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.
Le shio koji est un assaisonnement traditionnel japonais élaboré à partir de koji de riz, de sel et d'eau, affiné pendant 1 à 2 semaines. Les enzymes du koji attendrissent les viandes, développent l'umami et accélèrent l'action des marinades. Les formes commerciales existent en liquide, en pâte et en poudre. Les extraits cosmétiques dérivés du shio koji sont utilisés dans des formulations hydratantes et éclaircissantes.
| Japon | Food Sanitation Act (alimentaire) ; JSCI pour les formes d'extrait cosmétique |
|---|---|
| Union européenne | Importation alimentaire ; CosIng pour les formes cosmétiques |
| États-Unis | GRAS pour l'alimentaire ; INCI pour le cosmétique |
| Chine | Vérifier les deux catégories |
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 · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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 · Dernière vérification: 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.
Sources · Dernière vérification: 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.
Sources · Dernière vérification: 2026-04-26
Pre-marinated meat and fish for retail
Reduced-sodium dressings, sauces, and seasoning bases
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Pickling brines for vegetables and fish
Fermentation-positioned cosmetic specialty lines
Amano Enzyme Inc.
天野実業株式会社
Premier fabricant d'enzymes du Japon. Bioactifs issus de la fermentation, y compris des produits liés au kōji utilisés comme précurseurs d'ingrédients cosmétiques fermentés.
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Marukome Co., Ltd.
マルコメ株式会社
Fabricant n° 1 de miso au Japon. Portefeuille complet de kōji : amazake de kōji, shio-koji et shoyu kōji. Services OEM explicites.
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Hanamaruki Foods
ハナマルキ
Premier fabricant de miso au Japon. Technologie propriétaire brevetée de shio-koji liquide. Shio-koji liquide, shio-koji et kōji de riz fermenté.
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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.
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