At a glance
| Japanese name | 塩麹 |
|---|---|
| Romaji | Shio kōji |
| Category | Traditional materials |
| Regions of origin | Nationwide (koji-producing regions) |
| Harvest season | Year-round |
| Typical MOQ | 20–100 kg |
| Typical lead time | 4–8 weeks |
| Japan regulatory status | Food Sanitation Act (food); JSCI for cosmetic extract forms |
| Suppliers listed | 6 suppliers |
About this ingredient
Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks. Enzymes from the koji tenderize meats, develop umami, and accelerate marinade action. Commercial forms include liquid, paste, and powder. Cosmetic extracts derived from shio koji are used in moisturizing and brightening formulations.
Regulatory status
| Japan | Food Sanitation Act (food); JSCI for cosmetic extract forms |
|---|---|
| EU | Food import; CosIng for cosmetic forms |
| United States | GRAS for food; INCI for cosmetic |
| China | Verify both categories |
Japanese suppliers
Amano Enzyme Inc.
天野実業株式会社
Nagoya, AichiEst. 1899English supportExport experienceKoji fermentation expertise
Marukome Co., Ltd.
マルコメ株式会社
NaganoEst. 1854English supportExport experienceISO 22000 (2008)Japan's #1 miso manufacturer
Hanamaruki Foods
ハナマルキ
Hekinan (Mikawa), AichiEst. 1926English supportExport experiencePatent holder for liquid shio-koji technologyProprietary liquid shio-koji technology (patent)
Kojiya Honten
糀屋本店
Saiki, OitaEst. 1689English support9-generation koji artisan; 80% handcrafted Edo-period method
Fukumitsuya Sake Brewery Co., Ltd.
株式会社福光屋
Kanazawa, IshikawaEst. 1625English supportExport experienceOrganic (FRENAVA line — 100% organic rice)Shio-koji / koji-based seasoning products in the Fukumitsuya condiments line.
Kojiwadaya
麹わだ屋
FukushimaEst. 1771English supportExport experienceFukushima koji artisan founded 1771; shio-koji based on traditional koji craft.
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Last updated: 2026-04-24