THE WORLD’S EASIEST
TRADITIONAL JAPANESE SEASONING.
What is SHIO KOJI ?
* For fermentation control, alcohol is added to our product.
A traditional Japanese all-purpose seasoning
made
with simple ingredients and
a simple process.
* For fermentation control, alcohol is added to our product.
Hanamaruki is the only manufacturer of SHIO KOJI in liquid form.
It is as easy to use as soy sauce, mirin, or sake, particularly
for marinating meats.
Koji is the foundation of Japanese umami and fermentation culture.
with koji mold, an essential ingredient in traditional
Japanese fermented foods such as miso,
soy sauce, sake, and amazake.
It is designated as Japan’s national microorganism.
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The features
of SHIO KOJI
Key Points
- 01. Retains all the functional benefits of SHIO KOJI
- 02. Contains natural enzymes and umami components
- 03. Evolved into a form that is easier to use in professional kitchens
TENDERIZING EFFECT
Breaks down proteins
Keeps meat and
fish tender
and juicy
after cooking
The enzymes in SHIO KOJI
tenderize meat by
breaking down
connective tissue
UMAMI ENHANCEMENT
Draws out natural umami
Balances flavor and richness
Only one seasoning required
SHIO KOJI increases amino
acids, bringing out the flavor
of the dish
ODOR REDUCTION
Suppresses unwanted odors
Highly effective for seafood
Clean, refined taste
SHIO KOJI is more effective
at masking odors than miso,
soy sauce, or sake
WATER RETENTION
Locks in moisture
Prevent
dryness
Remains juicy after cooking
SHIO KOJI decreases the amount of moisture lost in the cooking process
What Makes
SHIO KOJI
Unique
Hanamaruki
Patented Technology
Advantages of
Liquid Form
-
- Gentle liquid extraction
by patented method
from fully fermented SHIO KOJI -
- Only the umami-rich liquid
is gently extracted,
preserving enzymes and natural flavor
Shortens marination time
Preserves the natural color of ingredients
Highly practical for professional kitchens
Distributes flavor evenly
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How to Use
Hanamaruki’s SHIO KOJI is not heat-treated, and the enzymes it contains remain active.
These enzymes are effective in neutralizing strong natural odors from meat during cooking and enhancing texture by creating a soft, tender result.
Adding SHIO KOJI in even small amounts increases amino acids,
resulting in a full-flavored finish.
How to Marinate Meats
-
1
Place meat in a resealable bag.
Add SHIO KOJI.
(about 10% of the meat’s weight) -
2
Massage thoroughly,
remove the air, and seal. -
3
Refrigerate for 30–60 minutes.
Can be frozen after marinating.
How to Marinate Fish
-
1
Place meat in a resealable bag.
Add SHIO KOJI.
(about 10% of the meat’s weight) -
2
Massage thoroughly,
remove the air, and seal. -
3
Refrigerate for 30–60 minutes.
Can be frozen after marinating.
Chef’s voice
“ I had used Shio-Koji before, but only in its grain form. It burned easily and its applications were limited. The liquid version, however, could be used in countless ways, seasoning, marinating, browning, even sauces. It maintained clarity while enhancing the natural flavor of vegetables, suddenly opening up an entirely new range of culinary possibilities. ”
“ It’s one of the most important seasonings we have, because it allows
guests to taste the pure deliciousness of the vegetables from our farm. ”
Q&A
-
Q.
How can I use “ SHIO KOJI ”?
What can I use it for ?A.
You can use it for a variety of dishes. In Japan we mainly use it as a marinade for meat and fish, and seasoning for stewed or stir fried dishes.
For example, fried foods such as deep-fried chicken (Karaage) or pork cutlets (Tonkatsu), vegetable pickled vegetables, soup, fried rice, noodles and egg roll omelette.
Also, you can add it to whipped cream to make desserts by using SHIO KOJI as an alternative to sugar. SHIO KOJI is a condiment that can be used as “Dashi”, and also as a replacement for salt and / or soy sauce. -
Q.
How do you make SHIO KOJI ?
A.
We squeeze the paste type of SHIO KOJI and filter to make it into the liquid form.
The color is not white but a clear golden color, and no artificial coloring is used. -
Q.
What is the difference
between paste and SHIO KOJI ?A.
There are no differences in enzyme activity and ingredients, but the liquid type is more convenient. It is easier to measure, mix with other ingredients, dissolve, and reduce burning.
We also recommend it for people who do not like the paste texture and smell of Koji. -
Q.
Why does SHIO KOJI make foods
tender and tasty?A.
The enzymes of SHIO KOJI break down the protein of meat and fish to increase UMAMI components (i.e. amino acids). This is why SHIO KOJI makes ingredients more tender and tasty.
-
Q.
Is SHIO KOJI gluten free?
A.
Yes, SHIO KOJI is gluten free. The main ingredient is rice, and no wheat ingredients are used in any form.