Yes, selling homemade food in Japan is legally permissible under strict conditions. The Food Sanitation Act and local ordinances govern cottage food operations, with municipalities like Tokyo and Osaka enforcing additional hygiene standards. A 2026 amendment to the Food Safety Basic Act tightens oversight for low-risk foods, requiring self-declaration of compliance with sanitation protocols.
Key Regulations for Selling Homemade Food in Japan
- Sanitation Standards: Home-based sellers must adhere to the Food Sanitation Act (食品衛生法), ensuring no cross-contamination with household items. Shared kitchen spaces are prohibited unless segregated under local approval.
- Local Approvals: Prefectural governments (e.g., Tokyo Metropolitan Government’s Food Hygiene Inspection Center) mandate registration for “specified food businesses” (特定食品営業). Osaka’s 2025 guidelines require additional microbial testing for perishable items.
- Labeling Requirements: All packaged goods must display ingredients, allergens, and the seller’s name/address per JAS Law (Japanese Agricultural Standards). Mislabeling risks fines under the Consumer Contract Act.
No sales of high-risk foods (e.g., meat, dairy, or low-acid canned goods) are permitted without a commercial kitchen license. The Ministry of Health, Labour and Welfare (MHLW) enforces penalties up to ¥3 million for violations. Online platforms (e.g., Mercari, Rakuten) now require sellers to upload hygiene certificates post-2026.