Japan Ingredient Sourcing
Raw material / 原材料Traditional materials

Shio Koji

塩麹 (Shio kōji)

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Why now · 2022 — ongoing

Koji Beyond Sake: Industrial Applications Western Brands Are Discovering

Koji (Aspergillus oryzae) — Japan's national microorganism — is moving from sake/miso into plant-based meats, alternative charcuterie, and bakery applications worldwide.

Read the trend report

Why source from Japan

Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks.

Key spec

MOQ from 20–100 kg.

Typical end-product

Pre-marinated meat and fish for retail — 'Japanese koji-marinated' premium retail meat and seafood SKUs with tenderness and umami benefits.

At a glance

Suppliers listed
4 suppliers
Typical MOQ
20–100 kg
Typical lead time
4–8 weeks
Regions of origin
Nationwide (koji-producing regions)
Category
Traditional materials
Harvest season
Year-round
Japan regulatory status
Food Sanitation Act (food); JSCI for cosmetic extract forms
Japanese name
塩麹
Romaji
Shio kōji

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

JapanFood Sanitation Act (food); JSCI for cosmetic extract forms
EUFood import; CosIng for cosmetic forms
United StatesGRAS for food; INCI for cosmetic
ChinaVerify both categories

FAQ for OEM buyers

Q. What forms is shio koji supplied in for B2B?

Three primary forms: (1) traditional paste (粒状, with visible rice grains) — for restaurant supply and traditional retail; (2) liquid / smooth shio koji ('liquid shio koji', with rice grains filtered out) — easier for industrial dosing pumps; and (3) spray-dried powder for use in seasoning blends and dry-mix products. Industry-typical MOQ is 20–100 kg per delivery with 4–8 week lead times.

Sources · Last reviewed: 2026-04-26

Industry-knowledge claim — not yet pinned to a single primary source

Q. Is shio koji enzyme activity preserved through processing?

Live (active-enzyme) shio koji is sold for cooking and home use, but its enzymes are heat-deactivated above approximately 60–70 °C. For shelf-stable retail and most B2B use, shio koji is pasteurized to deactivate enzymes — this stops fermentation and keeps the product stable through distribution. Specify 'enzyme-active' (live) vs. 'pasteurized' (shelf-stable) at order time; the former requires refrigerated logistics and short shelf life.

Sources · Last reviewed: 2026-04-26

Q. What COA and certifications should I request?

Key COA parameters: salt content (typical 12–15%), moisture, pH, microbiological limits (very low for pasteurized; live product has high counts of beneficial koji which is normal), heavy metals, allergen statement (none required for the basic rice-salt formulation, but co-packing facility allergens must be declared). Certifications commonly available: JAS Organic (for organic-koji versions), kosher, halal (some producers offer halal-certified shio koji), non-GMO.

Sources · Last reviewed: 2026-04-26

Q. Are there cosmetic-grade shio koji extracts available?

Yes — small-volume cosmetic-grade rice ferment extracts based on shio koji are supplied under preparation-specific JSCI labeling names (typically as 'コメ発酵エキス' or via a vendor-specific INCI). MOQ for cosmetic-grade is generally lower than food (10–30 kg) but unit cost is higher. EU CosIng has multiple rice-ferment entries that can be used as the INCI name; verify the exact preparation matches the INCI definition.

Sources · Last reviewed: 2026-04-26

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.

    Sources

  • 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.

    Sources

  • 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.

    Sources

Looking for alternatives?

Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.

When does it make sense to swap an ingredient? Read the swap guide →

Japanese suppliers

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Last updated: 2026-04-24

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