付録

付録 8Outline of the National Health and Nutrition Survey（NHNS）Japan, 2011

Outline of the Survey
1. Purpose of the National Health and Nutrition Survey (NHNS)
The current survey, based on the Health Promotion Law (Law No. 103, enacted in 2002), aims toascertain the status of health, intakes of foods and nutrients, and lifestyles of the Japanese people
and to obtain basic data for implementing effective measures for health improvement. The original
survey was conducted in 1946.

2. ParticipantsParticipants were family members aged 1 year and over (as of November 1, 2011) of households
living in the survey district, based on Comprehensive Survey of Living Conditions (CSLC) in June
and July 2011. The number of survey districts were 300, and 5,422 households lived in the districts;
127 households were excluded from the enrollment because they moved out from the district after
the CSLC before NHNS. A total of 3,412 households participated in the survey.

― 49 ―

Participants
Number of Households Surveyed
A total of 3,412 households in the randomly selected 300 survey district participated in the survey.

Number of the Participants by Age GroupAge class
Total
Physicalexamination
Blood test
Pedometer
measurement
Dietary survey
Lifestylequestionnaire

1–6

7 – 1415 – 19

20 – 29

30 – 39

40 – 49

50 – 59

60 – 69

70 and
over

6,914

304

531

278

473

827

826

926

1,220

1,529

3,557

-

-

-

200

454

431

543

850

1,079

6,712

-

-

343

557

945

995

1,047

1,299

1,526

8,247

394

720

380

587

1,004

1,038

1,076

1,349

1,699

7,0

-

-

-

6

1,032

1,090

1,128

1,392

1,779

Age class
Male

Total

Physicalexamination
Blood test
Pedometer
measurement
Dietary survey
Lifestylequestionnaire

1–6

7 – 1415 – 19

20 – 29

30 – 39

40 – 49

50 – 59

60 – 69

70 and
over

3,159

156

258

135

206

377

372

437

547

671

1,463

-

-

-

73

181

154

215

356

484

3,052

-

-

173

246

439

448

496

573

677

3,839

209

352

193

259

479

480

521

600

746

3,230

-

-

-

280

490

510

547

619

786

Age classFemaleTotal

Physicalexamination
Blood test
Pedometer
measurement
Dietary survey
Lifestylequestionnaire

1–6

7 – 1415 – 19

20 – 29

30 – 39

40 – 49

50 – 59

60 – 69

70 and
over

3,755

148

273

143

267

450

454

489

673

858

2,094

-

-

-

127

273

277

328

494

595

3,660

-

-

170

311

506

547

551

726

849

4,408

185

368

187

328

525

558

555

749

953

3,817

-

-

-

351

542

580

581

773

993

Number of the Participants by Regional Block (Participants for a dietary intake survey)
Total
NumberHokkaido

TohokuKanto I

Kanto II

Hokuriku

Tokai

Kinki I

Kinki II

Chugoku

Shikoku

KitaKyushu

MinamiKyushu

8,247

491

247

2,039

816

419

1,208

1,055

196

582

245

548

401

Number of the Participants by Occupation (Participants for a dietary intake survey)
Total
Male
FemaleTotal
Male
FemaleTotal
Male
FemaleTotal Number

Professional /Technician

Management

Clerk

Sales

Services

Security
Services

Agriculture

8,247
3,839
4,408

752
378
374

262
232
30

646
241
405

425
192
233

632
208
424

69
67
2

201
129
72

Forestry

Fisheries

Transportation /Communications

Manufacture

Housekeeper orDomestic Helper

Other(Unemployed)

Day-careCenter Infant

Kindergarten
Child

2
2
0

27
21
6

131
126
5

748
566
182

1,586
87
1,499

1,187
793
394

162
86
76

89
50
39

Other Child

Elementary SchoolStudent, 1st – 2nd
Grade

Elementary SchoolStudent, 3rd – 4th
Grade

Elementary SchoolStudent, 5th – 6th
GradeJunior HighSchool Student

Other Student

Unknown

110
57
53

169
79
90

197
107
90

191
90
101

252
123
129

402
203
199

7
2
5

Regional Block― 50 ―

付録

Twelve regional blocks
Regional BlockName of Prefecture

Hokkaido

Hokkaido

TohokuAomori, Iwate, Miyagi, Akita, Yamagata, Fukushima

Kanto Ⅰ

Saitama, Chiba, Tokyo, Kanagawa

Kanto Ⅱ

Ibaraki, Tochigi, Gunma, Yamanashi, Nagano

Hokuriku

Niigata, Toyama, Ishikawa, Fukui

Tokai

Gifu, Aichi, Mie, Shizuoka

Kinki Ⅰ

Kyoto, Osaka, Hyogo

Kinki Ⅱ

Nara, Wakayama, Shiga

Chugoku

Tottori, Shimane, Okayama, Hiroshima, Yamaguchi

Shikoku

Tokushima, Kagawa, Ehime, Kochi

Kita (Northern) Kyushu

Fukuoka, Saga, Nagasaki, Oita

Minami (Southern) Kyushu

Kumamoto, Miyazaki, Kagoshima, Okinawa.

The figures of the 2011 National Health and Nutrition Survey do not include Iwate, Miyagi and Fukushima Prefectures, due to theeffect of the Great East Japan Earthquake.

3. Schedule of the Survey and Survey Staff
・Physical Examination: one day in November 2011, at a designated place near participants’ homes.
・Dietary Intake Survey: one day in November 2011 (excluding Sundays and public holidays).
・Lifestyle Questionnaire: one day in November 2011, the same day as the dietary survey.
・A team of survey included physician(s), registered dietitians, public health nurses, clinical laboratory technicians
and clerks.

4. Outline of survey content
・Physical Examination
A. Height (aged 1 year and over)
B. Body weight (aged 1 year and over)
C. Abdominal circumference (aged 6 years and over)
D. Blood pressure: Systolic blood pressure and diastolic blood pressure (aged 15 years and over) measured
twice
E. Blood test (aged 20 years and over)F. Number of Steps in a day (aged 15 years and over)
G. Use of medication (aged 20 years and over):・Anti-hypertensive drug
・Anti-arrhythmic drug
・Treatment of diabetes mellitus using either insulin or oral drug
・Cholesterol-lowering drug
・Anti-hyperlipidemia drug
・Anti-anemic agent (iron pill)
H. Habit of regular exercise (aged 20 years and over):・Definition of participants with a habit of regular exercise included two or more days in a week, thirty minutes or more in a day, and he/she had continued the exercise over 1 year or more.

― 51 ―

・Dietary Survey (aged 1 year and over)
A. Household composition including sex, date of birth, pregnancy/lactation for women, and occupation of eachfamily member
B. Meal classification of the survey day of each family member (eating out, home-meal replacement, meals
provided at school/workplace, meals cooked at home, etc.).
C. Semi-weighing one-day dietary records of household with proportional distribution within the house.
Trained dietitians visited participants, and the participants were asked to weight and record all foods andbeverages that any of the household members consumed on the day of survey.
・Lifestyle Questionnaire (aged 20year and over)Participants provided self-administered questionnaire, in which they answered questions asking eating habits,
physical activity, exercise, resting (sleep), alcohol intake, smoking, and dental health, etc.

5. Details of measurements
・Anthropometries
A. Height: The participants took off their socks, placed their heels closely together, stood upright so that his/herback, buttocks, and both heels were in touch with the pillar of the height measuring device, let both upperarms hang down alongside the body, and the head was held in its normal position. When measuring theheight of an infant younger than three years old, the infantometer (length measuring scale) was used.
B. Body weight: Participants were requested to wear minimum clothes only and then stand still on the center ofplatform of the scales. It is preferable to weigh the participant completely naked. When a participant wasweighed with clothes, the staff asked them to weigh the clothes at home in advance, and the weight of theclothes was subtracted from the measured value shown by the scales.
C. Abdominal Circumference: Participants were requested to stand upright, put their feet together, and let
both arms hang down alongside the body to keep their abdominal wall relaxed. Then, abdominal circumference was measured at the level of the navel. Measurement immediately after eating was avoided as much as
possible. The measuring staff stood in front of the subject and put a measuring tape directly around the abdomen. After confirming that the measuring tape was properly placed around the abdomen horizontally, themeasuring staff read the tape to the nearest 0.5 cm at the end of the exhalation of a normal breath. It is preferable for participants not to wear underwear for an accurate measurement. Participants were, therefore, allowed to wear underwear if they preferred.
D. Blood Pressure (BP): The Riva-Rocci mercurial sphygmomanometer, as the measuring instrument, and the
JIS manchette (BP cuff) were used.
BP was measured by the following procedures:
1. Instructions were given to the participants that activities that might affect BP, such as physical exercise,eating, smoking, exposure to cold and others, should be avoided before measurement.
2. Participant was instructed to void and then to take a rest quietly and calmly for 5 minutes or longer before
the measurement.
3. BP was measured on a sitting position (on a chair preferably with a backrest).
4. The BP was measured with the right upper arm. When it was impossible, the measurement was donewith the left arm.
5. Any clothes constricting the upper arm were taken off before the manchette was placed around the arm.

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付録[First Measurement]*1)
1. The staff placed the mercurial sphygmomanometer in the vertical position.
2. The staff squeezed all the air out from the manchette. Then he/she placed the rubber bladder of the manchette carefully around the right upper arm of the subject to cover the brachial artery. The staff was instructed to wrap the arm in such a way that the manchette would not touch the bladder when the diaphragm of the stethoscope is placed on the inner part of the elbow. The manchette was placed around thearm loosely enough to allow one or two fingers to be placed under it, so that the lower edge of the manchette would come to about 2 to 3cm above the bend in the elbow.
3. The subject was instructed to straighten the arm so that the center of the manchette would be on the samelevel as the heart of the subject.
4. The staff estimated the systolic BP by the palpation method, then dropped the pressure in the manchette tozero (0) for a short while by deflating it, then got the pressure up again to a level more than 30mmHg
higher than the BP estimated by the palpation method (= targeted pressure), and finally measured the systolic BP and the diastolic BP with the aid of a stethoscope.
5. If Korotkov’s sound was already heard at the targeted pressure, the pressure was immediately reduced,
and the following procedures*2) were followed.
6. The speed at which the mercury was going down was set at one graduation (2mmHg) per second.
7. The point at which the Korotkov’s sound was first heard was regarded as the systolic BP, and the point at
which the Korotkov’s sound disappeared, was the diastolic BP value. If the diastolic BP value was determined to be the midpoint between markings, the value of the next marking after the last sound was regarded as the diastolic BP.
8. The staff’s eyes were kept level with the value displayed on the manometer.
9. The minimum reading unit of the graduation was required to be an even number, and when it was in-between two numbers, the nearest value was adopted.
[Second Measurement]*2)
1. After the first measurement, the manchette around the subject’s arm was removed for a short while, andthe air in the manchette was completely removed.
2. After one or two minutes, the staff placed the manchette around the participant’s arm again, and then measured the BP for the second time, following the steps 2 to 9 given in the above *1).
3. The following two points were especially noted for the second measurement:
・Do not use the palpation method.
・Do not allow the subject to breathe deeply between the first measurement and the second one.
E. Blood Test: Blood was drawn from an elbow vein using a tourniquet at least 4 hours after the last meal.
F. Number of steps in a day was measured by a pedometer (Arnes200S, AS200). Each participant set the device
on his/her belt or another suitable place with the clip as soon as he/she got up in the morning, and continued
measuring steps until he/she went to bed.

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― 54 ―

付録

◆ Blood Test Methods ◆Item to be Checked

Method of Measurement

Measuring
Instrument

Standard Reference
Material

Reagent

Total protein

Biuret method

BM8060

Clinimate TP reagent

Seronorm Human

Total cholesterol

Cholesterol Dehydrogenase (UV)
methodBM8060

T-CHO-reagent
KL “KOKUSAI”

Lipid Calibrator (KL)

Triglyceride

Enzyme method(GK-GPO, Free Glycerol
Elimination)

BM8060Pure Auto S TG-N

Choles-test N Calibrator

HDL-cholesterol

Direct method

BM8060Choles-test-NHDL

Choles-test N Calibrator

LDL-cholesterol

Direct method

BM8060Choles-test-LDL

Choles-test N Calibrator

Blood glucose

Hexokinase UV Method

BM9030Quick Auto Neo GLU-HK

Glucose standard solution

Red blood corpuscles(RBC)

Sheath flow DC detection method(Automatic method)

XE−2100

CellpackⅡ―

White blood corpuscles(WBC)

Flow Cytometry Method(Automatic method)

XE−2100

Stromatolyser FB (Ⅱ)
Stromatolyser 4DS
Stromatolyser 4DL―

Platelet (PLT)

Sheath flow DC detection method XE−2100(Automatic method)

CellpackⅡ
SE Sheath (Ⅱ)
Stromatolyser SNR
RET Search (Ⅱ) RED―

Hemoglobin (Hb)SLS-Hb method(Automatic method)

XE−2100

Cellpack II
Sulfolizer―

Hematocrit (HCT)

Sheath flow DC detection method(Automatic method)

XE−2100

CellpackⅡ
SE Sheath (Ⅱ)―

Hemoglobin A1c

Latex agglutination nephelometry
methodBM−9030

Rapidia Auto HbA1c-L

Rapidia Auto HbAlc
HbAlc set for control

Serum iron (SI)

Nitroso-PSAP method

BM8060Quick Auto Neo FE

Total iron binding
capacity (TIBC)

Nitroso-PSAP method(Calculation method)

BM8060Quick Auto Neo FE
Quick Auto Neo UIBC

AST (GOT)

Reference standard-JSCC method

BM8060CicaLiquid AST

ALT (GPT)

Reference standard-JSCC method

BM8060CicaLiquid ALT

γ-GT (γ-GTP)

Reference standard-JSCC method

BM8060CicaLiquid γ-GT

Albumin

BCG method

BM8060

Clinimate ALB reagent

Seronorm Human

Creatinine

Enzyme method

BM8060Pure Auto S CRE-L

Anaceram CRE standard
solution

Uric acid (UA)Enzyme method (Uricase・POD
method)BM8060Pure Auto S UA

SE Sheath (Ⅱ)

・Procedure for Dietary Survey
The survey was undertaken on the days when people would take normal diets, with excluding the public holidays
or ceremonial days when special meals could be taken. Before implementation of the survey, the purpose andmethods of the survey were explained to the participants. After the questionnaire for Dietary Survey was distributed to each household, the subjected were explained how to fill out the questionnaire and how to weigh the foodthey used with scales during the survey. If the amount of food used was too small to weigh, an estimated quantity
was recorded.
In addition, the survey staff (registered dietitian and others) visited each target household in person to ensure thatparticipants had filled out the questionnaire properly and to make necessary correction and instruction.

Confidentiality
Since some questions in this survey might be perceived intrusive, all possible measures and special care were taken to ensure protection and management of personal information, so that the participants would not feel anxious
on this matter.

― 55 ―

6. Organizations Involved in the Survey
・The Ministry of Health, Labour and Welfare established the Committee for the Planning and Analysis of the National Health and Nutrition Survey in Japan, 2011 which provided opinions on the design and analysis of thissurvey from technical standpoints.
・Ministry of Health, Labour and Welfare planned the survey and the regulating public health centers of each district conducted it under the supervision of the health departments and offices of the prefectures, government ordinance-designated cities, or special wards.
・Each public health center organized the National Health and Nutrition Survey Team, for which the Director of
the public health center served as the team leader. The survey was implemented by the survey staff composedof physicians, registered dietitians, public health nurses, clinical laboratory technicians, and clerks.
・National Institute of Health and Nutrition entered, calculated and tabulated the data on survey sheets which had
been submitted to the Ministry of Health, Labour and Welfare.

7. Notes
Calculation of Nutrient Intakes“The Standard Tables of Food Composition in Japan, 2010” (STFC 2010) completed by the Resources Council of
the Science and Technology Agency was used to calculate nutrient intakes. For some foods, food codes for cooked
foods (i.e., vegetables, fish, and meat) were published in STFC 2010. In case a participant reported cooked foodintake and the code for cooked food was available in STFC 2010, corresponding nutrient values were used. For
those foods the cooked codes were not available, nutrient intakes were calculated considering yield factor throughcooking referring those values in STFC 2010”.

Food Groups
The classification of food groups is shown in Table 1 on Pages 10-15. Please note: “Butter (small classification
76)” and “animal oils and fats (small classification 79)” are handled as “animal food” in this report. There havebeen several changes from the National Nutrition Survey, 2001, as below:
A. Classification
Classification of “jams” was changed from “sugars” to “fruits”, that of “miso” was changed from “pulses” to“seasonings and spices”, and that of “mayonnaise” was changed from “fats and oils” to “seasonings and spices”.
B. Amount of food intake
The amount of food items were entered as cooked weight for some foods. For example, the “rice” of “rice/riceproducts” was calculated as “cooked paddy rice”, or “paddy rice gruels”, “dried buckwheat noodles” of “othercereals/other cereal products” was calculated as “boiled buckwheat noodles”, “wakame (dried products)” of “algae” was calculated as “wakame (soaked in water)” and “tea leaves” of “beverages” was calculated as “tea infusions”.

― 56 ―

付録◆Table 1◆

Food Groups Used for the National Health and Nutrition Survey

Large
MediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

Rice/
Rice products

Cereals1

Wheat flour/
Wheat products

Rice

1

<Paddy rice grain> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice, Well-milled rice with embryo<Cooked paddy rice> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice, Well-milled rice with embryo<Paddy rice gruels> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice (rice:water = 1:5 in volume)<Paddy rice diluted gruels> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice
<Paddy rice thin gruels> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice
<Upland rice grain> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice
<Cooked upland rice> Brown rice, Half-milled rice, Under-milled rice, Well-milled rice

Rice products

2

Quick-cooking rice, Onigiri (rice ball), Yaki-onigiri (rice ball baked), Kiritanpo (baked tube-shaped cooked rice), Rice flour,
Nonglutinous rice product (noodles), Rice-koji, Rice cake, Sekihan (steamed with adzuki beans or cowpeas), Akumaki (lyesoaked and cooked rice in bamboo leaf wrapping), Shiratamako (flour milled in water), Domyojiko (steamed flour)

Wheat flour

1

2

3

Soft flour, Medium flour, Hard flour, Hard flour (whole), Premixed flour (for hot cake ), Premixed flour (for Tempura)

Breads (except
Japanese buns)

4

White table bread, Bread type rolls, Hardtack, French bread, Rye bread, Raisin bread, Soft rolls, Croissants, English muffins,
Nan

Japanese buns

5

Bean jam bun, Custard cream bun, Jam bun, Cornet with chocolate cream

Japanese
noodles/Chinese
noodles

6

Udon (raw), Udon (boiled), Hoshi-udon, Hoshi-udon (boiled), Somen and Hiyamugi (dry form), Somen and Hiyamugi(boiled), Tenobe-somen and Tenobe-hiyamugi (dry form), Tenobe-somen and Tenobe-hiyamugi (boiled), Chinese noodles(raw), Chinese noodles (boiled), Steamed Chinese noodles, Dried Chinese noodles, Dried Chinese noodles (boiled), Okinawa noodles (raw), Okinawa noodles (boiled), Dried Okinawa noodles, Dried Okinawa noodles (boiled)

Precooked
noodles

7

Chinese noodles (dried by frying, seasoned), Chinese noodles (dried by frying), Chinese noodles (dried by hot air), Chinese
style instant cup noodles (dried by frying), Chinese style instant cup noodles (dried by frying, chow mein type), Chinese
style instant cup noodles (dried by hot air), Japanese style instant cup noodles (dried by frying)

Macaroni andspaghetti

8

Other wheat
products

9

Buckwheat/
Buckwheatproducts
Other cereals/
Other cereal
products

Potatoes andStarches

Sugars andSweeteners

Potatoes/
Potato products

4

2

3

10

Macaroni and spaghetti, Macaroni and spaghetti (boiled)Fu (steamed type), Kanze-fu, Komachi-fu, Ita-fu, Kuruma-fu, Fu (steamed tubular type), Wheat germ, Chio tzu pastry, Shao
mai pastry, Pizza crust, Bread crumbs (wet form), Bread crumbs (semi-dry form), Bread crumbs (dry form)
Buckwheat flour (straight), Buckwheat flour (inner layer), Buckwheat flour (middle layer), Buckwheat flour (outer layer),
Parboiled grain, Buckwheat noodles (raw), Buckwheat noodles (boiled), Dried buckwheat noodles, Dried buckwheat noodles(boiled)Corn/Cornproducts

11

Other cereals

12

Sweet potatoes/
Sweet potato
products

13

Potatoes/
Potato products

14

Other potatoes/
Potato products

15

Jerusalem-artichoke, Konjac (fine powder), Konjac (block), Konjac (made from corm), Konjac (noodles), Satoimo, Satoimo(boiled), Satoimo (frozen), Mizuimo, Mizuimo (boiled), Yatsugashira, Yatsugashira (boiled), Ichoimo, Nagaimo, Nagaimo(boiled), Yamatoimo, Japanese yam, White yam

Corn (whole grain), Corn (Cultivar: Cuzco, oil-roasted and salted), Popcorn, Cornflakes
Amaranth, Foxtail millet, Foxtail millet (glutinous cake), Oatmeal, <Barley> Under-milled pressed grain; Pressed grain;
Splited grain; Noodles (dry form); Noodles (boiled), Roasted flour, Proso millet, Proso millet (glutinous cake), Job’s tears,
Japanese barnyard millet, Sorghum (milled grain), Rye (whole flour), Rye (Flour)
Sweet potatoes, Sweet potatoes (steamed), Sweet potatoes (baked), Mushikiriboshi (slide and dried after steaming)

Potatoes, Potatoes (steamed), Potatoes (boiled), Dehydrated mashed potato

Starches / Starch
products

5

Starches / Starch
products

16

Cassava starch, Kudzu starch, Rice starch, Wheat starch, Sweet potato starch, Potato starch, Corn starch, Kudzu starch noodles (dried), Kudzu starch noodles (boiled), Tapioca pearls, Ryokuto-harusame (made from mung bean starch), Harusame(made from potato and sweet potato starches)

Sugars andSweeteners

6

Sugars andSweeteners

17

Brown sugar lump, Wasanbonto (traditional non-centrifugal soft white cane sugar), Soft sugars (white), Soft sugars (yellow),
Granulated sugar, Soft sugars (coarse crystal, superior), Soft sugars (coarse crystal, medium), Soft sugars (cubes), Korizato:
crystal candy sugar, Candy sugar for coffee, Powdered sugar, Glucose syrup, Honey, Maple syrup

Soybeans(whole beans andits products)

18

Soybeans (domestic, dried), Soybeans (boiled), Soybeans (U.S.A., dried), Soybeans (China, dried), Soybeans (Brazil, dried),
Soybeans (canned in water), Kinako (whole bean type: roasted and ground beans), Kinako (hulled bean type: roasted andground beans), Budo-mame (bean cooked with sugar and salt)

Tofu (Bean curd)

19

Momen-tofu (regular tofu), Kinugoshi-tofu (tofu with whey), Soft-tofu, Packed-tofu, Okinawa-tofu, Yushi-dofu, Yaki-tofu(grilled tofu), Kori-dofu (frozen, thawed and dried tofu), Tofu-yo, Tofu-chikuwa (steamed type), Tofu-chikuwa (baked type)

Abura-age20

Nama-age (fried slices of drained tofu), Abura-age (fried thin slices of pressed tofu), Ganmodoki (fried mixture of crushed
tofu, vegetables and ground yam)Natto(Fermented
soybeans)

21

Other soybean
products

22

Okara (traditional product: insoluble residue from soy milk processing), Okara (modern product: insoluble residue from soy
milk processing), Soy milk (regular type), Soy milk (reconstituted type), Soy milk (drink type, coffee flavored), Yuba (wettype: film formed on surface of boiling soy milk), Yuba (dried type), Kinzanji-miso, Hishio-miso

23

Adzuki beans (dried), Adzuki beans (boiled), Adzuki beans (boiled, canned in syrup), Koshi-an (strained An (bean paste)),Sarashi-an (powder of strained An (bean paste)), Tsubushi-an (whole bean An (bean paste) with sugar), Kidney beans(dried), Kidney beans (boiled), Uzura-mame (beans cooked with sugar and salt), Kidney beans (Koshi-an), Mame-kinton(sweetened whole beans with bean paste), Peas (dried), Peas (boiled), Peas (oil-roasted and salted), Shio-mame (roasted andsalted), Uguisu-mame (green peas cooked with sugar and salt), Cowpeas (dried), Cowpeas (boiled), Broad beans (dried),
Broad beans (oil-roasted and salted), Otafuku-mame (beans cooked with sugar and salt or soy sauce), Fuki-mame (hulledbeans cooked with sugar and salt), Rice beans (dried), Chickpeas (dried), Chickpeas (boiled), Chickpeas (oil-roasted andsalted), Scarlet runner beans (dried), Scarlet runner beans (boiled), Lima beans (dried), Mung beans (dried), Mung beans(boiled), Lentils (dried)

Soybeans andSoybean products

Pulses

3

Foods

7

4

Other pulses andpulse products

8

Other pulses andpulse products

Itohiki-natto (fermented whole soybean), Hikiwari-natto (fermented dehulled and split soybean), Goto-natto, Tera-natto(Shiokara-natto, Hama-natto)― 57 ―

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

Nuts and
Seeds

5

Nuts and Seeds

Green and yellow
vegetables

Vegetables

9

24

Tomatoes

25

Tomatoes, Cherry tomatoes, Tomatoes (canned products, whole)

Carrots

26

Ha-ninjin (cultivar for leaf use), Carrot (regular: European type), Carrot (boiled), Carrot (without skin), Carrot (without skin,boiled), Carrot (frozen), Kintoki (oriental type), Kintoki (boiled), Kintoki (without skin), Kintoki (without skin, boiled), Minikyarotto

Spinach27

Spinach, Spinach (boiled), Spinach (frozen)

Sweet peppers

28

Green sweet pepper, Green sweet pepper (sauted), Red sweet pepper, Red sweet pepper (sauted), Yellow sweet pepper, Yellow sweet pepper (sauted), Tomapi

Other green andyellow
vegetables

29

Asatsuki, Asatsuki (boiled), Ashitaba, Ashitaba (boiled), Asparagus, Asparagus (boiled), Sayaingen, Sayaingen (boiled), Endive, Domiao (young stems and leaves of garden peas), Sayaendo (immature pods of garden peas), Sayaendo (boiled), Osaka-shirona, Osaka-shirona (boiled), Saltwort, Saltwort (boiled), Okra, Okra (boiled), Turnip (leaves), Turnip (leaves, boiled),
Pumpkin (cucurbita moschata), Pumpkin (boiled), Pumpkin (cucurbita maxima), Pumpkin (boiled), Pumpkin (frozen), Spaghetti squash, Leaf mustard, Gyoja-ninniku, Kyona, Kyona (boiled), Qin cai, Qin cai (boiled), Watercress, Kale, Kogomi,
Komatsuna, Komatsuna (boiled), Shandong cai, Shandong cai (boiled), Sweet pepper, Perilla (leaves), Perilla (seeds), Yardbeans, Yard beans (boiled), Garland chrysanthemum, Garland chrysanthemum (boiled), Water shield (bottled in water),
Sugukina, Water dropwort, Water dropwort (boiled), Ta cai, Ta cai (boiled), Kaiware-daikon, Ha-daikon (cultivar for leafuse), Daikon (leaves), Daikon (leaves, boiled), Tsumamina, Taisai, Takana (broad leaf mustard), Japanese angelica-tree, Japanese angelica-tree (boiled), Qing gin cai, Qing gin cai (boiled), Field horsetail, Field horsetail (boiled), New Zealand spinach, Malabar nightshade, Malabar nightshade (boiled), Red peppers (leaves), Red peppers (leaves, sauteed), Red peppers(raw), Red peppers (dried), Summer cypress seeds (boiled), Nagasaki-hakusai, Nagasaki-hakusai (boiled), Shepherds' purse,
Turnip rape (flower buds and stems), Turnip rape (flower buds and stems, boiled), Rape (stems and leaves), Rape (stems andleaves, boiled), Chinese chive, Chinese chive (boiled), Hana-nira, Ki-nira (blanching cultured), Kuki-ninniku, Kuki-ninniku(boiled), Ha-negi, Konegi, Nozawana, Red garlic, Bai cai, Basil, Parsley, Hinona, Hiroshimana, Swiss chard, Swiss chard(boiled), Broccoli, Broccoli (boiled), Mizukakena, Kiri-mitsuba (without roots), Kiri-mitsuba (boiled), Ne-mitsuba (withroots), Ne-mitsuba (boiled), Ito-mitsuba (young leaves), Ito-mitsuba (boiled), Brussels sprouts, Brussels sprouts (boiled),
Water pepper spouts, Tossa jute, Tossa jute (boiled), Water convolvulus, Water convolvulus (boiled), Yomena, Mugwort,
Mugwort (boiled), Leeks, Leeks (boiled), Head lettuce (butter type), Leaf lettuce, Red-tip leaf lettuce, Rocket salad, Turfed
stone leeks, Turfed stone leeks (boiled)

Cabbages

30

Cabbage, Cabbage (boiled), Green ball, Red cabbage

Cucumber

31

Cucumber

32

Daikon (Japanese radishes), Daikon (boiled), Daikon (without skin), Daikon (without skin, boiled), Kiriboshi-daikon (cutand dried root)

Daikon(Japaneseradishes)

Other vegetables

Vegetable juices

PicklesOnions33

Onions, Onions (leached in water), Onions (boiled), Red onions

Chinese Cabbage

34

Chinese cabbage, Chinese cabbage (boiled)

Other vegetables

35

Artichoke, Artichoke (boiled), Asparagus (canned in brine), Asparagus (white), Udo, Yama-udo, Edamame (immature soybeans), Edamame (boiled), Edamame (frozen), Snap peas, Green peas, Green peas (boiled), Green peas (frozen), Green peas(canned in brine), Turnip, Turnip (boiled), Turnip (without skin), Turnip (without skin, boiled), Cauliflower, Cauliflower(boiled), Kanpyo (dried shavings of immature bottle gourd fruit), Kanpyo (boiled), Chrysanthemum, Chrysanthemum(boiled), Kikunori (dried petal board after steaming), Arrowhead, Arrowhead (boiled), Kohlrabi, Kohlrabi (boiled), Edible
burdock, Edible burdock (boiled), Winged beans, Ha-shoga (young rhizome with leaves), Ginger, Oriental pickling melon,
Zuiki (petiole of taro), Zuiki (boiled), Dried Zuiki , Dried Zuiki (boiled), Sugukina (root), Zucchini, Celery, Royal fern, Royalfern (boiled), Hoshi-zenmai, Hoshi-zenmai (boiled), Broad beans, Broad beans (boiled), Bamboo shoots, Bamboo shoots(boiled), Bamboo shoots (canned in water), Chicory, Japanese silverleaf, Japanese silverleaf (boiled), Wax gourd, Wax gourd(boiled), Sweet corn, Sweet corn (boiled), Sweet corn (Immature kernels on cob, frozen), Sweet corn (immature kernels, frozen), Sweet corn (canned product, cream style), Sweet corn (canned product, whole kernel style), Young sweet corn, Redchicory, Eggplant, Eggplant (boiled), Eggplant (western type), Eggplant (western type, fried), Bitter gourd, Bitter gourd(sauted), Garlic, Nebuka-negi (sheaths blanched by covering with soil), Radish, Chayote, Table beet, Table beet (boiled),
Japanese butterbur, Japanese butterbur (boiled), Fukinoto, Fukinoto (boiled), Hyacinth beans, Sponge gourd, Sponge gourd(boiled), Horseradish, Manchurian wild rice, Myoga, Myoga-take (blanching-cultured young stems and leaves), Mukago(aerial bulbils of yams), Alfalfa sprouts, Soybean sprouts, Soybean sprouts (boiled), Black gram sprouts, Black gram sprouts(boiled), Mung bean sprouts, Mung bean sprouts (boiled), Lily bulb, Lily bulb (boiled), Esharotto, Rhubarb, Rhubarb(boiled), Lettuce, Cos lettuce, East Indian lotus root, East Indian lotus root (boiled), Wasabi (raw), Bracken (raw), Bracken(boiled), Bracken (dried)

Vegetable juices

36

Tomato juice (canned product), Tomato juice cocktail (canned product), Carrot juice (canned)

37

Osaka-shirona (salted pickles), Turnip leaves (salted pickles), Turnip leaves (Nukamiso-zuke: pickled in salty rice branpaste), Leaf mustard (salted pickles), Kyona (salted pickles), Shandong cai (salted pickles), Taisai (salted pickles), Takana:broad leaf mustard (salted pickles), Nozawana (salted pickles), Nozawana (pickles, seasoned), Chinese cabbage (salted pickles), Kim chee, Hinona (pickles, sweetened), Hiroshimana (salted pickles), Mizukakena (salted pickles)

11

12

13

Almonds, Almonds (oil-roasted and salted), Hemp seeds, Perilla seeds, Cashew nuts (oil-roasted and salted), Pumpkin seeds(roasted and salted), Japanese torreya seeds (roasted), Ginkgo nuts, Ginkgo nuts (boiled), Japanese chestnuts, Japanesechestnuts (boiled), Japanese chestnuts (kanroni: boiled and sweetened), Chinese chestnuts (roasted), Walnuts (roasted), Poppy seeds, Coconut powder, Sesame seeds (dried), Sesame seeds (roasted), Sesame seeds (hulled), Sweet acorn, Watermelon
seeds (roasted and salted), Japanese horse chestnuts (steamed), Lotus seeds (raw), Lotus seeds (dried), Water chestnuts, Pistachio nuts (roasted and salted), Sunflower seeds (oil-roasted and salted), Brazil nuts (oil-roasted and salted), Hazel nuts (oilroasted and salted), Pecan nuts (oil-roasted and salted), Macadamia nuts (roasted and salted), Pine nuts, Pine nuts (roasted),
Peanuts (dried), Peanuts (roasted), Peanuts (oil-roasted and salted), Peanut butter, Peanuts, Peanuts (boiled)

Nuts and Seeds

10

6

Foods

Leaf pickles― 58 ―

付録

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

Vegetables

6

Pickles

FruitsFruitsFruit juices/
fruit juice
beverages

Algae

Other pickles

38

Turnip (salted pickles), Turnip (without skin, salted pickles), Turnip (Nukamiso-zuke: pickled in salty rice bran paste), Turnip(without skin, Nukamiso-zuke), Cucumber (salted pickles), Cucumber (pickled in soy sauce), Cucumber (Nukamiso-zuke:
pickled in salty rice bran paste), Cucumber (pickles, sweet type), Cucumber (pickles, sour type), Zha Cai, Ginger (pickles),Ginger (pickles, sweetened), Oriental pickling melon (salted pickles), Oriental pickling melon (Nara-zuke: pickled with sakelees), Sugukina (pickles), Daikon (Nukamiso-zuke: pickled in salty rice bran paste), Shiooshidaikon-zuke (produced by newprocessing), Hoshidaikon-zuke (produced by traditional processing), Moriguchi-zuke (slender root cultivar pickled with sakelees), Daikon (Bettara-zuke: pickled with rice koji), Daikon (Miso-zuke: pickled with miso), Fukujin-zuke (pickled with daikon, eggplant, immature sword pods, east Indian lotus root), Shinachiku (desalted: boiled, fermented and salted shoots),
Eggplant (salted pickles), Eggplant (Nukamiso-zuke: pickled in salty rice bran paste), Eggplant (Koji-zuke: pickled small
oval type with rice koji), Eggplant (Karashi-zuke: pickled small oval type with mustard), Eggplant (Shiba-zuke: pickled withperilla leaf, cucumber, Myoga, etc.), Chayote (salted pickles), Yamagobo (Miso-zuke: pickled with miso), Scallion (raw),
Scallion (pickles, sweetened), Wasabi-zuke (pickled with sake lees), Ume-zuke (salted pickles), Ume-zuke (pickles, seasoned), Umeboshi, Umeboshi (pickles, seasoned), Umebishio (sweetened puree), Green olives (pickles), Ripe olives (pickles), Stuffed olives (pickles)

Strawberries

39

Strawberries

Citrus fruits

40

Iyokan (Iyo), Satsuma mandarins(early ripening type), Satsuma mandarin, Satsuma mandarins (early ripening type, juicesacs), Satsuma mandarin (juice sacs), Satsuma mandarins (canned in light syrup, solids), Navel, Valencia, Oroblanco, Kumquats, Grapefruit, Grapefruit (canned in light syrup), Sanbokan, Sudachi (peel), Tangors, Tangelos, Natsumikan, Natsumikan(canned in heavy syrup), Hassaku, Hyuganatsu, Hyuganatsu (juice sacs), Pummelo, Pummelo (candied peel), Ponkan, Yuzu
(peel), Lemons (whole)Bananas41

Bananas, Bananas (dried)

Apples42

Apples, Apples (canned in heavy syrup)

Other fruits

43

Akebia (flesh), Akebia (peel), Acerolas, Atemoya, Avocados, Apricots, Apricot (dried), Apricots (canned in heavy syrup),
Figs, Figs (dried), Figs (canned in heavy syrup), Mume (Japanese apricots), Kaki (Japanese persimmon, nonastringent), Kaki
(astringency removed), Kaki (dried), Chinese quinces, Kiwifruit, Kiwano, Guava, Gooseberries, Oleasters, Coconut milk,
Carambola, Cherries, Cherries (U.S.A.), Cherries (canned in heavy syrup), Pomegranates, Watermelon, Japanese plums, European plums (raw), European plums (dried), Cherimoya, Durian, Japanese pears, Japanese pears (canned in heavy syrup),
Chinese pears, European pears, European pears (canned in heavy syrup), Jujube (dried), Dates (dried), Pineapple, Pineapple(canned in heavy syrup), Pineapple (candied), Blue-berried honeysuckle, Papayas, Papayas (unripe), Pitaya, Loquats, Loquats (canned in heavy syrup), Grapes, Raisins, Grapes (canned in heavy syrup), Blueberries, White sapote, Oriental melon,
Quinces, Mangoes, Mangosteen, Melon (greenhouse culture), Melon (open culture), Peaches, Peaches (canned in heavy syrup, solids), Nectarines, Chinese bayberries, Lychees, Raspberries, Longans (dried)

Jams

44

Apricot jam (heavily sweetened), Apricot jam (lightly sweetened), Strawberry jam (heavily sweetened), Strawberry jam(lightly sweetened), Marmalade (heavily sweetened), Marmalade (lightly sweetened), Grape jam, Blueberry jam, Apple jam

45

Acerolas (10% fruit juice beverage), Mume (Japanese apricots, 20% fruit juice beverage), Satsuma mandarins (straight fruit
juice), Satsuma mandarins (reconstituted fruit juice), Satsuma mandarins (juice with juice sacs), Satsuma mandarins (50%fruit juice beverage), Satsuma mandarins (20% fruit juice beverage), Satsuma mandarins (canned in light syrup, liquid), Valencia (straight fruit juice), Valencia (reconstituted fruit juice), Valencia (50% fruit juice beverage), Valencia (30% fruit juice
beverage), Kabosu (juice), Guava (20% fruit juice beverage (nectar)), Guava (10% fruit juice beverage), Grapefruit (straight
fruit juice), Grapefruit (reconstituted fruit juice), Grapefruit (50% fruit juice beverage), Grapefruit (20% fruit juice beverage), Shiikuwasha (juice), Shiikuwasha (10% fruit juice beverage), Sudachi (juice), Sour oranges (juice), Pineapples (straight
fruit juice), Pineapples (reconstituted fruit juice), Pineapples (50% fruit juice beverage), Pineapples (10% fruit juice beverage), Passion fruit (juice), Grapes (straight fruit juice), Grapes (reconstituted fruit juice), Grapes (70% fruit juice beverage),
Grapes (10% fruit juice beverage), Peaches (30% fruit juice beverage (nectar)), Peaches (canned in heavy syrup, liquid),
Yuzu (juice), Limes (juice), Apples (straight fruit juice), Apples (reconstituted fruit juice), Apples (50% fruit juice beverage),Apples (30% fruit juice beverage), Lemons (juice)46

Winter mushrooms, Winter mushrooms (boiled), Winter mushrooms (bottled in seasoning), Arage-kikurage (dried), Aragekikurage (dried, boiled), Kikurage (dried), Kikurage (dried, boiled), Shiro-kikurage (dried), Shiro-kikurage (dried, boiled),
Kuroawabitake, Nama-shiitake, Nama-shiitake (boiled), Hoshi-shiitake, Hosh-ishiitake (boiled), Hatakeshimeji, Bunashimeji, Bunashimeji (boiled), Honshimeji, Tamogitake, Nameko, Nameko (boiled), Nameko (canned in brine), Numerisugitake,Usuhiratake, Eringii, Oyster mushroom, Oyster mushroom (boiled), Maitake, Maitake (boiled), Maitake (dried), Common
mushrooms , Common mushrooms (boiled), Common mushrooms (canned in brine, solids), Matsutake, Matsutake (canned
inwater), Yanagimatsutake

47

Sea lettuce (dried), Green laver, Purple laver, Purple laver (toasted)/Unknown type of laver, Purple laver (seasoned andtoasted), Arame (steamed and dried), Iwa-nori (dried), Ego-nori (dried), Okyuto (algae cake), Ogo-nori (salted, desalted),
Kawa-nori (dried), Green caviar, Enaga-oni-kombu, Gagome-kombu (dried), Naga-kombu, Matsumae-kombu, Ma-kombu(dried)/Unknown type of kombu (dried), Mitsuishi-kombu, Rishiri-kombu, Kizami-kombu, Kezuri-kombu, Shio-kombu,
Kombu (tsukudani: simmered in soy sauce and sugar), Suizenji-nori (dried, soaked in water), Tengusa (dried), Tokoroten(gelidium jelly), Agar-agar, Agar jelly, Tosaka-nori (red, salted, desalted), Tosaka-nori (green, salted, desalted), Hijiki (boiled
and dried), Hitoegusa (dried), Hitoegusa (tsukudani: simmered in soy sauce and sugar), Fu-nori, Matsumo (dried), Mukadenori (salted, desalted), Okinawa-mozuku (salted, desalted), Mozuku (salted, desalted), Wakame (raw), Wakame (dried products), Wakame (dried, soaked in water), Ita-wakame (made into sheets and dried), Wakame (Haiboshi, soaked in water),
Wakame (cut and dried), Wakame (stipe and center vein, salted, desalted), Wakame (fruit-bearing leaves, raw)48

Horse mackerel, Horse mackerel (boiled), Horse mackerel (baked), Atlantic horse mackerel, Atlantic horse mackerel(boiled), Atlantic horse mackerel (baked), Brownstriped mackerel scad, Brownstriped mackerel scad (baked), Big-eye sardine, Japanese anchovy, Japanese pilchard, Japanese pilchard (boiled), Japanese pilchard (baked), Mezashi (skewered, salted
and semi-dried whole), Mezashi (baked), Mackerel, Mackerel (boiled), Mackerel (baked), Atlantic mackerel, Atlantic mackerel (boiled), Atlantic mackerel (baked), Shimesaba (vinegar marinated fillet), Pacific saury, Pacific saury (baked), Stripedjack (cultured), Pacific herring, Pacific herring (ovary)49

Pink salmon, Pink salmon (baked), Coho salmon (cultured), Coho salmon (cultured, baked), Masu salmon, Masu salmon(baked), Chum salmon, Chum salmon (boiled), Chum salmon (baked), Atlantic salmon (cultured), Atlantic salmon (cultured,
baked), Rainbow trout (cultured in sea), Rainbow trout (cultured in sea, baked), Rainbow trout (cultured in freshwater),
Sockeye salmon, Sockeye salmon (baked), Chinook salmon, Chinook salmon (baked)

14

7

Jams

Mushrooms

13

8

9

Mushrooms

Algae

15

16

17

18

Fruit juices/
fruit juice
beverages

Mushrooms

Algae

Horse mackerels
and Sardines
Fishes andShellfishes

10

Foods

19

Salmons andTrouts― 59 ―

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

Sea breams andRighteyeflounders50

Matsubara's red rockfish, Tile fish, Tile fish (boiled), Tile fish (baked), Japanese parrot fish, Golden-thread, Golden-thread(surimi), Butterfish, Pacific halibut, Brown sole, Brown sole (boiled), Brown sole (baked), Marbled sole, Righteye flounder(with ovary), Righteye flounder (with ovary, boiled), Sablefish, Alfonsino, Yellow sea bream, Black sea bream, Crimson sea
bream, Red sea bream (wild), Red sea bream (cultured), Red sea bream (cultured, boiled), Red sea bream (cultured, baked),
Walleye pollack, Walleye pollack (surimi), Sukimidara (skinned, salted and dried fillet), Pacific cod, Pacific cod (baked), Pacific cod (milt), Bastard halibut (wild), Bastard halibut (cultured), Southern blue whiting

Tunas and
Marlins andswordfishes

51Blue marlin, Striped marlin, Swordfish, Skipjack (caught in spring), Skipjack (caught in autumn), Frigate mackerel, Skipjack(Namari-bushi: boiled and semi-dried fillet), Yellowfin tuna, Bluefin tuna (lean meat), Bluefin tuna (fatty meat), Albacore,Southern bluefin tuna (lean meat), Southern bluefin tuna (fatty meat), Young bluefin tuna, Big-eye tuna

52

Fat greenling, Common Japanese conger, Common Japanese conger (steamed), Amago salmon (cultured), Ayu sweetfish(wild), Ayu sweetfish (wild, baked), Ayu sweetfish (viscera), Ayu sweetfish (viscera, baked), Ayu sweetfish (cultured), Ayu
sweetfish (cultured, baked), Ayu sweetfish (cultured, viscera), Ayu sweetfish (cultured, viscera, baked), Pacific ocean perch,Anglerfish, Anglerfish (liver: viscera), Japanese sand lance, Three-line grunt, Char (cultured), Japanese dace, Eel (cultured),
Eel (liver: viscera), Eel (Shirayaki: mild-baked and steamed fillet), Eel (Kabayaki: mild-baked, steamed, seasoned and baked
fillet), Filefish, Rays, Lizardfish, Pale chub, Angry rockfish, Devil stinger, Scorpionfish, Japanese sculpin, Japanese sculpin(boiled), Barracuda, Barracuda (baked), Leatherjackets, Amberjack, Japanese whiting, Kichiji rockfish, Blue sprat, Pink cuskeel, Croaker, Croaker (baked), Carp (cultured), Carp (cultured, boiled), Carp (cultured, viscera), Bar-tailed flathead, Bigeye flathead, Gizzard shad, Dogfish, Blue shark, Dried shark fin, Halfbeak, Spanish mackerel, Spanish mackerel (baked),
Dolphinfish, Sole, Japanese icefish, Silver warehou, Japanese seaperch, Black-tipped fusilier, Yellowstriped butterfish, Hairtail, Japanese surfsmelt, Tilapia, Loach, Loach (boiled), Flying fish, Catfish, Japanese argentine, Yellowfin goby, Sandfish,
Spangled emperor, Conger pike, Barracouta, Goldstriped amberjack, Ocellate puffer (cultured), Purple puffer, Crucian carp,
Crucian carp (boiled), Yellowtail, Yellowtail (baked), Yellowtail (young, cultured), Gurnard, Hoki, Atka mackerel, Stripedmullet, Willow shiner, Southern black cod, Silver pomfret, Gnomefish, Gnomefish (boiled), Girella, Japanese stingfish,
Hake, Lamprey, Seema (cultured), Pond smelt

Shellfishes

53

Bloody clams, Jackknife clams, Short-necked clams, Abalone, Mussels (Blue mussels), Japanese scallops (cultured), Oysters(cultured), Oysters (cultured, boiled), Turban shell, Turban shell (baked), Freshwater clams, Pen shells (adductor muscle),
Pond snails, Whelks, Japanese abalone, Cockles (foot), Ivory shells, Hen clams, Hard clams, Hard clams (boiled), Hardclams (baked), Common shield-clams, Scallops, Scallops (boiled), Scallops (adductor muscle), Surf clams, Keen’s gaper (siphon), Sea urchin

Cephalopods

54

Neon flying squid, Swordtip squid, Cuttlefish, Japanese common squid, Japanese common squid (boiled), Japanese common
squid (baked), Firefly squids, Firefly squids (boiled), Spear squid, Ocellated octopuses, Common octopus, Common octopus(boiled), Sea cucumber, Sea squirt

55

Northern shrimp, Japanese spiny lobster, Kuruma prawn (cultured), Kuruma prawn (cultured, boiled), Kuruma prawn (cultured, baked), Sakura shrimps (dried, boiled), Chinese prawn, Shiba shrimp, Giant tiger prawn (cultured), Blue crab, Horsehair crab, Horsehair crab (boiled), Tanner crab, Tanner crab (boiled), King crab, King crab (boiled), Antarctic krills, Antarctic krills (boiled), Mantis shrimp (boiled)

56

Horse mackerel (Hirakiboshi: salted and semi-dried split), Horse mackerel (Hirakiboshi, baked), Brownstriped mackerel
scad (Hirakiboshi: salted and semi-dried split), Brownstriped mackerel scad (Kusaya: brien-soaked and dried scad), Ayu
sweetfish (Uruka: salted and fermented viscera), Japanese sand lance (Niboshi: boiled and dried whole), Big-eye sardine(Maruboshi: salted and dried whole), Japanese anchovy (Niboshi: boiled and dried whole), Japanese pilchard (Shioiwashi:
salted whole body), Japanese pilchard (Namaboshi: mild salted and semi-dried whole), Japanese pilchard (Marubosh: salted
and dried whole), Shirasuboshi (boiled and dried whitebait), Shirasuboshi (Chirimen: semi-dried type), Tatamiiwashi (sheetof dried larvae), Japanese anchovy (Mirinboshi: split seasoned with Mirin and dried), Japanese pilchard (Mirinboshi: split
seasoned with Mirin and dried), Filefish (Ajitsuke-hirakiboshi: seasoned and dried fillet), Skipjack (Namari-bushi: boiled
and semi-dried fillet), Katsuo-bushi (boiled, smoke-dried and molded fillet), Skipjack (Kezuri-bushi: shaved Katsuo-bushi),
Skipjack (Kezuri-bushi tsukudani: simmered Katsuo-bushi in soy sause and sugar), Skipjack (Shiokara: salted and fermented
viscera, syutou), Righteye flounders (dried), Blue sprat (seasoned and dried), Caviar (salted product), Gizzard shad (Amazuzuke: marinated in vinegar and sugar), Pink salmon (salted), Chum salmon (Aramaki: mild salted whole body), Chum salmon (Aramaki, baked), Chum salmon (Shiozake), Ikura (salted roe), Sujiko (salted ovary), Mefun (salted and fermented kidney), Sockeye salmon (smoked), Saba-bushi (boiled, smoke-dried and molded fillet), Shiosaba (plain salted fillet), Atlantic
mackerel (Hirakiboshi: Mild salted and semi-dried split), Pacific saury (Hirakiboshi: Mild salted and semi-dried split), Pacific saury (Mirinboshi: seasoned with Mirin and dried fillet), Shishamo smelt (semi-dried), Shishamo smelt (semi-dried,
baked), Atlantic capelin (semi-dried), Atlantic capelin (semi-dried, baked), Tarako (salted roe), Tarako (baked), Karashimentaiko (salted roe with red pepper powder), Pacific cod (salted fillet), Pacific cod (dried split), Denbu (mashed and seasoned meat), Migaki-nishin (dried fillet), Pacific herring (Hirakiboshi: dried split), Pacific herring (smoked), Pacific herring(ovary, dried), Pacific herring (ovary, salted, desalted), Sandfish (Namaboshi: salted and semi-dried whole), Atka mackerel(salted), Atka mackerel (Hirakiboshi: Mild salted and semi-dried split), Karasumi (salted and dried roe), Lamprey (dried),
Abalone (steamed and dried), Abalone (Shiokara: salted and fermented), Scallops (adductor muscle, dried), Sakura shrimps(dried), Sakura shrimps (Niboshi: boiled and dried), Boiled and dried shrimps, Ganzuke (salted and fermented fiddler crabs),
Firefly squids (seasoned and smoked), Surume (dried squid), Saki-ika (baked and slender cut Surume), Spear squid (seasoned
and smoked), Spear squid (Shiokara, Akazukuri: salted and fermented meat and liver), Opossum shrimps (Shiokara: salted
and fermented), Tsubu-uni (salted whole gonads), Neri-uni (salted whole gonad paste), Jellyfish (salted, desalted), Sea cucumber (Konowata: salted and fermented viscera), Sea squirt (Shiokara: salted and fermented viscera)

57

Sardines (canned in brine), Sardines (canned with seasoning), Sardine (canned in tomato sauce), Sardine (canned in oil),
Sardine (canned, Kabayaki: baked and seasoned fillet), Skipjack (canned with seasoning), Skipjack (canned in oil), Pink
salmon (canned in brine), Chum salmon (canned in brine), Mackerels (canned in brine), Mackerels (canned, Miso-ni: cannedwith miso), Mackerels (canned with seasoning), Pacific saury (canned with seasoning), Pacific saury (canned, Kabayaki),Tunas (canned light meat in brine), Tunas (canned white meat in brine), Tunas (canned meat with seasoning), Tunas (canned
light meat in oil), Tunas (canned white meat in oil), Short-necked clams (canned in brine), Short-necked clams (canned withseasoning), Abalone (canned in brine), Apple snails (canned in brine), Oysters (canned in oil, smoked), Topshells (cannedwith seasoning), Scallops (adductor muscle, canned in brine), Ark shells (canned with seasoning), Tanner crab (canned inbrine), King crab (canned in brine), Squid and cuttlefishes (canned with seasoning)

Other fishes
Raw fishes andshellfishes

Fishes andShellfishes

19

Prawns, shrimps
and crabs
10

Seafood (salted,
semi-dried anddried)

Seafood,
processed
products

Foods

20

Seafood (canned)― 60 ―

付録

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

58

Japanese sand lance (Tsukudani: simmered whole in soy sauce and sugar), Japanese sand lance (Ameni: simmered whole inglucose syrup and soy sauce), Japanese anchovy (Tazukuri: dried young anchovy), Japanese sculpin (Tsukudani: simmered
whole in soy sauce and sugar), Skipjack (Kakuni: cut Namari boiled in soy sauce and sugar), Yellowfin goby (Tsukudani:
boiled whole in soy sauce), Yellowfin goby (Kanroni: simmered whole in soy sauce and sugar), Crucian carp (Kanroni: simmered whole in soy sauce, sugar and glucose syrup), Pond smelt (Tsukudani: simmered whole in soy sauce and sugar), Pond
smelt (Ameni: simmered whole in glucose syrup and soy sauce), Short-necked clams (Tsukudani: simmered meat in soy
sauce and sugar), Hard clams (Tsukudani: simmered meat in soy sauce and sugar), Shrimps (Tsukudani: simmered whole insoy sauce and sugar), Firefly squids (Tsukudani: simmered meat in soy sauce and sugar), Kiriika-ameni (boiled slender cut
Srume in glucose syrup and soy sauce), Ika-arare, Opossum shrimps (Tsukudani: simmered whole in soy sauce and sugar)

Seafood( Fish paste
products)

59

Kanifumi-kamaboko (steamed kamaboko given crab flavor), Kobumaki-kamaboko (steamed kamaboko rapped with kombu),
Sumaki-kamaboko (steamed kamaboko covered with straw), Mushi-kamaboko (steamed kamaboko), Yakinuki-kamaboko(baked kamaboko), Yaki-chikuwa (baked tubular kamaboko), Datemaki (rolled up baked kamaboko of surimi and egg),
Tsumire (boiled red meat fish paste), Naruto (boiled stick kamaboko with cross section of red swirl), Hanpen (boiled kamaboko of surimi aand yam paste), Satsuma-age (fried surimi)

Fish hams andSausages

60

Seafood(Tsukudani)

Fishes andShellfishes

10

Seafood,
processed
products

20

Meats

61

Porks

62

<Porks, large type, breeds> Picnic shoulder; Picnic shoulder (without subcutaneous fat); Picnic shoulder (lean); Picnic
shoulder (fat); Boston butt; Boston butt (without subcutaneous fat); Boston butt (lean); Boston butt (fat), Loin; Loin (without
subcutaneous fat, baked); Loin (boiled); Loin (without subcutaneous fat); Loin (lean); Loin (fat); Belly; Inside ham; Insideham (without subcutaneous fat); Inside ham (without subcutaneous fat, baked); Inside ham (without subcutaneous ham,boiled); Inside ham (lean); Inside ham (fat); Outside ham; Outside ham (without subcutaneous fat); Outside ham (lean); Outside ham (fat); Fillet (lean), <Porks, medium type, breeds> Picnic shoulder; Picnic shoulder (without subcutaneous fat); Picnic shoulder (lean); Picnic shoulder (fat); Boston butt; Boston butt (without subcutaneous fat); Boston butt (lean); Boston
butt (fat); Loin; Loin (without subcutaneous fat); Loin (lean); Loin (fat); Belly; Inside ham; Inside ham (without subcutaneous fat); Inside ham (lean); Inside ham (fat); Outside ham; Outside ham (without subcutaneous fat); Outside ham (lean);
Outside ham (fat); Fillet (lean), Ground meat, <Offals> Tongue, Feet (boiled), Cartilage (boiled)Hams andsausages

63<Hams> Bone-in; Boneless; Loin; Shoulder; Pressed; Mixed pressed; Chopped; Uncooked (fresh); Uncooked (ripened),<Bacons> Bacon; Loin; Shoulder, <Sausages> Vienna; Semi-dry; Dry; Frankfurter; Bologna; Lyoner; Liver; Mixed; Freshsausage, <Others> Roast pork

Other animal
meats

64

Wild boar, Inobuta (crossbred pig (domesticated × wild)), Rabbit (meat, lean), Horse (meat), Deer (meat), Mutton (loin),
Mutton (leg), <Lambs> Shoulder; Loin; Leg, Goat (meat, lean)

Chickens

65<Fowl meats> Wing; Breast; Breast (without skin); Thigh; Thigh (without skin); Sasami (deep pectoral muscle), <Broiler
meats> Wing; Breast; Breast (without skin); Thigh; Thigh (baked); Thigh (boiled); Thigh (without skin); Thigh (withoutskin, baked); Thigh (without skin, boiled); Sasami; Sasami (baked); Sasami (boiled), Ground meat, <Offals> Skin (breast);
Skin (thigh); Cartilage bone, <Others> Roast meat (canned with seasoning)

Others66

Aigamo (crossbred duck (domesticated × wild)), Duck (domesticated), Japanese quail, Duck (without skin), Common pheasant (without skin), Turkey (without skin), Sparrow, Pigeon (without skin), Guinea fowl (without skin)

Offals67<Beefs> Heart; Liver; Kidney; Rumen/Unknown offal parts; Reticulum; Omasum; Abomasum; Small intestine; Large intestine; Rectum; Uterus, <Porks> Heart; Liver; Kidney; Stomach (boiled); Small intestine (boiled); Large intestine (boiled);
Uterus; Liver paste; Smoked liver, <Poultries> Heart; Liver; Gissard; Foie gras (boiled)

Whale meat

68

Other meats andprocessed
products

69

21

11

Poultries

OffalsOthers

22

23

24

Eggs

12

Eggs

25

Milks

13

Milk and dairy
products

26

Fish ham, Fish sausage<Beefs, Japanese beef cattle> Chuck; Chuck (without subcutaneous fat); Chuck (lean); Chuck (fat); Chuck loin; Chuck loin(without subcutaneous fat); Chuck loin (lean); Rib loin; Rib loin (without subcutaneous fat); Rib loin (lean); Rib loin (fat);
Sirloin; Sirloin (without subcutaneous fat); Sirloin (lean); Flank or short plate; Inside round; Inside round (without subcutaneous fat); Inside round (lean); Inside round (fat); Outside round; Outside round (without subcutaneous fat); Outside round(lean); Rump; Rump (without subcutaneous fat); Rump (lean); Fillet, <Beefs, dairy fattened steer> Chuck/Unknown part;
Chuck (without subcutaneous fat)/Unknown part (lean); Chuck (lean); Chuck (fat); Chuck loin; Chuck loin (without subcutaneous fat); Chuck loin (lean); Rib loin; Rib loin (baked); Rib loin (boiled); Rib loin (without subcutaneous fat); Rib loin(lean); Rib loin (fat); Sirloin; Sirloin (without subcutaneous fat); Sirloin (lean); Flank or short plate; Inside round; Insideround (without subcutaneous fat); Inside round (without subcutaneous fat, baked), Inside round (without subcutaneous fat,boiled); Inside round (lean); Inside round (fat); Outside round; Outside round (without subcutaneous fat); Outside round(lean); Rump; Rump (without subcutaneous fat); Fillet, <Imported beefs> Chuck; Chuck (without subcutaneous fat); Chuck(lean); Chuck (fat); Chuck loin; Chuck loin (without subcutaneous fat); Chuck loin (lean); Rib loin; Rib loin (without subcutaneous fat); Rib loin (lean); Rib loin (fat); Sirloin; Sirloin (without subcutaneous fat); Sirloin (lean); Flank or short plate;
Inside round; Inside round (without subcutaneous fat); Inside round (lean); Inside round (fat); Outside round; Outside round(without subcutaneous fat); Outside round (lean); Rump; Rump (without subcutaneous fat); Rump (lean); Fillet, < Veals>
Rib loin; Flank or short plate; Inside round, Ground meat, <Offals> Tongue; Sinew; Tail, <Beef products> Roast beef;
Corned beef (canned); Beef (canned with seasoning); Beefjerky; Smoked tongue

Beefs

Animal meats

Foods

Whale (meat), Whale (ventral groove meat), Whale (blubber), Sarashi-kujira (salted, sliced and boiled tail fluke)
Rice hopper (tsukudani: simmered whole without wings and legs in soy sauce and sugar), Bullfrog,
Snapping turtle, Maggot (canned with seasoning)

Eggs

70

Silky fowl’s eggs, Japanese quail’s eggs, Japanese quail’s eggs (boiled and canned in brine), Hen’s eggs, Hen’s eggs (boiled),
Hen’s eggs (poached), Hen’s eggs (boiled and canned in brine), Hen’s eggs (sugared), Hen’s eggs (dried), Hen’s eggs (yolk),
Hen’s eggs (yolk, boiled), Hen’s eggs (yolk, sugared), Hen’s eggs (yolk, dried), Hen’s eggs (white), Hen’s eggs (white,boiled), Hen’s eggs (white, dried), Tamago-dofu (steamed beaten egg with soup stock), Atsuyakitamago (omelet with sugar),
Dashimakitamago (omelet with stock), Pidan

Milk

71

Raw milk (Jersey), Raw milk (Holstein), Ordinary liquid milk, Milk containing recombined milk (high fat), Milk containing
recombined milk (low-fat), Skimmed milk

Cheeses

72<Natural cheeses> Edam, Emmental, Cottage, Camambert, Cream, Gouda, Cheddar, Parmesan, Blue
<Other cheeses> Process cheese, Cheese spread― 61 ―

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion
Fermented milk
and lactic acidbacteria
beverages
Milks

13

Milk and dairy
products

OthersFats and Oils

Confectioneries

14

15

Fats and oils

Confectioneries

Alcoholicbeverages

Beverages

73

28

Other dairy
products

74

Human milk, Goat milk

Others75

Butters76

Salted butter, Unsalted butter, Fermented butter

Margarines

77

Margarine (soft type), Margarine (fat spread)

Vegetable fats
and oils

78

Olive oil, Sesame oil, Rice bran oil, Safflower oil, Soybean oil, Vegetable oil (blend), Corn oil, Rapeseed oil, Sunflower oil,
Cottonseed oil, Peanut oil

Animal fats

79

Beef tallow, Lard

Others80

Palm oil, Palm kernel oil, Coconut oil, Shortening

Traditional
confectioneries

81

Amanatto: glazed beans (Azuki beans), Amanatto (Kidney beans), Amanatto (Green beans), Aniri-namayatsuhashi (Nikkei(Cinnamomum okinawaense) – flavored rice ravioli filled with An (adzuki bean paste)), Imagawayaki (baked sweet doughstuffed with An (adzuki bean paste)), Uiro (steamed rice sweet dough), Uguisu-mochi (Adzuki bean paste-stuffed rice cakecovered with roasted and ground soybean), Kashiwa-mochi (An (Adzuki bean paste)-stuffed steamed rice cake wrapped inwhite oak leaf), Kasutera (sponge cake), Kanoko (Neri-yokan-centered An (adzuki bean paste) coated with glazed adzuki
bean and agar), Karukan (steamed sweet dough made from rice flour and mashed yam), Kibi-dango (sugar coated Gyuhi),
Gyuhi (Kneaded steamed glutionous rice dough with sugar), Kirizansyo (Japanese pepper-seasoned kneaded rice sweet
dough), Kingyokuto (sweat agar jelly), Kintsuba (baked dough-covered An (adzuki bean paste)), Kusa-mochi (mugwort-seasoned rice cake stuffed with An (adzuki bean paste)), Kushi-dango: skewered steamed rice dumpling (Adzuki bean paste),
Kushi-dango (Soy sauce), Geppei (Chinese style baked dough stuffed with An (adzuki bean paste)), Sakura-mochi: An (adzuki bean paste)-stuffed dough in a salted cherry leaf (Kanto style), Sakura-mochi (Kansai-style), Daifuku-mochi (rice cakestuffed with An (adzuki bean paste)), Taruto (An (adzuki bean paste)-centered rolled sponge cake), Chimaki (steamed rice
dough wrapped in green bamboo leaves), Chatsu (baked tea leaf-seasoned sweet dough stuffed with An (adzuki bean paste)),Dorayaki (a pair of baked round sweet dough filled with An (adzuki bean paste)), Nerikiri (molded kneaded gyuhi and An(adzuki bean paste)), Kasutera-manju (sponge cake stuffed with An (adzuki bean paste)), Kuzu-zakura (steamed kudzu
starch dough stuffed with An (adzuki bean paste)), Kuri-manju (baked sweet dough stuffed with An (adzuki bean paste) andchopped glazed chestnuts), To-manju (baked sweet dough stuffed with An (adzuki bean paste)), Mushi-manju (steamed sweet
dough stuffed with An (adzuki bean paste)), Manju (steamed bread, Chinese style, adzuki bean paste), Manju (steamed
bread, Chinese style, meat and vegetable), Monaka (glutinous rice wafer cups stuffed with An (adzuki bean paste)), Yubeshi(steamed sweet rice dough seasoned with soy sauce), Neri-yokan (agar-mixed An (adzuki bean paste) pudding), Mizu-yokan(agar-mixed An (adzuki bean paste) jelly), Mushi-yokan (wheat flour-mixed An (adzuki bean paste)), Amedama (drops), Imokarinto (fried and sugar-coated sweet potato bar), Okoshi (molded roasted rice with syrup), Onoroke-mame (baked rice
dough-coated roasted peanuts), Karinto: fried and sugar-coated dough cake (brown sugar), Karinto (sugar), Gokabo (roasted
glutinous rice stick covered with sweetened roasted soybean flour paste), Tansan-senbei, Kawara-senbei (regular), Makisenbei (rolled), Nanbu-senbei: mixed with seeds or nuts (with sesame seeds), Shiogama (molded-sugar mixed roasted glutinous rice flour with perilla leaf powder), Chinese style cookie, Hina-arare: mixed Arare (roasted rice dough) with glazed adzuki beans and roasted soybeans for Doll’s Festival (Kanto style), Hina-arare (Kansai-style), <Rice crackers> Age-senbei(fried and salted); Amakara-senbei (seasoned with sweetened soy sauce); Arare (glutinous rice cracker); Shio-senbei (seasoned with soy sauce), Eisei-boro (made from starch dough), Soba-boro (made from buckwheat and wheat flour dough),
Matsukaze (baked sweet dough), Mishima-mame (sugar-coated roasted soybeans), Yatsuhashi (baked Nikkei (cinnamomum
okinawaense)-flavored rice sweet dough in Japanese harp shape), Rakugan: molded sugar-mixed grain or bean flour (regular), Mugi-rakugan, Morokoshi-rakugan, Wheat flower snack

Cakes, buns andpastries82

Custard cream puffs (Éclairs), Sponge cake, Short cake, Danish pastry, Doughnut (yeast leavened), Doughnut (cake type),
Pie pastry, Apple pie, Meat pie, Butter cake, Hot cake, Waffle (custard cream), Waffle (jam)Biscuits

83

Wafers, Cracker (oil-sprayed), Cracker (soda), Sablé, Puff pie, Biscuit (hard), Biscuit (soft), Pretzels, Russian cake

Candies

84

Caramel, Tablet candy(fruit juice type), Jelly candy, Jelly beans, China marble, Drops, Butterscotch, Brittles (with roasted
peanuts), Marshmallows

Others85

Custard pudding, <Jellies> Orange; Coffee; Milk; Wine, Bavarian cream, Corn snack, Potato chips (regular), Potato chips(fabricated), Chocolate biscuits, White chocolate, Milk chocolate, Marrons glacés, <Chewing gums> Stick; Sugar-coated;
BubbleSake

86

Sake, Junmai, Honjozo, Ginjo, Junmai-ginjo, Siro-zake (cloudy Mirin containing solid particles of rice and rice koji in suspension)

Beer

87

Beer (pale), Beer (black), Beer (stout), Happoshu (sparkling beverage brewed with less than 25% malt)

Wines, spirits,
and others

88<wine> White; Red; Rose, Shaoxing giu, Shochu (35% alcohol, Ko-rui: distilled through a continuous still), Shochu (25%alcohol, Otsu-rui: distilled through a pot still), Whiskey, Brandy, Vodka, Gin, Rum, Maotai giu, Umeshu (liqueur made fromJapanese apricots), Synthetic sake, Medicinal liqueur, Curacao, Fortified wine, Peppermint, Vermouth (sweet type), Vermouth (dry type)

Teas

89

Gyokuro: high grade tea (tea), Gyokuro (infusion), Maccha: finely ground tea (powder), Sencha: common grade tea (tea),
Sencha (infusion), Kamairi-cha: panfired tea (infusion), Ban-cha: coarse grade tea (infusion), Hoji-cha: roasted tea (infusion), Genmai-cha: mixture of tea and roasted rice (infusion), Oolong tea (infusion), Black tea (tea), Black tea (infusion)

Coffees andcocoas90

Others

91

29

30

16

Other beverages

31

Yogurt (whole milk, unsweetened), Yogurt (skimmed, sweetened), Yogurt (liquid type), Lactic acid bacteria beverage (ordinary milk-solids, nonfat), Lactic acid bacteria beverage (pasteurized after fermentation, used by dilution), Lactic acid bacteria beverage (low milk-solids, nonfat)
Milk beverage (coffee flavored), Milk beverage (fruit favored), Whole milk powder, Skimmed milk powder, Modified milk
powder, Evaporated whole milk, Condensed whole milk (sweetened), Cream (milk fat), Cream (milk and vegetable fats),
Cream (vegetable fat), Whipped cream (milk fat), Whipped cream (milk and vegetable fats), Whipped cream (vegetable fat),
Coffee whitener (liquid, milk fat), Coffee whitener (liquid, milk and vegetable fats), Coffee whitener (liquid, vegetable fat),
Coffee whitener (powder, milk fat), Coffee whitener (powder, vegetable fat), Ice cream (high fat), Ice cream (regular), Ice
milk, Lactic ice (regular), Lactic ice (low fat), Ice cream (soft type), Sherbet, Cheese whey powder

26

27

Foods

Coffee (filter method, infusion), Instant coffee (powder), Coffee drink, Pure cocoa (powder), Milk cocoa (powder)
Ama-zake (sweet beverage made from rice koji), Kobu-cha: kombu powder for drink (powder), Fruit flavored and coloreddrink (not containing fruit juice), Cola drink, Clear soft drink, Mugi-cha: roasted barley (infusion)― 62 ―

付録

LargeMediumSmall
Classifica- No.
No.
No.
Classification
Classification
tion

Seasonings
Seasonings
and spices

32

Sources

92

Worcester sauce (common type), Worcester sauce (semi-thick type),
Worcester sauce (thick type)Shoyu: soy
sauces93

Koikuchi-syoyu (common type), Usukuchi-syoyu (light color type), Tamari-syoyu (full-bodied type),
Saishikomi-syoyu (refermented type), Shiro-syoyu (extra light color type)

Edible salts

94

Syokuen (common salt), Namien (common salt ), Refined salt

Mayonnaise

95

Mayonnaise (whole egg type), Mayonnaise (egg yolk type)

Miso

96

Rice-koji miso (sweet type), Rice-koji miso (light yellow type), Rice-koji miso (dark yellow type), Barley-koji miso, Soybean-koji miso, Rice-koji miso (light yellow type, powder type), Instant miso (paste type)97

Mirin: sweetened shochu by rice koji (Hon-mirin), Mirin (Honnaosi), Doubanjiang, Hot pepper sauce, Cayenne pepper oil,
Grain vinegar, Rice vinegar, Wine vinegar, Cider vinegar, Katsuo-bushi extract, Kombu extract, Katsuo-bushi and kombu
extract, Shiitake extract, Niboshi extract, Chicken bone stock, Soup stock (chicken, pork and vegetable extract), Soup stock(beef and vegetables extract), Consomme (cubes), Seasoning mix (granule), Mentsuyu: seasoned soy sauce for Japanese
noodles (straight), Mentsuyu (triple strength), Oyster sauce extract, Ma Po dow fu sauce, Meat sauce, <Tomato processed
goods> Puree; Paste; Ketchup; Tomato sauce; Chili sauce, Japanese style dressing (oil-free), French dressing, Thousand Island dressing, Curry roux, Hash roux, Sakekasu (Sake less), Mirinfu-chomiryo (sweet cooking seasoning)98

Gelatin, Allspice, Onion powder, Mustard (powder), Mustard (paste), Mustard (prepared, French type), Mustard (grain),
Curry powder, Clove, <Peppers> Black; White; Mixed, Japanese pepper, Cinnamon, Ginger (dried, ground), Ginger (paste),Sage, Thyme, Chili powder, Red pepper, Nutmeg, Garlic powder, Garlic (paste), Basil (ground), Parsley (dried), Paprika,
Wasabi (powder, mixed with mustard powder), Wasabi (paste), Yeast (baker’s yeast, compressed), Yeast (baker’s yeast,
dried), Yeast (baking powder)

17
Other seasonings

Spices and others

33

Foods

Spices and others

Classification of Meals
A. Eating Out
Meals ate at restaurants or delivered meal ate at outside of the home, e.g. workplace.
1

Buckwheat noodles and wheat flour
noodles

2

Sushi

3

Rice bowl dishes

4
5
6
7
8
9

Curried rice
Pasta
Bread
Other Japanese dishes
Other European dishes
Other Chinese dishes

Buckwheat noodles, Udon, Chinese noodles, chow meins, and others
Hand-rolled sushi, chirashi-zushi, sushi rolled in laver, fried-bean curd stuffed withrice, and others
Rice bowl with pork cutlet, Rice bowl with deep-fried prawns, Chinese rice bowl,
Rice bowl with chicken-and-egg, Rice bowl with eel, and others.
Curried rice, Rice omelet, fried rice, and others.
Gratin, lasagna, spaghetti, macaroni, and others.
Toast, sandwich, burger, and others.
Japanese style set menu, Japanese style bento, rice ball, and others.
European style set menu, European style bento, and others.
Chinese style set menu, Chinese style bento, and others.

B. Ready-made Meals
Delivered meals ate at home or ready-made meals ate at home

Categories for eating out (A), and ready-made meals(B)C. Meals Provided at School, Worksite etc.

・School lunch
・Meals provided at day-care center or kindergarten
・Meals provided at worksite
D. Home cooked meals

・Meals cooked and ate at home or bento (bag lunch) prepared at home
E. Others

・Only sweets, chips, fruits, dairy products, or beverages without staple foods
・Supplements only (tablet, drink)
・No meal at all (skipping)― 63 ―

Classification of Blood Pressure Levels
Systolic blood pressure (mmHg)

Diastolic blood pressure (mmHg)

Optimum blood pressure

＜ 120

and

＜ 80

Normal blood pressure

＜ 130

and

＜ 85

High normal blood pressure

130〜139

or

85〜89

Mild hypertension

140〜159

or

90〜99

Moderate hypertension

160〜179or

100〜109

Serious hypertension

≧ 180

or

≧ 110

Systolic hypertension

≧ 140

and

＜ 90

The numerical values in the table are averages of duplicated measurements.
(Source: “Classification of Blood Pressure Levels, 2009” by the Japan Hypertension Society)

Criteria for Obesity
Body mass index (BMI) was calculated as body weight (kg) divided by height (m) squared.
Obesity and underweight are classified as below:

2

BMI(kg/m )Thin (Underweight)

NormalObesity

Less than 18.5

≧18.5 and ＜25.0

25.0 or more

(Source: “Standard Criteria for Assessment of Obesity, 2000” by the Japan Obesity Society)

Assessment of Obesity by School Health Statistical Survey Method
The obesity of individuals aged 6 – 14 years were assessed by the standard weight by height
and age.
Underweight-20% or less
SevereUnderweight
Obesity Level-30% or less

SlightUnderweight

Overweight
Normal

20% or more
SlightOverweight

Moderate
Overweight＞-30% and＞-20% and≧20% and≧30% and

≦-20%

＜20%

＜30%

＜50%

SevereOverweight
50% or more

Degree of Obesity (degree of over/under weight) = (Observed Weight (kg) - Standard Weight byheight (kg)) ÷ Standard Weight by height (kg) × 100
Standard Weight by height (kg) = a × Observed height (cm) - b― 64 ―

付録

Coefficient
Male

Female

Age

A

b

a

B

6

0.461

32.3820.458

32.0797

0.513

38.8780.508

38.3678

0.592

48.8040.561

45.00690.687

61.3900.652

56.992100.752

70.4610.730

68.09111

0.782

75.1060.803

78.84612

0.783

75.6420.796

76.93413

0.815

81.3480.655

54.23414

0.832

83.6950.594

43.264(References)
Japan School Health Society: Jido Seito no Kenko Shindan Manual. (Manual of Health Checkups for School Children), Daiichi
Hoki Shuppan, Tokyo; (2006)

Assessment of Possible Metabolic Syndrome
Fasting blood glucose and triglyceride was not measured in the survey, and were not included inassessment of possible metabolic syndrome in the report. Therefore, possible metabolic syndrome in this report is defined as below.
Those who are highly suspected to have metabolic syndrome (visceral adiposity).
Those who have abdominal circumference of ≥85 cm (male) or ≥90 cm (female) and meet morethan 2 of the following 3 indexes (blood lipid, blood pressure, and blood glucose).
Those who have a possibility to develop metabolic syndrome (visceral adiposity).
Those who have abdominal circumference of ≥85 cm (male) or ≥ 90 cm (female) and 1 of thefollowing 3 indexes (blood lipid, blood pressure, and blood glucose).
* “meet conditions” implies when one meets the following “Level” and/or is taking “Medicines” the following medicines.

Abdominal
Circumference
Index

Abdominal circumference (Circumference of one’s waist) Male: 85cm or more Female 90cm or more

Blood Lipid

Blood Pressure

Blood glucose

Level

・HDL Cholesterol Level
Less than 40mg/dl

・Systolic Blood Pressure: 130mmHg or more・Diastolic blood pressure: 85mmHg or more・Hemoglobin A1c Level:
5.5% or more*

Medication

・Cholesterol-lowering drug
・Anti-hyperlipidemia drug

・Anti-hypertensive drug・Hemoglobin A1c Level: Treatment ofdiabetes mellitus using either insulin
or oral drug

*Hemoglobin A1c value of 5.5% was a standard value with which participants needs medical observation were judged in healthcheckups provided by Health and Medical Service Act for the Aged till 2007.

― 65 ―

Assessment of “Those Who are Highly Suspected to Have Diabetes” and “Those With a Possibility to Have Diabetes.”Those who are highly suspected to have diabetes.
Those who have hemoglobin Alc level of 6.1% or more, or those who answered “to be on medication of diabetes” in a questionnaire.
Those with a possibility to have diabetes.
Those who have hemoglobin Alc level of more than 5.6% but less than 6.1%, and do not meetthe criteria of “those who are highly suspected to have diabetes”.
* The same criteria as the ones in “Actual Situation of Diabetes (1995 and 2002)”.

― 66 ―

付録

Table 2 ◆Occupation Classification
No.
Category
ExamplesPeople engaged in jobs that generate income (wages, salaries, operating profits, and others.), including side jobs and part-time works
Scientific researchers, Engineers and Technicians, Physicians, Dentists, Veterinarians, Pharmacists, Public health nurses, Midwives, Nurses, Medical Technologists,
Dental hygienists, Dietitians, Acupuncturists, Moxibustionists, Judo therapists, Social welfare staff (e.g. nursery staff), Legal workers (e.g. Judges, Prosecutors, Law01
Professional or Technical Workyers), Certified Public Accountants, Certified tax accountants, Teachers, Religious
workers, Writers, Reporters, Editors, Artists, Photographers, Designers, Illustrators,
Cartoonists, Musicians, Stage artists, Other professional and technical workers (e.g.
Private teachers, Professional athletes)
Government officials (ex. Prefectural assembly members, Governors, Mayors), Executives of companies or corporations, Directors of companies or corporations (ex.
02
Management
Factory managers, General managers, Stationmasters, Section chiefs), Other managerial workers
General clerks (ex. Clerks in general affairs departments, Receptionists, Information
clerks, Secretaries), Accounting clerks, Outside clerical workers (e.g. Bill collec03
Clerkstors), Clerical workers in transportation and communication, Other clerical workers(ex. Stenographers, Typists, Key punchers, Operators of electronic machinery)Sales workers of commodities (e.g. Retail dealers, Restaurant managers, Salesper04
Sales
sons, Traveling salespersons, Commodity brokers), Sales related workers (e.g. Realestate agents, Insurance agents, Pawn brokers)
Life-supporting service workers (e.g. Housekeepers, Domestic helpers, Home helpers), Environmental health service workers (e.g. Barbers, Beauticians, Launderers
05
Servicesand dry cleaners), Food service workers, Serving workers, Superintendents of residences and buildings, Other service workers (ex. Travel attendants, Temporary
keepers)
06
Security services
Self-Defense officials, Police officers, Prison guards, Fire fighters, Security guards
Farmers, Sericulturists, Poultry breeders, Apiculturist, Livestock farmers, Garden07
Agriculture
ers, Landscape gardeners
Forest managers, Timber fellers and loggers, Timber collectors and log transporters,
08
Forestry
Charcoal makers and firewood choppers
Fishermen, Seaweed and shell gatherers, Captains, chief engineers and engineers of09
Fisheries
fishing boat, Aquiculture workers
Car drivers, Train drivers, Ship pilots, Aircraft pilots, Workers operating other transportation (e.g. Conductors, Railway transportation-related workers, Deckhands,
10
Transportation/Communications
Ship engineers, Train inspectors), Communication workers (e.g. Radiotelegraphists,
Wiretelegraphists, Telephone operators, Mail and telegram deliverers)
Manufacturers (e.g. Metal material, Chemical products, Ceramic products, Stoneand clay products, Foods, Beverages, Tobaccos, Clothing, Textile, Wood, bamboo,
grass and vine products, Pulp, paper and paper products, Rubber and plastic products, Leather and leather products), Assembling and repairing workers (ex. Generalmachine, Electric machine, Transportation equipment, Measuring and optical instru11
Manufacturement), Metal processing workers, Welders and frame cutter, Spinners, Printing andbook-binding products, Boiler operators, Construction machinery operators, Electric
workers, Mining workers, Construction assistants (Tobishoku), Reinforcing workers, Construction workers, Construction labourers, Carrying labourers, Other labourers (ex. Sweepers, garbage collectors and others)
People not engaged in the above mentioned jobs (01 - 11)
12
Housekeepers/Domestic Helpers
People engaged in daily housekeeping (housewives of ordinary households)
Inoccupation (People who are unemployed due to their old age, illness, disabilities,
13
Othersor other reasons.)
14
Day-care Center ChildrenChildren who go to day-care center on weekdays
15
Kindergarten ChildrenChildren who go to kindergarten on weekdays
16
Other ChildrenChildren who do not go to day-care center or kindergarten
Elementary School Students
Pupils at elementary school (1st - 2nd grade)17
1st – 2nd Grade
Elementary School Students
Pupils at elementary school (3rd – 4th grade)18
3rd – 4th Grade
Elementary School Students
Pupils at elementary school (5th – 6th grade)19
5th – 6th Grade20
Junior High School Students
Pupils at junior high school (1st – 3rd grade)
21
Other Students
Students at high school, college, graduate school, vocational school, and others.

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