Traditional · Fermented foods
Shio Koji Extract
塩麹エキス (Shio-kōji ekisu)
Also known as: Salted Koji Ferment Extract
At 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.
Classification
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Product applications
Regulatory tags
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Culinary seasoning and meat marinades
- Pickling brines for vegetables
- Fermentation-positioned cosmetic specialty lines
- Body cleansers and exfoliating products
- Sauce and dressing manufacturing
What it is
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.
Typical uses in Japanese products
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. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified.
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Related ingredients
References
- MAFF food classification — shio koji
Last updated: 2026-04-22. Ingredient entries are reviewed at least annually against current regulatory listings.