Stir-fry sauce for twice-cooked pork (hoikoro): every ingredient on the label
味の素 「Cook Do®」回鍋肉用 90g
A Chinese-style ready-mixed seasoning for hoikoro (twice-cooked pork with cabbage), flavored with stir-fried miso and douchi (fermented black soybeans). It has 22 ingredients, of which 4 are additives: “調味料（アミノ酸）” (seasoning, amino acids), “糊料（キサンタン）” (thickener, xanthan), “酸味料” (acidulant) and “カラメル色素” (caramel color).
Checking the ingredient list against the additives you flagged.
Choose additives to flag →Labeling as shown by the maker
This label was copied from the maker's official product page (checked 2026-10-02). Package labels can change, so please check the actual label when you buy.
| 名称Name | 中華合わせ調味料 |
|---|---|
| 原材料名Ingredients | 、、、、、、、、、、、、、、、、、／、、、、（一部に小麦・大豆・りんご・ごまを含む） |
| 内容量Net contents | 90g |
| 賞味期限Best before | 枠外に記載 |
| 保存方法Storage | |
| 製造者Manufacturer | 味の素株式会社 製造工場：味の素グループの国内工場（神奈川県・静岡県）または味の素（株）の国内協力工場（三重県） |
Allergens: contains wheat, soybean, apple and sesame
| Energy エネルギー | 62kcal |
| Protein たんぱく質 | 1.2g |
| Fat 脂質 | 4.2g |
| Carbohydrate 炭水化物 | 4.9g |
| Salt equivalent 食塩相当量 | 1.1g |
| Phosphorus リン | 20.4mg |
| Potassium カリウム | 67.3mg |
| Iodine ヨウ素 | 0μg |
Copied from the official site as of the date checked. The label is shown in Japanese as printed; tap an ingredient to see its English name and role. The links in the table below lead to our Ingredients A–Z and food additive database. The official page's “主な原料の産地” (origin of main ingredients) lists soybean oil (made in Japan), “豆チ” (made in Thailand, made in Japan, etc.), chili bean paste (made in Thailand, etc.) and sweet bean sauce (made in Thailand, etc.). The ingredient list writes “豆鼓”, while the origin field writes “豆チ”. Sesame, an allergen, does not appear by name in the ingredient list, so the label does not show which ingredient contains it. For storage, the Q&A on the product page says unopened packs can be kept at room temperature. It is a use-it-all product, so it advises against storing it after opening; if some is left, move it to an airtight container, refrigerate it and use it within one full day of opening. “回鍋肉用 2人前” (for 2 servings, 50 g) on the same page has the same ingredients, but the order of dried mashed potato and sweet bean sauce is swapped. The official page says “商品の改訂等により、商品パッケージの記載内容が異なる場合があります” (the package may differ from this page because of product revisions).
Ingredients, one by one
| On the label | Type | Role | Notes |
|---|---|---|---|
| 大豆油（国内製造）soybean oil | Ingredient | Cooking oil and richness | Ingredients are listed in order of weight, so soybean oil is the largest. Fat is 4.2 g per serving (26 g). “国内製造” (made in Japan) refers to where the oil was made, not where the soybeans were grown. |
| しょうゆsoy sauce | Ingredient | Saltiness and umami | A seasoning made from soybeans and wheat. It is one source of the wheat and soybean in the allergen labeling. |
| 砂糖sugar | Ingredient | Sweetness | — |
| にんにくgarlic | Ingredient | Aroma | — |
| りんごジュースapple juice | Ingredient | Sweetness and fruit flavor | The “りんご” (apple) in the allergen labeling appears to refer to this. Apple is an item for which labeling is recommended (it is among the items equivalent to the specified allergens). |
| 豆鼓douchi (fermented black soybeans) | Ingredient | Fermented umami and richness | A Chinese seasoning made by salting and fermenting black soybeans. The official page's “主な原料の産地” (origin of main ingredients) lists it as “豆チ” (made in Thailand, made in Japan, etc.). |
| 豆みそbean miso | Ingredient | Miso flavor and umami | A miso made from soybeans and salt (made with bean koji, without rice or barley). |
| 甜麺醤（タイ製造等）sweet bean sauce (tianmianjiang) | Ingredient | Sweet miso-like flavor | A sweet Chinese miso-like paste made by fermenting wheat flour and other ingredients with koji. The origin comes from the official page's “主な原料の産地” and means the country where it was made. |
| 乾燥マッシュポテトdried mashed potato | Ingredient | Thickness and cohesion | Potatoes that were mashed and dried. It is treated as a food, so it does not go in the additives column. |
| 豆板醤（タイ製造等）chili bean paste (doubanjiang) | Ingredient | Heat and fermented flavor | A spicy Chinese miso-like paste made by fermenting broad beans, chili peppers and so on. The origin comes from the official page's “主な原料の産地”. |
| 発酵調味料fermented seasoning | Ingredient | Umami and flavor | A seasoning made by fermenting ingredients such as rice. The official page does not say what it is made from. |
| でん粉starch | Ingredient | Thickening | Starch itself is treated as a food. It is labeled separately from modified starch (加工デンプン), which is an additive. |
| 辣醤chili sauce (lajiang) | Ingredient | Heat | “辣” means spicy. This is a spicy seasoning (醤, jiang, a paste or sauce) made with chili peppers. The official page does not give its recipe. |
| 老酒調製品laojiu preparation (Chinese rice wine seasoning) | Ingredient | Aroma and richness | A seasoning made by adding other ingredients to “老酒” (laojiu), a Chinese brewed liquor. The official page does not give its recipe. |
| 食塩salt | Ingredient | Saltiness | Salt equivalent is 1.1 g per serving (26 g), including the salt from the soy sauce and miso. |
| たん白加水分解物hydrolyzed protein | Ingredient | Umami | Protein from soybeans, wheat and so on that has been broken down into amino acids. It is treated as a food, not an additive. The official page does not say which protein it is. |
| しょうがginger | Ingredient | Aroma | — |
| ひまわり油sunflower oil | Ingredient | Oil | Oil pressed from sunflower seeds. |
| 調味料（アミノ酸）seasoning (amino acids) | Food additive | Umami | An additive that adds umami, such as monosodium glutamate. Under the rules, umami additives may be written under the group name “調味料” (seasoning). “（アミノ酸）” without “等” (etc.) is how it is written when only the amino acid group is used. |
| 糊料（キサンタン）thickener (xanthan) | Food additive | Thickening | A thickening polysaccharide made by microbial fermentation, used to thicken the sauce. Under the rules, an additive used for thickening is written with its purpose name (糊料, 増粘剤 and so on) added to the substance name. “キサンタン” is the short name for xanthan gum. |
| 酸味料acidulant | Food additive | Sourness and taste adjustment | An additive that adds sourness or adjusts taste. “酸味料” may be written as a group name, so the label does not show what is used, such as citric acid or lactic acid. |
| カラメル色素caramel color | Food additive | Color | A brown coloring made by heating sugars. Coloring additives are written with their purpose name, but ones whose name includes the character “色” (color) do not need it. |
Similar products with fewer food additives
Products on the same shelf that we have read, with fewer food additives than this one (4). Shown as a difference in labeling, not a judgment.
Good points and concerns
+Good points
- 22 ingredients, with 4 additives (“調味料（アミノ酸）”, “糊料（キサンタン）”, “酸味料” and “カラメル色素”; the seasoning and acidulant are shown under group names)
- The manufacturing countries of the main ingredients are shown officially (soybean oil made in Japan; douchi, chili bean paste and sweet bean sauce made in Thailand, etc.)
- The nutrition facts per serving (26 g) are published officially, down to phosphorus, potassium and iodine
−Concerns
- The largest ingredient is soybean oil. One serving (26 g) has 4.2 g of fat and 1.1 g of salt equivalent
- The acidulant is a group name, so the label does not show the substance
- The official page does not say what the fermented seasoning, chili sauce and laojiu preparation contain. The label also does not show which ingredient the allergen sesame comes from
Related articles
Sources
- Cook Do® for hoikoro (twice-cooked pork) | Products | Ajinomoto Co., Inc.
- “Tips on food additive labeling” for understanding food labels correctly | Consumer Affairs Agency
- Labeling on the maker's official site (checked 2026-10-02)
This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
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