Geographical Indication (GI): Japanese Products

November 20, 2023

What is a GI product?

A Geographical Indication (GI) product is a type of intellectual property that signifies a product's specific geographical origin and its association with certain qualities, characteristics, or reputation derived from that location. It serves as a certification or indication that a product has distinct attributes or qualities due to its origin in a particular geographical area.

The purpose is to protect the reputation and distinctiveness of products associated with specific regions, preventing unauthorised use of their names and safeguarding consumers from misleading information. This protection ensures that consumers can trust the quality, authenticity, and unique characteristics of a product originating from a particular region!

Examples of Geographical Indication products include Champagne from the Champagne region of France, Parmigiano-Reggiano cheese from Italy, Scotch whisky from Scotland, and Darjeeling tea from India.

UK vs Japan

Japan: Japan has a rich cultural and culinary heritage, and it has a wide range of GI products recognised both domestically and internationally. 120 GI products in total.

UK: The United Kingdom also has a diverse range of GI products that represent its regional specialties and traditional products. 94 GI products in total registered, according to GOV.UK.

Top 10 Products - 

 Japan  UK 
Kobe Beef
Scotch Whisky
Kyoto Matcha (Green Tea)
Stilton Cheese
Hokkaido Melons
Cornish Pasty
Yamagata Cherries
Melton Mowbray Pork Pie
Yubari King Melon
Jersey Royal Potatoes
Nagano Apples
Orkney Scottish Island Cheddar
Aomori Garlic
Cumberland Sausage
Echizen Washi (Traditional Paper)
Welsh Lamb
Seto Sometsuke (Japanese Porcelain)
West Country Farmhouse Cheddar
Nishio Matcha (Green Tea)
Cornish Clotted Cream

 Did you know? 

Kobe Beef's Unique Treatment: Kobe beef is known for its exceptional quality, and the cattle are given special treatment. They are often fed a specific diet that includes beer and receive massages to enhance meat tenderness!

GI Product at SushiSushi: Hatcho Miso

Maruya Hatcho Miso - As used by our michelin starred customers.

"Hatcho Miso (also written Hatchō Miso) is a miso produced in Aichi Prefecture. It is distinguished from other varieties of miso by its deep red-brown colour and unique flavour, which is characterised by moderate acidity, strong umami, and bitterness and astringency.

Compared to other miso-producing areas, which use rice (or wheat) in addition to soybeans and salt as their main ingredients, Hatcho Miso is produced solely from soybeans and salt.

The characteristics of Hatcho Miso, namely its deep colour and moderate acidity, along with strong umami, bitterness and astringency--characteristics not found in miso produced elsewhere--emerged through the efforts of local craftsmen to adapt to the environmental conditions of Aichi Prefecture, which has humid summers that hasten the decomposition of soy beans during the miso aging process." - Japan Geographical Indicator Official Website 

Also in Masterclass

Chef Focus: Dan Ashmore, ASKR
Chef Focus: Dan Ashmore, ASKR

February 27, 2024 0 Comments

Dan Ashmore has been on our radar for some time as Dean Banks Group Executive Chef, overseeing all of Dean's venues. He's now ready to open a place of his own at Chef Patron at ASKR, and he sat down with us to tell us all about it...

View full article →

Chef Focus: James Nicklin, Winteringham Fields
Chef Focus: James Nicklin, Winteringham Fields

February 26, 2024 0 Comments

We sat down with James Nicklin, the new Head Chef at the iconic Winteringham Fields, to find out about his culinary journey and to talk all things Japan!

View full article →

Exploring Koji: A Journey into Culinary Alchemy
Exploring Koji: A Journey into Culinary Alchemy

February 23, 2024 0 Comments

Embark on a journey into the heart of Japanese culinary tradition as we delve into the subtle art of koji. For centuries, this unique mold, born from the fermentation of rice or soybeans, has been quietly transforming simple ingredients into culinary treasures.

View full article →