The Japan shrimp market is poised to exhibit USD 5.4 billion in 2025. The industry is slated to depict 7.3% CAGR from 2025 to 2035, witnessing USD 10.6 billion by 2035. The industry is witnessing tremendous growth as a result of a mix of shifting consumer trends, rising demand for seafood, and advancements in the seafood sector.
Among the key drivers of this growth is the growing popularity of the product as a high-protein, low-fat food item among health-conscious consumers. With greater awareness of the nutritional value of seafood, including its high omega-3 content, the product has become increasingly popular in Japan, particularly among young people and those who want to be healthier.
Japan also boasts a rich culinary history that relies heavily on seafood as a major component of its cuisine. The product, being an all-purpose ingredient, is utilized in a multitude of traditional and contemporary Japanese cuisine, including sushi, tempura, and sashimi.
This has created a steady demand for the product, both locally and for export. In addition, the growing popularity of Japanese food globally has further fueled the consumption of the product, as foreign markets are keen to sample authentic Japanese fare.
Another contributing factor to this is the growth of Japan's foodservice industry, including sushi chains, seafood restaurants, and frozen foods, which demands a constant supply of the product in order to service their customers.
All these are demanding a very large industry for fresh and processed product. An increased trend for convenience foods and prepared meals has also been placing pressure on shrimp-based products in Japan.
In addition, developments in farming and aquaculture practices have been vital to the ability of Japan to keep up with the increasing demand for the product. With more efficient farming, the sustainability of the product farming has been enhanced to make it cost-saving as well as environmentally sustainable.
As the industry continues to innovate and respond to the whims of the industry, it is certain that its performance in Japan will remain impressive in the years to come.
| Metrics | Values |
|---|---|
| Industry Size (2025E) | USD 5.4 billion |
| Industry Value (2035F) | USD 10.6 billion |
| CAGR (2025 to 2035) | 7.3% |
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The industry among various end-use segments is impacted by numerous trends on account of evolving consumer behavior, technological innovations, and lifestyle shifts. In the retail sector, among the most compelling trends observed is the increasing need for convenience.
Customers are increasingly looking for ready-to-consume or convenience-to-prepare products such as frozen, pre-cooked, or marinated. Increased health-conscious consumption has also led to the increase in the demand for the product since it is a lean and high-protein food.
The product is increasingly preferred to be sustainably sourced, with environmentally friendly consumers choosing products bearing certifications like Aquaculture Stewardship Council (ASC) or Marine Stewardship Council (MSC). Retail demand for the product is also sustained by innovations in packaging aimed at sustainability, as well as appealing packaging to attract an increasingly environmentally conscious consumer base.
The product continues to be a standard in the foodservice sector due to its versatility in use in different cuisines, particularly in sushi bars, restaurants, and hotels. A main trend here is the higher demand for high-end and superior-quality product varieties, e.g., wild-harvest or sustainably farmed shrimp, because foodservice companies are interested in appealing to connoisseur consumers who demand quality dining.
Additionally, with the rise of the plant-based and alternative proteins trend, the trend toward developing plant-based substitutes for product emerged to tap the vegan and vegetarian markets. Another strong trend is the need for creative product offerings, in line with consumers' increasing focus on sustainability and healthful eating.
With the foodservice industry trending toward serving traceable and eco-friendly product, there's a clear uptick in collaborations between restaurants and sustainable-minded product suppliers.
Sustainability is a top consideration in all end-use segments. Businesses and consumers increasingly value product that is ethically produced, causing demand for certified products to increase. While price sensitivity continues to be relevant, particularly within the retail segment, willingness to pay a premium for high-quality, sustainably produced product is on the upswing. Freshness and quality are key drivers in both foodservice and retail segments.
Foodservice operations require high-quality product to provide the optimal taste and texture for their menu items, while retail customers want products that will hold their quality when frozen or thawed. Convenience is also a significant consideration, with consumers wanting easy-to-prepare or ready-to-consume product. Lastly, traceability is gaining prominence, as consumers desire to know that the product they buy is responsibly produced, safe, and of quality.
The sector underwent dramatic changes from 2020 to 2024, triggered by several worldwide factors such as the COVID-19 pandemic, shifting consumer attitudes, and technological advancements. Among the most direct effects of the pandemic was the disruption of supply chains, especially in product processing and farming.
The shutting down of borders, labor movement restrictions, and reduced transport created shortages in product supply, impacting the price and availability of product across the globe. This disruption, nonetheless, resulted in a rapid transition towards local sourcing and shorter supply chains, with most nations concentrating on enhancing local production and aquaculture practices.
The pandemic also shifted the consumer buying patterns, and hence, there was a sudden hike in demand for frozen and processed products. Since consumers stayed at home for more time and cooked more frequently, frozen product emerged as a convenient choice with its longer life and simplicity in preparation.
With the growth in e-commerce, online sales of seafood, including product, were also increased during this time, and meal kit subscriptions started adding shrimp-based recipes. This trend towards home cooking and convenience foods is likely to continue influencing the industry over the next few years.
Traceability and sustainability were top priorities during this time. Buyers became increasingly conscious and asked for sustainably produced and ethically sourced product. As a result, certifications like the Aquaculture Stewardship Council (ASC) and Marine Stewardship Council (MSC) increased, with most product producers endeavoring to comply with these standards.
Further, the business also witnessed advancements in the technology of product cultivation with increased concern over minimizing aquaculture's effects on the environment, such as measures for the reduction of water usage and wastage.
Ahead to 2025 to 2035, some major trends are anticipated to dominate the sector as it develops further. Increased demand for sustainability will continue to be among the most influential driving forces. As the concerns related to climate change grow, customers and companies alike will require greener methods of producing product.
Shrimp farming will increasingly move towards closed-loop systems, where the whole aquaculture process is more contained, reducing waste and ensuring that the environmental footprint is minimized. Carbon-neutral or even carbon-negative farming methods may become a priority, with a focus on renewable energy and waste recycling systems incorporated into shrimp farms.
Another major trend will be improvements in shrimp breeding and genetics. By 2025, the sector will witness the creation of more disease-resistant and resilient product strains, courtesy of the application of sophisticated breeding technologies. These products will be resistant to harsh farming conditions, lessening the risk of disease outbreaks and enhancing productivity.
Comparative Industry Shift Analysis (2020 to 2024 vs. 2025 to 2035)
| 2020 to 2024 | 2025 to 2035 |
|---|---|
| The pandemic brought enormous disruptions to the worldwide product supply chain, affecting production, distribution, and prices. Product farming experienced shortages of labor and logistics, causing a short-term decline in availability and price volatilities. | Due to increasing global demand, new product farming regions will open up in regions such as Africa and Latin America. This will assist in the reduction of supply chain risks and less reliance on established farming centers, with local production levels boosted. |
| With restaurant closures and lockdowns, consumers shifted to frozen and ready-to-consume products. The rise in home cooking boosted e-commerce and online grocery shopping, making frozen product more convenient. | Precision aquaculture with AI, IoT, and machine learning will be the hallmark of product farming by 2025 to 2035. Real-time information will maximize farming conditions, enhance product health monitoring, and boost farm productivity while minimizing environmental footprint. |
| Increased consumer concern for the environment boosted demand for eco-friendly product sourcing. ASC and MSC certifications grew increasingly relevant for consumers and businesses, promoting ethical sourcing. | The sector will continue to emphasize carbon-neutral or even carbon-negative approaches to farming, leveraging renewable energy, recycling waste, and low-environmental-impact feed solutions. Closed-loop aquaculture systems will reduce waste and environmental footprints. |
| Demand for easy-to-cook and healthy products was on the rise. With increased home cooking, ready-to-cook frozen product was a favorite, while meal kit subscriptions with product also gained popularity. | Consumers will look for healthy, protein-rich food, which will keep shrimp-based functional foods growing. |
The Japan shrimp market is facing several risks that could impact its future growth and stability. These risks stem from economic, environmental, regulatory, and consumer behavior factors. Understanding these risks and adopting effective strategies to mitigate them is crucial for the stakeholders in the industry, including producers, importers, and retailers.
Economic and market risks are significant for Japan’s market. Recessions or economic downturns can lower spending by consumers on non-essential or luxury products such as shrimp. In times of economic adversity, consumers might be inclined to buy staple foods over premium seafood products. Besides, supply and demand changes in the global industry and changes in exchange rates also threaten prices of product.
Japan sources a high percentage of its products, so any increases in price from principal product-exporting nations would make it more expensive for consumers and businesses. Additionally, risks related to trade, such as tariffs or trade barriers imposed on primary product-producing nations, may lead to supply shortages or price spikes, which will destabilize the industry.
Environmental risks pose another threat to the Japan shrimp market. Climate change poses a significant threat, as higher ocean temperatures and increased incidence of extreme weather events could have adverse impacts on product farming.
These climatic shifts could result in lower product production or affect the quality of product, hence raising the cost of production and volatility of supplies. Habitat destruction, including mangrove destruction, and overfishing of wild product populations can further interfere with global product supply, impacting Japanese imports.
Besides, product farming is susceptible to disease, including white spot syndrome, which can wipe out product stocks. Outbreaks of disease in farming areas could lead to a significant decline in supply, further increasing industry volatility.
Organic product has gained popularity in Japan as more people seek healthier and sustainable sources of food. Consumers in Japan are increasingly aware of the environmental concerns and health hazards that come with traditionally farmed seafood.
A second reason organic product is predominantly consumed in Japan is growing environmental sustainability awareness. Japan has high environmental standards, and consumers increasingly demand products that are sustainably produced.
Organic product farming methods, where sustaining healthy ecosystems is more important than minimizing the environmental impact of farming activities, resonate well with environmentally aware Japanese consumers.
By opting for organic product, they are favoring farming methods that do not involve destroying natural habitats and lowering pollution associated with conventional methods of farming product. They serve not only to conserve marine biodiversity but also foster long-term industry sustainability.
Product in Japan is eaten in different forms with distinct choices of types based on the cuisine, occasion, and individual taste. Fresh product is the most commonly eaten form of product in Japan. It is greatly prized for its texture, taste, and versatility in Japanese foods. It is served fresh in sushi, sashimi, tempura, and several other traditional foods.
The natural sweetness and firmness of fresh product are best suited for raw consumption, especially in sushi and sashimi, where it is valued for its subtle flavor and fresh, untainted taste. Fresh product is strongly preferred in Japan's food culture, where the quality of the ingredients and the method of preparation are greatly valued.
Frozen product also has an important position in Japan's industry, particularly for home cooking or foodservice usage. Although fresh product is used most for special dishes and raw consumption, frozen product is frequently utilized in common meals, including processed foods or cooked dishes, like shrimp tempura, shrimp croquettes, or for hot pots.
Frozen product is convenient, economical, and available round the year in large quantities, which is a household and restaurant staple in Japan. It finds its way into mass-produced foods, including ready meals and packaged foods, where priority is given to convenience and consistency.
Japan's industry is very competitive, featuring not only big multinational firms but also niche players competing for industry share. Maruha Nichiro Corporation and Nippon Suisan Kaisha are among the major industry leaders who control the industry via their wide product ranges, well-established distribution channels, and strong brand image.
They supply a range of products, including fresh and frozen products as well as value-added products, to meet various consumer demands. In contrast, small, specialized firms like Jintatsu Foodstuff Co., Ltd. and Falcon Marine Exports concentrate on particular niches of the industry, i.e., environmentally friendly product farm practices, high-end quality products, and responding to growing demand for eco-friendly products.
This hybrid landscape of large-scale industry giants and specialized firms results in a competitive industry scenario where businesses are encouraged by product innovation, sustainability, and customer-oriented strategies.
Industry Share Analysis by Company
| Company Name | Estimated Industry Share (%) |
|---|---|
| Maruha Nichiro Corporation | 10-12% |
| Nippon Suisan Kaisha | 8-10% |
| Jintatsu Foodstuff Co., Ltd | 4-6% |
| TOYO REIZO Co., Ltd | 3-5% |
| Aqua Star Corp. | 6-8% |
| Avanti Feeds Ltd. | 2-4% |
| Devi Fisheries Limited | 2-3% |
| Falcon Marine Exports | 3-5% |
| BMR Groups | 1-3% |
| Clearwater Seafoods Inc. | 5-7% |
| High Liner Foods Inc. | 4-6% |
| Company Name | Key Offerings/Activities |
|---|---|
| Maruha Nichiro Corporation | Provides diverse seafood products, such as shrimp, emphasizing high-quality and sustainable seafood, fresh or frozen. |
| Nippon Suisan Kaisha | The largest Japanese seafood company offering diversified products, such as frozen and ready-to-eat items, putting heavy emphasis on traceability and sustainability. |
| Jintatsu Foodstuff Co., Ltd | Specializes in frozen product, serving both the retail and foodservice markets, with emphasis on quality control and customer satisfaction. |
| TOYO REIZO Co., Ltd | One of the major suppliers of frozen product to Japan's seafood industry, recognized for its quality products and innovation in seafood processing. |
| Aqua Star Corp. | Offers a broad variety of frozen product, especially in bulk supply for foodservice and retail. Emphasizes sustainable sourcing and innovative processing. |
| Avanti Feeds Ltd. | Mainly engaged in the shrimp feed industry, providing sustainable and quality feed for shrimp farming, which adds to the overall industry in Japan. |
| Devi Fisheries Limited | Famous for its farmed products, Devi Fisheries is concerned with the sustainability of shrimp aquaculture and the quality of its product, both frozen and processed. |
| Falcon Marine Exports | Top exporter of high-quality products, with a range of frozen products adapted for the Japanese industry and strong commitment to sustainability and responsible sourcing. |
| BMR Groups | Deals in high-quality frozen product, with a range of products adapted for Japanese restaurants and consumers. Is concerned with quality and traceability. |
| Clearwater Seafoods Inc. | A major operator in the frozen shrimp industry, Clearwater engages in sustainability and responsible sourcing initiatives, offering high-quality products to the Japanese consumer. |
| High Liner Foods Inc. | Supplies frozen seafood products and shrimp to the Japanese industry, with a focus on providing high-quality, ready-to-cook products for the retail and foodservice markets. |
Maruha Nichiro Corporation is a major player in Japan’s industry, with a strong focus on sustainable sourcing and high-quality seafood products. As one of the largest seafood companies in Japan, Maruha Nichiro offers a diverse range of products, including fresh, frozen, and value-added options. The company’s commitment to sustainability and innovation in seafood processing has positioned it as a leader in the industry.
Nippon Suisan Kaisha, another major player within the Japanese shrimp sector, is recognized for its full product range that covers not only shrimp but other seafood offerings. The business specializes in offering high-quality, sustainable-sourced products and boasts a high degree of traceability, which is becoming ever more significant to Japanese buyers. Its commitment to quality and sustainability means that it remains a highly reliable supplier to retail and foodservice markets.
Jintatsu Foodstuff Co., Ltd is a key player in providing frozen product to Japan's retail and foodservice markets. It has a reputation for high-quality assurance and customer satisfaction. Being able to provide frozen product for both markets with different types of frozen product places it as a significant contributor to Japan's industry.
TOYO REIZO Co., Ltd is known for its frozen products and advanced processing methods. With a dominant position in Japan's seafood industry, TOYO REIZO focuses on the quality and consistency of its products, especially for the foodservice industry. The company's commitment to upholding high-quality standards guarantees its sustained competitiveness in the industry.
Aqua Star Corp. concentrates on supplying bulk frozen product to the Japanese foodservice market. Aqua Star specializes in supplying products that are certified as meeting top environmental and quality standards. By concentrating on innovation in sourcing and processing, the company is an assured supplier for large buyers.
Avanti Feeds Ltd. is a critical link in the supply chain of product through the supply of premium product feed to shrimp farmers. Focusing on sustainability and aquaculture practice improvement, Avanti Feads is promoting the development of the sector in Japan. The company's efforts toward enhancing the health and quality of farmed shrimp are instrumental in the overall industry.
Devi Fisheries Limited is renowned for its dedication to sustainable shrimp aquaculture practices. The farmed products of the company are highly rated in terms of quality, and it supplies both domestic and overseas markets. Devi Fisheries' emphasis on sustainable aquaculture practices is consistent with Japan's growing demand for ethically produced seafood.
Falcon Marine Exports is a major player in the Japanese industry, providing a range of frozen products. The company is renowned for its commitment to sustainability and responsible sourcing, which resonates with environmentally aware consumers in Japan. Falcon Marine's quality products and ethical sourcing have earned it a reputation as a reliable supplier in the Japanese industry.
BMR Groups sells top-quality frozen product that fits Japanese consumers' taste preferences. Quality control and traceability focus from the company has earned it a solid name within Japan's high-competitor industry. BMR's emphasis on servicing the specialized demands of retail and foodservice ensures that it continues to command strong industry leadership.
Clearwater Seafoods Inc. is notable for its dedication to sustainability and responsible product sourcing. Being one of the major suppliers of frozen product to Japan, Clearwater maintains its highest quality and environmental standards in its products.
The company's emphasis on offering high-quality products makes it ready to continue growing in the industry in Japan. High Liner Foods Inc. is a significant player as a frozen products supplier in Japan, targeting the retail as well as the foodservice segments.
The commitment of the company to high-quality, ready-to-cook products ensures it satisfies Japanese customers who are highly interested in convenience without sacrificing the quality.
The industry is expected to reach USD 5.4 billion in 2025.
The industry is projected to witness USD 10.6 billion by 2035.
The industry is set to record a CAGR of 7.3% during the forecast period.
Organic product is widely preferred.
Leading companies include Maruha Nichiro Corporation, Nippon Suisan Kaisha, Jintatsu Foodstuff Co., Ltd, TOYO REIZO Co., Ltd, Aqua Star Corp., Avanti Feeds Ltd., Devi Fisheries Limited, Falcon Marine Exports, BMR Groups, Clearwater Seafoods Inc., and High Liner Foods Inc.
In terms of species, the industry is divided into gulf shrimps, farmed white leg shrimps, banded coral shrimps, royal red shrimp, giant tiger shrimps, blue shrimps, and ocean shrimps.
By source, the industry is divided into organic and conventional.
In terms of source, the industry is classified into canned, breaded, peeled, cooked & peeled, shell-on, and frozen.
With respect to sales channel, the industry is divided into direct and indirect.
In terms of application, the industry is classified into food, pharmaceutical, cosmetics, industrial, and biotechnology.
the industry is divided into Kanto, Chubu, Kinki, Kyushu & Okinawa, Tohoku, and the rest of Japan.
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Japan Shrimp Market
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