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.
O shio koji é um tempero tradicional japonês feito com koji de arroz, sal e água, maturado por 1 a 2 semanas. As enzimas do koji amaciam carnes, desenvolvem umami e aceleram a ação de marinadas. As formas comerciais incluem líquida, em pasta e em pó. Os extratos cosméticos derivados do shio koji são utilizados em formulações hidratantes e de luminosidade.
| Japão | Food Sanitation Act (alimento); JSCI para formas de extrato cosmético |
|---|---|
| União Europeia | Importação como alimento; CosIng para formas cosméticas |
| Estados Unidos | GRAS para alimento; INCI para cosmético |
| China | Verificar ambas as categorias |
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.
Fontes · Última revisão: 2026-04-26
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
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.
Fontes · Última revisão: 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.
Fontes · Última revisão: 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.
Fontes · Última revisão: 2026-04-26
Pre-marinated meat and fish for retail
Reduced-sodium dressings, sauces, and seasoning bases
Fontes
Conhecimento de mercado — ainda não vinculado a uma única fonte primária
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 no Japão. Bioativos obtidos por fermentação, incluindo produtos relacionados ao kōji utilizados como precursores de ingredientes cosméticos fermentados.
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Marukome Co., Ltd.
マルコメ株式会社
Fabricante nº 1 de miso no Japão. Portfólio abrangente de kōji: amazake de kōji, shio-koji e shoyu kōji. Serviços de OEM declarados.
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Hanamaruki Foods
ハナマルキ
Maior fabricante de miso do Japão. Tecnologia proprietária patenteada de shio-koji líquido. Shio-koji líquido, shio-koji e kōji de arroz fermentado.
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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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