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.
Shio koji adalah bumbu tradisional Jepang yang terbuat dari koji beras, garam, dan air, yang dimatangkan selama 1–2 minggu. Enzim dari koji melembutkan daging, mengembangkan umami, dan mempercepat kerja marinasi. Bentuk komersialnya mencakup cair, pasta, dan bubuk. Ekstrak kosmetik yang berasal dari shio koji digunakan dalam formulasi pelembap dan pencerah.
| Jepang | Food Sanitation Act (pangan); JSCI untuk bentuk ekstrak kosmetik |
|---|---|
| Uni Eropa | Impor pangan; CosIng untuk bentuk kosmetik |
| Amerika Serikat | GRAS untuk pangan; INCI untuk kosmetik |
| Tiongkok | Verifikasi kedua kategori |
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.
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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.
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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.
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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.
Sumber · Terakhir ditinjau: 2026-04-26
Pre-marinated meat and fish for retail
Reduced-sodium dressings, sauces, and seasoning bases
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Pickling brines for vegetables and fish
Fermentation-positioned cosmetic specialty lines
Amano Enzyme Inc.
天野実業株式会社
Produsen enzim terkemuka di Jepang. Bioaktif hasil fermentasi termasuk produk berbasis kōji yang digunakan sebagai prekursor bahan kosmetik fermentasi.
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Marukome Co., Ltd.
マルコメ株式会社
Produsen miso nomor 1 di Jepang. Portofolio kōji lengkap: kōji amazake, shio-koji, shoyu kōji. Layanan OEM eksplisit.
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Hanamaruki Foods
ハナマルキ
Produsen miso terbesar di Jepang. Teknologi shio-koji cair yang dipatenkan. Shio-koji cair, shio-koji, dan rice kōji terfermentasi.
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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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