Japanese honey is a beekeeping product obtained mainly from two species of bees: native Japanese honey bees (Apis cerana japonica) and imported Western honey bees (Apis mellifera). Domestic honey production in Japan is less than 3,000 tons per year, which covers only about 6% of national consumption, with the remaining 94% coming from imports from China, Argentina, New Zealand, and other countries.
Why does Japan import 94% of its honey despite having its own beekeeping industry?
Japanese beekeeping is in a state of structural deficit. Annual honey consumption in the country reaches 40-45 thousand tons, while domestic production does not exceed 2,500-3,000 tons. This imbalance is due to several factors: limited space for apiaries in a densely populated country, high labor costs, an aging beekeeping population, and the predominance of small farms over industrial ones.
The structure of honey imports to Japan shows a dependence on Asian suppliers. China accounts for up to 70% of imports due to its geographical proximity and low prices. Argentina, New Zealand, and Canada supply premium varieties with origin labeling, which are in demand among Japanese consumers willing to pay a premium for guaranteed quality.
Japan’s honey imports in 2023 amounted to $139 million, while exports reached only $614,000. Japanese honey exports are mainly destined for Hong Kong, Singapore, and other Asian markets, where it is positioned as an exclusive product with premium characteristics.
When choosing Japanese honey, look for the label ‘Japanese honeybee i’ (日本蜜蜂) — this guarantees that the honey was collected by Japanese bees. Less than 100 tons of this honey are produced annually, and it costs 5-10 times more than honey from Western bees, but its phytochemical profile is unique due to the diversity of honey plants in the Japanese archipelago.
Japanese bees versus Western bees: two approaches to honey production
Apis cerana japonica, or the Japanese honey bee, evolved on the Japanese islands more than 20,000 years ago after Tsushima separated from the Korean peninsula. These bees produce 3-4 times less honey than Apis mellifera, but are resistant to varroasis and American foulbrood and are better adapted to local climatic conditions.
The behavioral differences between the two species of bees determine the characteristics of the honey produced. Japanese bees collect nectar from a wide variety of sources and do not exhibit the “flower fidelity” characteristic of Western bees. As a result, Japanese honey is a polyfloral product with a complex flavor profile and high biological activity due to the mixture of phytonutrients from dozens of plants.
Western honey bees, introduced to Japan during the Meiji period (1868-1912), dominate commercial beekeeping. Their productivity reaches 20-30 kg of honey per hive per season, compared to 5-8 kg for Japanese bees. Beekeepers working with Apis mellifera practice migratory beekeeping, moving hives to flowering honey plants: rapeseed, acacia, chestnut, and citrus.
The biochemical differences in the honey of the two bee species are evident in the glucose and fructose content, which make up 97% of the monosaccharides regardless of the nectar source. However, honey from Japanese bees contains more enzymes, trace elements, and biologically active compounds due to the diversity of plants visited and a longer maturation period in the combs.
What types of honey are produced in Japan?
Rapeseed honey is harvested from rapeseed fields blooming in Hokkaido, Aomori, and Akita prefectures in the spring. Its light yellow color and mild flavor make it a popular choice for everyday use. It crystallizes quickly due to its high glucose content, requiring storage at temperatures above 14°C to maintain its liquid consistency.
Acacia honey is harvested in May and June in the central regions of the country. Its transparent texture, delicate aroma, and slow crystallization are due to the predominance of fructose over glucose in a ratio of 1.2:1. Beekeepers value acacia forests for their stable nectar production during the 2-3 weeks of flowering.
Chestnut honey has a dark brown color, an intense aroma, and a bitter taste. Its high mineral content, especially potassium, iron, and manganese, makes it popular among consumers focused on functional foods. Production is concentrated in the mountainous areas of Nagano, Gifu, and Toyama.
Linden honey is considered a premium variety due to its pronounced menthol aroma and anti-inflammatory properties. Linden trees bloom in June and July in Hokkaido and the northern prefectures of Honshu, providing a honey harvest at a time when other honey plants have already finished flowering.
Citrus honey is produced in the southern prefectures of Ehime, Wakayama, and Shizuoka from mandarin, yuzu, and other citrus plantations. Its characteristic fruity aroma and high ascorbic acid content ensure demand in the domestic market, despite limited production volumes.
Honey from Japanese bees is a separate category. Bees do not divide the combs into brood and honey zones, so honey is extracted once a year after the season ends. The resulting product contains impurities of pollen, propolis, and bee bread, which creates a thick consistency and a rich, multi-layered flavor.
Geographical centers of Japanese honey production
Hokkaido Prefecture accounts for about 20% of Japan’s honey production. Vast agricultural land with rapeseed, buckwheat, and white clover, low population density, and a cool climate create ideal conditions for commercial beekeeping. The average size of an apiary in Hokkaido is twice that of other regions.
The Tohoku region (Aomori, Akita, Iwate, and Yamagata prefectures) specializes in the production of rapeseed and acacia honey. The mountainous areas provide a long honey-gathering period from May to August thanks to the difference in altitude and the gradual flowering of honey plants on different slopes.
Central Honshu (Nagano, Gifu, Yamanashi) is known for chestnut honey and the products of apiaries with Japanese bees. Traditional beekeeping using Apis cerana japonica is preserved here thanks to rural communities that pass on their knowledge from generation to generation. The number of beekeepers working with Japanese bees in these prefectures accounts for 60% of the national total.
The cost of Japanese honey and pricing on the domestic market
Retail prices for Japanese honey range from 1,200 to 15,000 yen per kilogram, depending on origin, variety, and distribution channel. Commercial honey from western bees sold in supermarkets costs 1,200-2,500 yen, which is comparable to imported products when logistics costs are taken into account.
Premium Japanese monofloral honey (acacia, linden, chestnut) is sold for 3,000-6,000 yen per kilogram through specialty stores and online platforms. Producers indicate the prefecture of origin, the harvesting period, and the type of bees on the packaging, allowing consumers to make informed decisions.
Japanese honey occupies the upper price segment, costing between ¥8,000 and ¥15,000 per kilogram. Limited supply (less than 100 tons annually) and labor-intensive production justify the high cost. Some beekeepers take advance orders for the annual harvest, which guarantees that all products will be sold before they are extracted.
Factors affecting the cost of Japanese honey include the cost of maintaining apiaries in conditions of high land and labor costs, product quality and safety requirements established by law, and marketing costs for promoting local products in competition with cheap imports.
| Type of honey | Average price (yen/kg) | Production volume | Target audience |
| Imported commercial | 800-1500 | >40000 tons | Mass market, food industry |
| Japanese honey from western bees | 1500-3000 | ~2500 tons | Consumers who prefer local products |
| Monofloral Japanese honey | 3000-6000 | ~300 tons | Foodies, advocates of quality food |
| Honey from Japanese bees | 8000-15000 | <100 tons | Collectors, enthusiasts of natural products |
The price of Japanese honey does not always correlate with its nutritional value. Honey from Western bees and Japanese bees contains comparable amounts of carbohydrates, but differs in its spectrum of polyphenols and enzymes. If the main goal is to obtain energy and sweeten food, there is no need to overpay for exclusive varieties. Functional properties are manifested with regular consumption of 15-20 grams of high-quality honey daily.
Nutritional value and biochemical composition of Japanese honey
The energy value of Japanese honey is 300-330 kcal per 100 grams of product. Carbohydrates account for 75-82% of the mass, of which glucose and fructose are the main monosaccharides in a ratio of 0.9:1 to 1.2:1, depending on the botanical origin. Sucrose is present in an amount of less than 5%, which distinguishes natural honey from counterfeit honey with added sugar syrups.
Proteins and amino acids make up 0.3-0.8% of the composition. Proline (an indicator of honey maturity), phenylalanine, tyrosine, and arginine predominate. An increased proline content (more than 200 mg/kg) indicates that the honey has been aged sufficiently in the combs before extraction.
The mineral composition of Japanese honey depends on the type of soil and honey plants. Potassium reaches 200-1500 mg/kg, calcium – 40-300 mg/kg, magnesium – 10-100 mg/kg, iron – 1-20 mg/kg. Dark varieties (chestnut, buckwheat) contain 3-5 times more minerals than light varieties (acacia, rapeseed).
Honey enzymes — diastase, invertase, glucose oxidase — provide preservative and antimicrobial properties. The diastase number (an indicator of enzymatic activity) in fresh Japanese honey is 15-40 Gothe units, which exceeds the international minimum standard of 8 units. A diastase number below 10 units indicates heating or prolonged storage.
Polyphenols and flavonoids determine the antioxidant activity of honey. Chestnut and linden honey demonstrate 2-3 times higher antioxidant capacity compared to acacia honey due to the presence of quercetin, kaempferol, and gallic acid in their composition. Honey from Japanese bees has a higher polyphenol content due to the variety of honey plants.
| Component | Contents (g/100g) | Functional role |
| Fructose | 35-42 | Main carbohydrate, slow absorption, low glycemic index |
| Glucose | 28-35 | Fast energy, affects the speed of crystallization |
| Sucrose | <5 | Honey maturity indicator |
| Water | 15-20 | Determines shelf life and risk of fermentatio |
| Organic acids | 0,2-0,8 | Preservative effect, flavor formation |
| Minerals | 0,1-1,5 | Electrolytes, trace elements |
| Proteins and amino acids | 0,3-0,8 | Proline as a quality marker |
The claimed beneficial properties of Japanese honey
The antibacterial activity of honey is due to a combination of factors: low water content (15-18%) creates a hyperosmotic environment that is unfavorable for bacteria; its acidic pH (3.5-4.5) inhibits the growth of pathogens; hydrogen peroxide, formed by the action of glucose oxidase, has an antiseptic effect. Studies show that honey inhibits the growth of Staphylococcus aureus, Escherichia coli, and Helicobacter pylori at concentrations above 20%.
The wound-healing effect of Japanese honey has been studied in the context of traditional medicine. Applying honey to superficial wounds creates a protective barrier, stimulates granulation and epithelialization, and reduces inflammation. The mechanism is associated with the osmotic effect, antimicrobial properties, and the delivery of nutrients to the damaged area.
The anti-inflammatory effect of honey is achieved through polyphenols and flavonoids, which inhibit cyclooxygenase and lipoxygenase, enzymes involved in the inflammatory cascade. Lime and chestnut Japanese honey show more pronounced anti-inflammatory activity in comparative studies due to their high quercetin content.
The prebiotic potential of honey is associated with oligosaccharides and small amounts of inulin, which stimulate the growth of beneficial intestinal bacteria—bifidobacteria and lactobacilli. Regular consumption of 10-20 grams of honey supports the digestive tract microbiome.
Antioxidant protection against free radicals is provided by polyphenols, flavonoids, and enzymes in honey. Dark varieties with a high content of anthocyanins and tannins demonstrate a more pronounced ability to neutralize active forms of oxygen.
Consuming honey for therapeutic effects requires an understanding of dosage and regularity. A single dose of 5 grams of honey before bedtime reduces the cough reflex due to its enveloping effect on the throat mucosa. A course of 15-20 grams per day for 4-6 weeks is necessary for anti-inflammatory and immunomodulatory effects. Heating honey above 40°C destroys enzymes and reduces biological activity.
Restrictions, risks, and contraindications for honey consumption
Allergic reactions to honey occur in 0.001-0.8% of the population, depending on the geographical region. Allergens include proteins from pollen, propolis, and bees themselves, which get into honey during production. Symptoms range from local itching and hives to systemic manifestations such as Quincke’s edema and, in rare cases, anaphylactic shock.
Honey is contraindicated for children under one year of age due to the risk of infant botulism. Clostridium botulinum spores present in honey are not dangerous for adults with developed intestinal microflora, but they can germinate in the intestines of infants, producing botulinum toxin. The maturation of the microbiome by 12 months of age eliminates this risk.
Diabetes requires caution when consuming honey. Despite its lower glycemic index (55-70) compared to sugar (100), honey remains a concentrated source of fast carbohydrates. People with type 2 diabetes can include honey in their diet in amounts of no more than 10-15 grams per day, provided that it is compensated for by other carbohydrates and glycemia is controlled.
Tooth decay and enamel erosion occur when teeth come into frequent contact with honey. The sugars in honey are fermented by bacteria in the mouth to form lactic acid, which demineralizes the enamel. After consuming honey, you should rinse your mouth or brush your teeth within 30 minutes.
Excessive calorie intake becomes a problem when consumed in moderation. One tablespoon of honey (21 grams) contains 64 calories, which is equivalent to two teaspoons of sugar. Replacing sugar with honey in your diet without adjusting your total calorie intake will not lead to weight loss.
The toxicity of honey from poisonous plants is a rare but potentially dangerous phenomenon. Rhododendrons, azaleas, and Japanese pieris contain grayanotoxins, which cause bradycardia, hypotension, nausea, and weakness when they get into honey. Cases of “mad honey” poisoning have been reported in mountainous areas of Japan, where bees collect nectar from wild rhododendrons.
How to choose, store, and consume Japanese honey correctly
A visual inspection of honey when purchasing allows you to assess its consistency, color, and the presence of impurities. Fresh liquid honey should be transparent or slightly cloudy, depending on the variety, without separation or foam on the surface. Crystallization is not a sign of low quality—it is a natural process, the speed of which depends on the ratio of glucose to fructose.
The labeling on Japanese honey packaging contains mandatory information: product name, net weight, date of manufacture or expiration date, manufacturer with address, and storage conditions. Reputable manufacturers indicate the prefecture of origin, the type of bees, and the botanical name of the honey plant.
The organoleptic characteristics of high-quality honey include the characteristic aroma of the honey plant, a sweet taste without any foreign flavors, and a uniform consistency. A fermented smell or a caramel or burnt taste indicates a violation of production or storage technology.
Honey must be stored at a temperature of 5-20°C in a dark place in a sealed container. Glass or ceramic containers are preferable to plastic for long-term storage. Contact with metal objects is undesirable due to possible oxidation. When stored under the right conditions, Japanese honey can be kept for 2-3 years without significant loss of quality.
Methods of consuming honey to preserve biologically active substances involve avoiding heating it above 40°C. Adding honey to hot tea destroys enzymes and reduces the functionality of the product. The best option is to consume honey in its pure form, letting it dissolve in your mouth, or with warm drinks at a comfortable temperature.
The recommended daily dose of honey for adults is 30-50 grams (2-3 tablespoons), divided into 2-3 servings. Exceeding this amount does not enhance the beneficial effects, but increases the calorie content of the diet. Children over three years of age need only 10-20 grams of honey per day.
Japanese honey compared to honey from other countries
New Zealand manuka honey is positioned as a product with exceptional antibacterial activity thanks to methylglyoxal, a compound formed from dihydroxyacetone in Leptospermum scoparium nectar. Its activity is rated on the UMF (Unique Manuka Factor) or MGO scale. Manuka honey with an MGO rating of 400+ costs $80-150 per kilogram, which is comparable to premium Japanese honey.
Russian honey is characterized by a variety of types due to the country’s vast territory. Altai, Bashkir, and Far Eastern honey compete in quality with Japanese products but are sold at lower prices—$8-25 per kilogram. The advantage of Russian honey is its industrial production volumes and developed beekeeping culture.
European honey (France, Italy, Spain) is distinguished by strict EU quality standards and protected geographical indications of origin (PDO, PGI). French lavender honey, Italian chestnut honey, and Spanish rosemary honey are recognizable by their organoleptic characteristics and cost €15-40 per kilogram.
Chinese honey dominates the global market in terms of export volumes (more than 150,000 tons annually), but faces problems of counterfeiting and non-compliance with declared quality. Japanese consumers prefer to import Chinese honey through trusted distributors with a quality control system.
American honey is mainly clover, alfalfa, and orange varieties. Production in the US is about 70,000 tons per year, but domestic consumption reaches 200,000 tons, making America a major importer. Prices for local American honey range from $12 to $30 per kilogram.
| Country of origin | Typical varieties | Average price ($/kg) | Positioning |
| Japan | Acacia, chestnut, honey from Japanese bees | 20-110 | Exclusivity, limited quantities, cultural value |
| New Zealand | Manuka | 40-150 | Medical use, scientifically proven activity |
| Russia | Linden, buckwheat, wildflower | 8-25 | Traditions, naturalness, affordability |
| France/Italy | Lavender, chestnut, acacia | 15-40 | Terroir, gastronomic quality, protected origin |
| China | Rapeseed, acacia, longan | 3-8 | Mass production, low cost |
Current trends in the Japanese honey market and prospects for development
Growing interest in local food products (local production for local consumption) is stimulating demand for Japanese honey. Consumers are willing to pay a premium for products that specify the prefecture and apiary, which supports small producers in their struggle against imports.
Urban beekeeping is gaining popularity in megacities. Projects on the roofs of skyscrapers in Tokyo, Osaka, and Nagoya demonstrate the possibility of honey production in an urban environment. Urban honey is positioned as a local delicacy and a tool for environmental education of the population.
Organic honey certification is developing slowly due to the complexity of controlling the flight radius of bees (2-3 km from the hive) and guaranteeing the absence of pesticides on all visited plants. Several farms in Hokkaido and mountainous areas have received organic certification, but production volumes remain symbolic.
Technological innovations in beekeeping include hive monitoring systems with temperature, humidity, and weight sensors that allow remote tracking of colony productivity and health. Young beekeepers are implementing IoT solutions to optimize honey collection and reduce labor costs.
The problem of varroasis in Western bees is stimulating interest in the selection of resistant lines and a return to working with Japanese bees. Research centers are studying the resistance mechanisms of Apis cerana japonica in order to transfer these properties to Apis mellifera through selection methods.
Conclusions for the consumer
Japanese honey is a beekeeping product with distinct regional characteristics due to the archipelago’s unique honey source, two types of bees, and production traditions. The domestic market is characterized by a chronic shortage of local products, which determines high prices and dependence on imports.
The choice between commercial imported honey, Japanese honey from Western bees, and exclusive honey from Japanese bees depends on the consumer’s goals. Any natural honey, regardless of origin, is suitable for daily sweetening of food and energy intake. Functional properties are manifested with regular consumption of a high-quality product with high enzymatic activity and polyphenol content.
The premium price of Japanese honey is justified by its limited supply, high production costs, and cultural value. Honey from Japanese bees is of interest to collectors and apitherapy enthusiasts, but it does not have any significant advantages over high-quality monofloral honey from Western bees in terms of nutritional value.
The safety of honey consumption requires consideration of contraindications: allergy to bee products, children under one year of age, and decompensated diabetes. Moderate consumption of 30-50 grams per day for adults provides biologically active substances without excessive calories in the diet.
FAQ
The high cost of Japanese honey can be explained by three factors: limited production volumes (less than 3,000 tons per year compared to 40,000 tons of consumption), high labor and land costs in a densely populated country, and the premium positioning of the local product. Honey from Japanese bees costs $60-110 per kilogram due to the extremely low productivity of this species (5-8 kg per hive compared to 20-30 kg for Western bees) and production of less than 100 tons annually.
Apis cerana japonica produces polyfloral honey with a complex flavor profile, as it collects nectar from a wide variety of sources. Extraction takes place once a year, and the product contains impurities of pollen, propolis, and bee bread. Apis mellifera produces 3-4 times more honey, more often of the monofloral type, thanks to its “flower constancy.” Biochemically, both types of honey contain comparable amounts of carbohydrates, but Japanese honey has a higher content of enzymes and polyphenols.
The only way to guarantee identification of counterfeit honey is through laboratory analysis of the carbon isotope composition, sugar ratio, and presence of marker compounds. Indirect signs of natural honey include crystallization after 2-6 months of storage (except for acacia honey), no separation, a characteristic honey aroma, and a price above 1,500 yen per kilogram for honey from western bees. Buying from trusted producers who indicate the prefecture of origin and apiary data reduces the risk of purchasing counterfeit products.
Dark varieties of honey — chestnut and linden — contain 2-3 times more polyphenols and minerals, which provide antioxidant and anti-inflammatory activity. Honey from Japanese bees demonstrates higher biological activity due to the variety of phytonutrients. The effect is manifested when taking 15-20 grams of high-quality honey daily for 4-6 weeks. A single use does not have a significant effect on immunity.
Honey is strictly contraindicated for children under one year of age due to the risk of infant botulism — Clostridium botulinum spores can germinate in the immature intestines of infants. After 12 months, honey is safe in amounts of 10-20 grams per day in the absence of allergies to bee products. The first introduction of honey into a child’s diet requires monitoring for possible allergic reactions for 24 hours.
Heating honey above 40°C destroys enzymes—diastase, invertase, glucose oxidase—which provide antimicrobial and preservative properties. At temperatures above 60°C, vitamins begin to degrade and proteins begin to change structure. To preserve biologically active substances, honey is added to warm drinks at a comfortable temperature or consumed in its pure form, washed down with water at room temperature.
The concept of “best honey” is subjective and depends on the evaluation criteria. Hokkaido produces 20% of the national volume thanks to its extensive honey-producing lands and specializes in rapeseed and linden honey. The mountainous regions of Nagano, Gifu, and Yamanashi preserve the traditions of working with Japanese bees and produce exclusive polyfloral honey. The southern prefectures of Ehime and Wakayama are known for their citrus honey with a distinctive fruity aroma. The choice depends on taste preferences, botanical origin, and willingness to pay for exclusivity.
