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Kokumi Enhancer: provide deeper and extra dimension to flavor

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

Main Added-value Compounds in Koji Powder
Main Added-value Compounds in Koji Powder
  1. 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
    Melanoidin Formation Process
  2. FUNCTIONS2

    “Deeper” and
    “Longer Lasting” Flavor

    By 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
    Flovor Intensity over Time
  3. 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
    Koji Powder Application Sensory Comparison Chart 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)
    Carbonara Photo Photo of salmon meuniere
  • Chili/Spice Enhancement

    Kimchi and Chili Sauce
    • Chili flavor enhancement(Kimchi)
    • Spice flavor enhancement(curry)
    kimchi photo curry photo
  • Soup/Broth Umami Enhancement

    pork bone ramen, miso soup
    • Bone broth enhancement (Tonkotsu Ramen soup)
    • Soup stock enhancement(Miso soup stock)
    Photo of Tonkotsu Ramen Photo of Miso soup
  • Chocolate Enhancement

    • Chocolate flavor enhancement
      (Cacao drink, Ice cream)
    Photo of Cacao drink Photo of Ice cream

Product Overview

  • Koji Powder 12 kg package photo

    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
24 months
Factory
Photo of factory exterior
Siam Hanamaruki Co., Ltd (Saraburi, Thailand) BRC certified facility