Shio koji is a traditional Japanese seasoning made from rice koji, salt, and water, aged for 1–2 weeks.
MOQ from 20–100 kg.
Pre-marinated meat and fish for retail — 'Japanese koji-marinated' premium retail meat and seafood SKUs with tenderness and umami benefits.
El shio koji es un sazonador tradicional japonés elaborado con koji de arroz, sal y agua, madurado durante 1 a 2 semanas. Las enzimas del koji ablandan las carnes, desarrollan umami y aceleran la acción del marinado. Las formas comerciales incluyen líquida, en pasta y en polvo. Los extractos cosméticos derivados del shio koji se utilizan en formulaciones hidratantes y aclarantes.
| Japón | Food Sanitation Act (alimento); JSCI para formas de extracto cosmético |
|---|---|
| Unión Europea | Importación como alimento; CosIng para formas cosméticas |
| Estados Unidos | GRAS para alimento; INCI para cosmético |
| China | Verificar ambas categorías |
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.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
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.
Fuentes · Última revisión: 2026-04-26
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.
Fuentes · Última revisión: 2026-04-26
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.
Fuentes · Última revisión: 2026-04-26
Pre-marinated meat and fish for retail
Reduced-sodium dressings, sauces, and seasoning bases
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Pickling brines for vegetables and fish
Fermentation-positioned cosmetic specialty lines
Amano Enzyme Inc.
天野実業株式会社
Fabricante líder de enzimas en Japón. Bioactivos obtenidos por fermentación, incluidos productos relacionados con el kōji utilizados como precursores de ingredientes cosméticos fermentados.
→
Marukome Co., Ltd.
マルコメ株式会社
Fabricante n.º 1 de miso en Japón. Portafolio integral de kōji: amazake de kōji, shio-koji y shoyu kōji. Servicios de OEM declarados.
→
Hanamaruki Foods
ハナマルキ
Mayor fabricante de miso de Japón. Tecnología propia patentada de shio-koji líquido. Shio-koji líquido, shio-koji y kōji de arroz fermentado.
→
Yaegaki Biotechnology Inc.
ヤヱガキ醗酵技研株式会社
Specialised fermentation-biotech subsidiary of Yaegaki Sake Brewery (Hyogo). Develops B2B ingredients spanning amino-acid-rich sake yeast extracts, koji-derived flavour modifiers, and proteins for plant-based meat applications. Multiple US and Asian subsidiaries handle direct sales to overseas formulators in supplement, beverage, and meat-alternative categories.
→