Japan is a country renowned for its culinary excellence, appreciation of natural flavours, and deep-rooted traditions in agriculture and craftsmanship. Among its many natural delicacies, honey holds a special place, offering a unique taste reflective of Japan’s diverse flora and geography.
While honey production in Japan is not as large-scale as in other countries, it is characterised by quality, purity, and a commitment to traditional beekeeping methods. Japanese honey is prized for its delicate flavours, health benefits, and versatility in culinary applications, making it a sought-after ingredient in both traditional and modern Japanese cuisine.
In this article, let’s take a look at the history of Japanese honey, notable production regions, and discover some of Japan’s specialty honeys and culinary applications.
How honey is made
Honey, known as “hachimitsu” (蜂蜜 or はちみつ) in Japanese, is a natural sweetener produced by honeybees “mitsubachi” (蜜蜂 or ミツバチ) from the nectar of flowers.
Bees collect nectar from flowers and transport it back to the hive in their honey stomachs, where the nectar is processed through enzymatic activity and broken down into simpler sugars. Worker bees then store this nectar in honeycomb cells, and fan it with their wings to reduce the water content.
When the honey reaches the right consistency, it is sealed in the honeycomb cells with wax to preserve it. Over time, this honey serves as a vital food source for the bees, particularly during colder months when flowers are scarce. Honey has anti-bacterial and anti-inflammatory properties, and when stored properly in a sealed container, can last indefinitely!
Did you know? The unique flavours, colours, and aromas of different kinds of honey vary depending on the type of flower the nectar comes from, as the resulting honey also contains amino acids and compounds from the source flower.
History of honey-making and beekeeping in Japan
Historical records suggest that honey was consumed in ancient Japan as both food and medicine, and honey gained popularity as a natural sweetener. Records of honey being offered as a tribute to Japan date back to the Nara Period and Heian Period, but beekeeping in earnest was started in the Edo period (1603–1868).
The practice initially revolved around the native Japanese honeybee (Apis cerana japonica), a smaller and more resilient species adapted to the Japan’s diverse climate. With the introduction of the Western honeybee (Apis mellifera) during the Meiji Period (1868-1912), honey production in Japan expanded.
The Western honeybee is easier to raise, and known for its much higher yield compared to the native species, leading to increased commercial honey production. However, some traditional beekeepers still favour the Japanese honeybee, as it is more resistant to local pests and diseases, and can produce unique and complex flavours of honey.
Japan’s top three honey-producing regions
Due to its varied landscapes and climate zones, Japan boasts several distinct honey-producing regions, each offering honey with unique flavours derived from the local flora.
According to the latest beekeeping report released by Japan’s Ministry of Agriculture, Forestry and Fisheries (農林水産省) in November 2024, these are Japan’s top three honey-producing regions:
① Hokkaido
Japan’s northernmost island of Hokkaido (北海道) produces the largest volume of honey in the country. The region’s cooler climate also contributes to high-quality honey production. Main nectar sources for Hokkaido-produced honey include acacia (アカシア) and linden tree (菩提樹 bodaiju), with Hokkaido being the only place in Japan that produces linden tree honey.
② Kumamoto Prefecture
Located on Japan’s southernmost main island of Kyushu, Kumamoto Prefecture (熊本県) is home to rich forestry and abundant nectar sources, contributing to darker, full-bodied honeys with deep, complex flavours. The main nectar source of honey produced in Kumamoto is wildflowers (百花 hyakka), and some of its specialty honeys include mikan orange (みかん) and milk vetch (レンゲ renge).
③ Nagano Prefecture
Known for its mountainous terrain and lush forests, Nagano Prefecture (長野県) is famed for its acacia and apple (りんご ringo) honeys, and also produces many specialty honeys such as horse chestnut (トチ tochi), cherry blossom (桜 sakura), rapeseed blossom (菜の花 nanohana), and buckwheat (そば soba).
Japan’s specialty honeys
Japanese honey stands out not just for its purity but also for its diversity in flavour profiles. Some of the country’s unique specialty honeys include:
Sakura (桜 cherry blossom) honey
Rare and fragrant, sakura honey captures the essence of Japan’s famous cherry blossoms with a subtle floral sweetness. Every year, the Japan Honey Meister Association (日本はちみつマイスター協会) has a “Honey of the Year” award covering three categories (international, domestic, Japanese honeybee), and in 2024 the winner for the domestically-produced honey category was a mountain sakura (山桜 yamazakura) honey from Gifu Prefecture.
Soba (そば buckwheat) honey
Strong, malty, and full-bodied, soba honey is rich in anti-oxidants. It has a very dark colour and mild sweetness, and is valued for its health benefits.
Tochi (トチ horse chestnut) honey
Dark and intense, chestnut honey has a robust, slightly bitter flavour, making it a favourite for pairing with cheese and bread.
Japanese foods and desserts that use honey
Honey is an integral part of Japanese cuisine, enhancing both traditional and modern dishes. Some popular Japanese foods and desserts featuring honey include:
Castella
A fluffy sponge cake with Portuguese origins, castella (カステラ) is made using flour, eggs, sugar, and honey, giving it a moist texture and delicate sweetness.
Teriyaki sauce
Did you know? Many homemade teriyaki sauce (照り焼きソース) recipes in Japan use honey instead of sugar, adding depth and a glossy finish to dishes.
Japanese honey lemonade
A refreshing drink made by dissolving honey in water with freshly squeezed lemon juice or yuzu juice, Japanese honey lemonade is perfect to beat the heat of summer!
Yōkan
Yōkan (羊羹) is a traditional jelly-like Japanese confection, made with sweet bean paste, agar, and honey for natural sweetness.
A sweet ending: The buzz about Japanese honey
Japanese honey is more than just a sweetener; it is a reflection of the country’s natural beauty, rich biodiversity, and deep respect for craftsmanship. From the lush fields of Hokkaido to the mountainous terrains of Nagano, each region contributes to Japan’s diverse honey offerings.
Whether enjoyed on its own, incorporated into traditional sweets, or used as a natural remedy, Japanese honey remains a treasured part of the nation’s culinary and cultural heritage. As global interest in artisanal honey continues to grow, Japan’s unique and high-quality honeys are sure to captivate taste buds worldwide.
Satisfy your honey cravings with JAPAN RAIL CLUB!
Suddenly in the mood for something honey-licious? Take a dip with JAPAN RAIL CLUB’s Omiyage Snack Box of April 2025, Honey Hanami! Featuring an even mix of both honey-flavoured snacks and sakura snacks, celebrate the hanami season with our delicious lineup, including:
- Sweet Honey Fried Okaki
- Aomori Semi-dried Premium Honey Apple
- Warabi Mochi with Kaga Bocha Tea and Kyoto Sakura Honey
- Sakusakumura Rice Crackers (Salt and Honey Flavour)
Header image credit: photoAC
