The astonishing depth and kokumi
in flavor from Rice Koji.
Advantageous in allergen free, gluten free,
non-gmo, and vegan product development.
What is Koji?
Koji is malted rice used in the fermentation process for Miso, Sake, Soy sauce, and other
fermented products
- Born from the
Technology of
"Liquid Shio Koji" - Our Rice Koji is
All Sourced
In-house - A Rich Flavor(Kokumi)
Only Possible by
Fermentation and Aging
What is Kokumi?
"Kokumi" is sensed in taste, aroma, and texture by stimuli triggered by differing compounds in various ways. These stimuli are what characterize the foundation or base of a flavor experience.
＊ Information from "Chemistry and Biology" Vol. 54, No. 2, 2016; The Science of "Koku" in Foods; Toshihide Nishimura, Ai Egusa
-
FUNCTIONS1
Kokumi Component "Melanoidin"
Sugars and amino acids/peptides are formed by the degradation of starch and protein, respectively, by enzymes formed in the fermentation and aging of Koji. When heated, the Maillard reaction progresses and the complex flavor component "melanoidin" is produced.
Melanoidin Formation Process 
-
FUNCTIONS2
"Deeper" and
"Longer Lasting" FlavorBy adding Koji Powder, "melanoidin" adds another dimension or "deeper" flavor to the final product. Also, it increases the longevity and "longer lasting" taste. Moreover, what makes this product special is that it offers a complexity of flavors and adds a fermented note to food through the fermentation and aging process.
Flovor Intensity over Time 
-
FUNCTIONS3
Flavor Enhancement
By the addition of Koji Powder, there are several effects found in sensory. For example, "milk" flavors, umami, sourness, and aroma all are enhanced; an overall richer and fuller flavor profile can be achieved.
Koji Powder Application Sensory Comparison Chart 
Culinary Use Examples
Add 0.5% of Koji Powder based on the weight of the sauce, soup or spice mix.
-
Milk Flavor Enhancement
cheese, butter
- Cheese cream flavor enhancement
(Carbonara sauce) - Butter Flavor enhancement (Butter sauce)
- Cheese cream flavor enhancement
-
Chili/Spice Enhancement
Kimchi and Chili Sauce
- Chili flavor enhancement（Kimchi）
- Spice flavor enhancement（curry）
-
Soup/Broth Umami Enhancement
pork bone ramen, miso soup
- Bone broth enhancement (Tonkotsu Ramen soup)
- Soup stock enhancement（Miso soup stock）
-
Chocolate Enhancement
- Chocolate flavor enhancement
(Cacao drink, Ice cream)
- Chocolate flavor enhancement
Product Overview
-
Koji Powder
12 kg
- Packing style
- 12KG（26.5lbs）Kraft Paper Bag
- Ingredients
- Rice koji, salt
- Size
- 635×407×100（ｍｍ）25×16.02×3.94（inches）
- Best before
- 36 months
- Factory
-
Siam Hanamaruki Co., Ltd (Saraburi, Thailand) BRC certified facility
The astonishing depth and kokumi
in flavor from Rice Koji.
Advantageous in allergen free, gluten free,
non-gmo, and vegan product development.
What is Koji?
Koji is malted rice used in the fermentation process for Miso, Sake, Soy sauce, and other
fermented products
- Born from the
Technology of
"Liquid Shio Koji" - Our Rice Koji is
All Sourced
In-house - A Rich Flavor(Kokumi)
Only Possible by
Fermentation and Aging
What is Kokumi?
"Kokumi" is sensed in taste, aroma, and texture by stimuli triggered by differing compounds in various ways. These stimuli are what characterize the foundation or base of a flavor experience.
＊ Information from "Chemistry and Biology" Vol. 54, No. 2, 2016; The Science of "Koku" in Foods; Toshihide Nishimura, Ai Egusa
in Koji Powder
-
FUNCTIONS1
Kokumi Component "Melanoidin"
Sugars and amino acids/peptides are formed by the degradation of starch and protein, respectively, by enzymes formed in the fermentation and aging of Koji. When heated, the Maillard reaction progresses and the complex flavor component "melanoidin" is produced.
Melanoidin Formation Process 
-
FUNCTIONS2
"Deeper" and
"Longer Lasting" FlavorBy adding Koji Powder, "melanoidin" adds another dimension or "deeper" flavor to the final product. Also, it increases the longevity and "longer lasting" taste. Moreover, what makes this product special is that it offers a complexity of flavors and adds a fermented note to food through the fermentation and aging process.
Flovor Intensity over Time 
-
FUNCTIONS3
Flavor Enhancement
By the addition of Koji Powder, there are several effects found in sensory. For example, "milk" flavors, umami, sourness, and aroma all are enhanced; an overall richer and fuller flavor profile can be achieved.
Koji Powder Application Sensory
Comparison Chart
Culinary Use Examples
Add 0.5% of Koji Powder based on the
weight of the sauce, soup or spice mix.
-
Milk Flavor Enhancement
cheese, butter
- Cheese cream flavor enhancement
(Carbonara sauce) - Butter Flavor enhancement
(Butter sauce)
- Cheese cream flavor enhancement
-
Chili/Spice Enhancement
Kimchi and Chili Sauce
- Chili flavor enhancement
（Kimchi） - Spice flavor enhancement（curry）
- Chili flavor enhancement
-
Soup/Broth Umami
Enhancementpork bone ramen, miso soup
- Bone broth enhancement
(Tonkotsu Ramen soup) - Soup stock enhancement
(Miso soup stock)
- Bone broth enhancement
-
Chocolate Enhancement
- Chocolate flavor enhancement
(Cacao drink, Ice cream)
- Chocolate flavor enhancement
Product Overview
-
Koji Powder
12 kg
- Packing style
- 12KG（26.5lbs）Kraft Paper Bag
- Ingredients
- Rice koji, salt
- Size
- 635×407×100（ｍｍ）25×16.02×3.94（inches）
- Best before
- 36 months
- Factory
-
Siam Hanamaruki Co., Ltd (Saraburi, Thailand) BRC certified facility