Traditional · Fermented foods
Shio Koji Extract
塩麹エキス (Shio-kōji ekisu)
Also known as: Salted Koji Ferment Extract
4Japanese suppliers ready to quoteView on the Sourcing platformAt a glance
| Category | Traditional |
|---|---|
| INCI name | Rice Ferment (preparation-specific)↗ |
| Japanese labeling name | コメ発酵エキス (preparation-specific) |
| Common Japanese notations | 塩麹エキス, シオコウジエキス |
| Origin | Fermented (rice koji combined with salt and water) |
| Typical functions | Food seasoning (primary), Cosmetic specialty use |
| Regulatory status in Japan | Food use under the Food Sanitation Act. Cosmetic specialty extracts are handled under the JSCI dictionary as preparation-specific fermentation entries. |
Shio koji — rice koji combined with salt and water, aged for about a week — experienced a significant culinary revival in Japan in the 2010s. It is used as a seasoning, marinade, and tenderizer. Cosmetic applications are relatively niche but growing within fermentation-themed product lines.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Culinary seasoning and meat marinades
- Pickling brines for vegetables
- Fermentation-positioned cosmetic specialty lines
- Body cleansers and exfoliating products
- Sauce and dressing manufacturing
Ingredient profile
Shio koji is produced by combining rice koji (Aspergillus oryzae-inoculated rice), salt, and water, then aging at room temperature for about seven days. The resulting paste-like seasoning is rich in glutamic acid and enzymes from koji.
Cosmetic-grade shio koji extract is supplied under preparation-specific specifications.
Place in the Koji family. Shio koji is a koji-derived liquid preparation. The four-tier structure of Japanese koji ingredients runs: Tane-Koji (種麹, the spore starter culture, typically a Sourcing-only category) → Aspergillus Oryzae Ferment / Koji (the cultivated mold itself) → koji-derived liquids such as Shio Koji (this entry, the salt-koji marinade) and Amazake (the sweet non-alcoholic koji beverage) → major commercial fermented products downstream (miso, soy sauce, sake, mirin, rice vinegar).
OEM applications
In cooking, shio koji is used to marinate meat, fish, and vegetables, and as a replacement for plain salt in many preparations.
In cosmetics, shio koji extract appears in small-run specialty fermentation-themed lines.
Regulatory classification in Japan
Food use under the Food Sanitation Act. Cosmetic use under preparation-specific JSCI entries.
Regulatory classification in other markets
| EU | Cosmetic uses handled under fermentation-derived INCI entries. |
|---|---|
| USA | Food shio koji is available in specialty markets. |
| China | Cosmetic preparations should be verified against IECIC. |
| Korea | Similar fermented seasonings exist in Korean food culture. |
Market reference formulations
Example finished products will be added after each product's current full ingredient list has been verified.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Shio Koji Extract?
- Shio koji — rice koji combined with salt and water, aged for about a week — experienced a significant culinary revival in Japan in the 2010s. It is used as a seasoning, marinade, and tenderizer. Cosmetic applications are relatively niche but growing within fermentation-themed product lines.
- What is the regulatory status of Shio Koji Extract in Japan?
- Food use under the Food Sanitation Act. Cosmetic specialty extracts are handled under the JSCI dictionary as preparation-specific fermentation entries.
- What products typically use Shio Koji Extract?
- Culinary seasoning and meat marinades / Pickling brines for vegetables / Fermentation-positioned cosmetic specialty lines / Body cleansers and exfoliating products / Sauce and dressing manufacturing
- Where does Shio Koji Extract come from?
- Fermented (rice koji combined with salt and water)
- What is the INCI / JSCI labeling name for Shio Koji Extract?
- INCI: Rice Ferment (preparation-specific) / JSCI: コメ発酵エキス (preparation-specific)
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Miso Extract
Facial skincareSeasonings & saucesFermented foods
Perilla Frutescens Leaf Extract
Facial skincareBody careSeasonings & sauces
Porphyra Yezoensis Extract
Facial skincareBody careSeasonings & sauces
Saccharina Japonica Extract
Facial skincareBody careSeasonings & sauces
Sesame Oil
Seasonings & saucesFacial skincareBody care
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Awase Dashi (Combined Bonito and Kelp Stock)
Fermented (microbial fermentation product)Plant-derived
Black Vinegar (Kurozu)
Fermented (microbial fermentation product)Plant-derived
Fermented Soybean Extract (Natto)
Fermented (microbial fermentation product)Plant-derived
Green Papaya — Fermented
Plant-derivedFermented (microbial fermentation product)
Hatcho Miso
Fermented (microbial fermentation product)Plant-derived
Regulatory guidance
Take the next step
FAQ for OEM buyers
Q. What is shio koji?
Shio koji (塩麹) is a traditional Japanese fermented seasoning made by combining rice koji (Aspergillus oryzae cultivated on steamed rice), salt (typically around 12–15% of the koji weight), and water, then aging at room temperature for approximately 7–14 days. The resulting paste / liquid is rich in koji enzymes (proteases, amylases, lipases), free amino acids, and salt — used as an all-purpose marinade, tenderizer, and salt substitute.
Q. Why does shio koji tenderize meat?
Aspergillus oryzae produces multiple protease enzymes (acid, neutral, and alkaline) during koji fermentation. When shio koji is applied to meat or fish, these proteases hydrolyze surface and shallow-tissue collagen and muscle proteins into smaller peptides and free amino acids. The result is mechanical tenderization plus a marked umami increase from generated free glutamate, aspartate, and other amino acids — typically achievable in 30 minutes to overnight depending on cut.
Sources · Last reviewed: 2026-04-26
Q. Is shio koji safe to use in commercial food products?
Yes. Aspergillus oryzae has long been recognized as safe for food use (it is the koji-mold used in soy sauce, miso, and sake brewing) and is on the European Food Safety Authority's QPS list and on FDA's GRAS-equivalent recognition for traditional fermentation use. Industrial shio koji production uses standardized koji strains, controlled fermentation, and salt levels that suppress pathogenic microbial growth. Standard food safety and HACCP protocols apply.
Sources · Last reviewed: 2026-04-26
Q. How is shio koji used to substitute salt?
Shio koji can be used as a partial salt substitute in cooking — a typical 1:1 weight substitution of shio koji for salt delivers approximately 12–15% of the salt amount the table salt would have provided, since shio koji is itself only 12–15% salt. The compensating umami from koji-released amino acids gives perceived savoriness comparable to higher-salt versions. Reduced-salt cuisine and some sodium-reduction product reformulation literature in Japan reference shio koji.
Sources · Last reviewed: 2026-04-26
Industry-knowledge claim — not yet pinned to a single primary source
Use cases
Pre-marinated meat and fish for retail
- Positioning
- 'Japanese koji-marinated' premium retail meat and seafood SKUs with tenderness and umami benefits.
- Typical usage level
- Coat protein with shio koji at 5–10% of protein weight; refrigerate 4–24 hours before cooking / packaging.
- Formulation notes
- For shelf-stable pre-marinated products, pasteurize after marination to deactivate enzymes and stop fermentation.
Reduced-sodium dressings, sauces, and seasoning bases
- Positioning
- 'Less salt, more umami' positioning for premium dressings, marinades, and sauce bases targeting health-conscious consumers.
- Typical usage level
- 10–25% of the seasoning base, replacing some of the salt and umami source.
Sources
Industry-knowledge claim — not yet pinned to a single primary source
Pickling brines for vegetables and fish
- Positioning
- 'Koji-pickled' (麹漬け) gourmet pickle SKUs for delicatessen and gift retail.
- Typical usage level
- Vegetable/fish coated at 5–15% shio koji weight, refrigerated 1–7 days depending on cut and texture target.
Fermentation-positioned cosmetic specialty lines
- Positioning
- Niche 'rice ferment' / 'koji' skincare lines pairing shio koji extract with sake, rice bran, and amazake ferments for traditional Japanese fermentation narrative.
- Typical usage level
- 1–5% of cosmetic-grade rice ferment extract in finished formulation.
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 農林水産省 (Ministry of Agriculture, Forestry and Fisheries) food classification — shio koji
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.