mushroom
• Canned Mushroom
• Dried Mushroom
• Others

Fresh mushrooms remain the most preferred form in Japan because of their natural taste, texture and versatility in preparation. Widely available in supermarkets and foodservice channels fresh mushrooms are used in salads and hot pots. Because they have a relatively short shelf life there is a need for efficient supply chains which can be provided through local farming that ensures steady supplies. The consumer preference for fresh produce will remain a significant driver of demand especially in urban areas where convenience and quality take precedence.

Canned mushrooms are convenient have a long shelf life and meet consumer demands for easily stored products. Though not as popular as fresh mushrooms canned varieties are consumed in ready-to-eat meals, soups and sauces. They are particularly valued for their convenience in emergency food supplies and cooking preparations that require preserved ingredients. Increased demand for processed food products has contributed to growth in the consumption of canned mushrooms in Japan especially in the foodservice sector.

Dried mushrooms are an essential component of Japanese cuisine providing concentrated flavors and a long shelf life. Popular varieties like shiitake and matsutake are often dried to preserve their unique umami profiles. They are commonly used in broths, stocks and as flavor enhancers in various dishes. The demand for dried mushrooms is particularly strong in traditional cooking and functional foods with consumers appreciating their convenience and health benefits. The growing interest in functional foods has boosted the dried mushroom market in Japan.

Analysis by Distribution Channel:

• Supermarkets and Hypermarkets
• Grocery Stores
• Online Stores
• Others

Supermarkets and hypermarkets are the main distribution channels for mushrooms in Japan and are expected to hold significant Japan mushroom market share in terms of distribution channel. They have a wide range of fresh, canned and dried mushrooms on offer. Large retail outlets appeal to the mass market thus making it easier for everyday consumers to access mushrooms. The importance of high-quality, locally produced produce with competitive prices makes supermarkets the first choice for mushroom purchases.

Grocery stores especially the smaller local ones are a large part of mushroom distribution in Japan. These grocery stores provide a more personalized shopping experience and often emphasize fresh and high-quality products. They may not have the wide selection that the larger supermarkets have but they serve communities with a demand for local and fresh produce.

With the increasing trend of e-commerce mushroom sales through online platforms have increased rapidly in Japan. Consumers increasingly prefer the convenience of buying mushrooms online especially specialty or hard-to-find varieties. Online stores increase the variety of mushroom available-for example organic, dried and exotic varieties-servicing niche markets.

Analysis by End Use:

• Food Processing Industry
• Food Service Sector
• Direct Consumption
• Others

In Japan the food processing industry is one of the major consumers of mushrooms as they are incorporated into a variety of processed products including soups, sauces, snacks and ready-to-eat meals. Mushrooms are prized for their flavor-enhancing properties and health benefits making them an essential ingredient in functional food products. As the demand for convenience foods rises the food processing sector continues to drive significant growth in mushroom consumption particularly for dried, canned and frozen varieties.

The food service industry comprises of restaurants, hotels and catering service industries which acts as the driving force for mushroom demand in Japan. Mushrooms such as shiitake and enoki are put to extensive use in traditional Japanese dishes such as sushi, tempura and hot pots. International cuisines and plant-based diets have also increased the use of mushrooms in diverse menus. The health-conscious and sustainable food options are gaining importance in the sector which supports the demand for mushrooms.

Direct consumption refers to mushrooms purchased for home cooking and personal use which is a large portion of the market in Japan. Fresh, canned and dried mushrooms are purchased by consumers for a variety of dishes ranging from simple stir-fries to intricate soups. Health-conscious eating habits combined with the growth in popularity of plant-based diets have made mushrooms a staple in many households. This end-use category benefits from consumer preferences for fresh, nutritious and versatile ingredients.

Regional Analysis:

• Kanto Region
• Kinki Region
• Central/Chubu Region
• Kyushu-Okinawa Region
• Tohoku Region
• Chugoku Region
• Hokkaido Region
• Shikoku Region

As Japan’s most populous and economically developed region Kanto drives significant demand for mushrooms particularly in Tokyo and Yokohama. The urban population’s preference for convenience and high-quality produce boosts mushroom consumption. Supermarkets, foodservice chains and online platforms cater to diverse tastes with both traditional and exotic varieties popular among consumers.

Kinki which includes Osaka and Kyoto has a rich culinary tradition that heavily incorporates mushrooms. The region's thriving food culture drives demand for both fresh and processed mushrooms particularly in traditional dishes like miso soup and tempura. The presence of large food processing and distribution networks also bolsters mushroom sales.

The Central/Chubu region known for its agriculture sees strong demand for locally grown mushrooms like shiitake and enoki. This area benefits from a balance of rural and urban populations with a focus on fresh locally sourced mushrooms. The region also has a growing food processing industry that contributes to the mushroom market.

Known for its warmer climate Kyushu and Okinawa produce a variety of mushrooms including shiitake and enoki. The local population consumes mushrooms in traditional dishes and the growing popularity of plant-based diets further drives demand. The food service sector especially in tourism-heavy Okinawa also contributes to the region's mushroom consumption.

Tohoku located in the northern part of Japan experiences lower temperatures conducive to mushroom cultivation. The region’s demand for mushrooms is driven by both traditional consumption patterns and increasing interest in functional foods. Fresh, dried and processed mushrooms are commonly used in local dishes including soups and stews with shiitake being particularly popular.

Chugoku with its rural landscape focuses heavily on local mushroom production especially shiitake. The region has a long-standing culinary tradition that incorporates mushrooms into both everyday meals and seasonal dishes. As interest in healthy and local produce grows the Chugoku region is seeing an increase in demand for both fresh and processed mushroom varieties.

Hokkaido’s cold climate is ideal for growing certain mushroom varieties particularly shiitake and maitake. The region is known for its natural and high-quality produce which is reflected in its mushroom market. Both the food processing industry and direct consumption are driving deman with mushrooms commonly featured in local dishes like soups and hot pots.

Shikoku being a smaller and rural region produces a variety of mushrooms including enoki and shiitake. The region’s culinary culture incorporates mushrooms into many traditional dishes while the growing trend of health-conscious eating boosts mushroom demand. As an emerging market Shikoku sees increasing sales in both fresh and processed mushroom varieties driven by local and urban consumers.

Competitive Landscape:

The competitive landscape of the Japan mushroom market is characterized by a mix of local producers and international suppliers catering to both traditional and emerging consumer demands. Key factors driving competition include product quality, variety and innovation in cultivation methods. Local mushroom farms especially in regions like Kanto and Kinki focus on freshness and regional specialties while larger players emphasize convenience with processed options like dried, canned and frozen mushrooms. The market also sees increasing involvement from food processing companies which create value-added products such as mushroom-based seasonings and ready-to-eat meals further intensifying competition.

The report provides a comprehensive analysis of the competitive landscape in the Japan mushroom market with detailed profiles of all major companies.

Latest News and Developments:

• In July 2023, Honda Logicom, the Japanese logistics firm announced its partnerships with Toyota with the aim to cultivate Kikurage wood ear mushrooms.
• In December 2023, various Japanese companies from Oita Prefecture have expressed keen interest in developing vocational schools for the establishment of a high-tech mushroom farm in the southern province of Dong Nai.
• In August 2024, Yukiguni Maitake, a notable Japanese mushroom producer has announced its plans for significant growth in food exports setting a target of JPY 5 trillion by 2030. The plans received significant support from the government, with the President of the country emphasizing on the importance of diversifying products and markets.
• In May 2024, Mori no Kan Co. filed a patent for cultivating Hanabiratake mushrooms that produce vitamin D through UV irradiation, aiming to launch Japan's first "Eatable Vitamin D" product by July 2024. This initiative addresses vitamin D deficiency and includes fresh and freeze-dried mushroom options for dietary enhancement.

Japan Mushroom Market Report Scope:

Key Benefits for Stakeholders:

• IMARC’s report offers a comprehensive quantitative analysis of various market segments, historical and current market trends, market forecasts, and dynamics of the Japan mushroom market from 2019-2033.
• The research study provides the latest information on the market drivers, challenges, and opportunities in the Japan mushroom market.
• Porter's Five Forces analysis assists stakeholders in assessing the impact of new entrants, competitive rivalry, supplier power, buyer power, and the threat of substitution. It helps stakeholders to analyze the level of competition within the Japan mushroom industry and its attractiveness.
• Competitive landscape allows stakeholders to understand their competitive environment and provides an insight into the current positions of key players in the market.