Koji Powder
a new generation of seasoning
Hanamaruki Koji Powder is an innovative new seasoning derived from rice koji, bringing the authentic essence of Japanese fermentation into a versatile, easy-to-use powder format.
In pursuit of innovation, Hanamaruki has developed a new, highly functional ingredient by drying their raw Shio Koji paste at high temperatures. This process has created a next-generation variant of the ancient Japanese seasoning, delivering enhanced flavour, functionality, and versatility for modern food applications.
During the drying process, the heat triggers the formation of melanoidin compounds through the Maillard reaction. These natural compounds are responsible for unlocking the power of kokumi — enhancing depth, richness, and the long-lasting satisfaction associated with true flavour harmony.
Kokumi – The Deep Dimension of Taste
Kokumi itself has no distinct taste, yet it enhances the overall flavour experience by adding rich aromatic and fermented notes, greater complexity and depth, and a longer-lasting, full-bodied umami sensation.
It brings continuity, balance, and harmony to foods, creating a more satisfying and rounded flavour profile.
In addition, Kokumi provides a natural masking effect, helping to reduce undesirable flavours often associated with plant-based proteins, low-sodium products, and other challenging formulations.
Understanding “Koku” – The Foundation of Flavour
“Koku” is perceived through a combination of taste, aroma, and texture, activated by various flavour compounds working in different ways. These complex stimuli form the foundation or base of a complete flavour experience, contributing to the richness, depth, and lingering satisfaction associated with kokumi.
what does this mean for your application?
Over time, the flavour depth naturally develops, making your products richer and more robust. This process enhances fatty mouthfeel and delivers a fuller, more satisfying flavour profile, elevating both the taste experience and perceived quality of your products.
sensory enhancement through koji powder
The addition of Koji Powder delivers a range of notable sensory benefits. It enhances milk-like flavours, umami, subtle sourness, and aromatic depth, resulting in an overall richer, fuller, and more balanced flavour profile.
umami enhancement flavour curve
The Umami Enhancement Flavour Curve illustrates how Koji-derived compounds, such as glutamic acid and nucleotides, progressively intensify the perception of savoury taste over time.As these flavour compounds interact synergistically, they create a rising curve of umami intensity, reaching a balanced, full-bodied peak that enhances overall flavour depth, mouthfeel, and satisfaction.This sustained umami development contributes to a longer-lasting and more harmonious taste experience, distinguishing products formulated with Koji Powder or Liquid Shio Koji from those using traditional seasonings.
