Raw material / 原材料Traditional materials

Shio Koji

塩麹 (Shio kōji)

At a glance

Japanese name塩麹
RomajiShio kōji
CategoryTraditional materials
Regions of originNationwide (koji-producing regions)
Harvest seasonYear-round
Typical MOQ20–100 kg
Typical lead time4–8 weeks
Japan regulatory statusFood Sanitation Act (food); JSCI for cosmetic extract forms
Suppliers listed6 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

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

Japanese suppliers

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Last updated: 2026-04-24