Liquid Shio Koji
Japan’s 300-Year-Old Natural Seasoning
Shio Koji is a traditional Japanese seasoning with a history spanning over 300 years, renowned for its ability to enhance flavour and umami naturally.
Traditionally made from fermented rice and salt, Shio Koji was originally produced in a white paste form. It was commonly used to marinate meats and fish, coating the surface to tenderise and enrich flavour before cooking.
Today, Shio Koji remains valued not only for its natural fermentation and rich umami profile, but also for its exceptional clean-label credentials:
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NON-GMO
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Gluten-Free
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Allergen-Free
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Vegan
In a world-first innovation, Hanamaruki has developed the only clear liquid format of Shio Koji, offering manufacturers and chefs a versatile, easy-to-use alternative to the traditional paste. This breakthrough provides a multitude of benefits, including improved application flexibility, precise dosing, and cleaner integration across a wide range of products and cuisines.
the ultimate source of umami
Liquid Shio Koji – The Ultimate Source of Umami
Liquid Shio Koji delivers more umami than any other ingredient currently available on the market. Its exceptional concentration of free glutamic acid — the key compound responsible for umami taste — sets it apart as a powerful, natural flavour enhancer.
The graph below clearly illustrates the remarkably high levels of free glutamic acid found in Liquid Shio Koji, compared to other well-known umami ingredients.
Masking Effect
Many commonly used ingredients in food manufacturing possess distinctive flavour compounds that can be unpleasant or polarising to consumers. Notable examples include Trimethylamine and Hexanol, both of which contribute to undesirable odours and off-notes in certain formulations.
Liquid Shio Koji effectively masks and neutralises these off-flavours, thanks to its naturally rich umami profile and balanced fermentation-derived compounds. This allows manufacturers to enhance overall taste appeal while maintaining clean-label, natural formulation standards.
The graphs below illustrate how Liquid Shio Koji significantly reduces the sensory impact of compounds such as Trimethylamine and Hexanol, resulting in smoother, more appealing flavour profiles across a wide range of applications.
Enhancing Water Retention and Yield in Protein
Liquid Shio Koji is widely recognised for its exceptional ability to improve water retention and increase yield in animal proteins. Its unique enzymatic and amino acid composition optimises protein structure and moisture binding, resulting in enhanced juiciness, tenderness, and cooking stability.
These functional benefits are observed across all types of protein, including meat, poultry, and seafood. The data below demonstrates the significant yield improvements achieved through the application of Liquid Shio Koji, compared to conventional seasoning or brining methods.
Natural Meat Tenderisation Through Enzymatic Action
Liquid Shio Koji contains naturally occurring protease and amylase enzymes, which provide gentle, natural meat tenderising capabilities. This enzymatic activity benefits all types of animal protein, improving texture, tenderness, and overall eating quality.
The protease enzyme specifically targets and breaks down one defined protein chain, effectively tenderising the meat without compromising structure or causing it to become too soft. At the same time, this process releases amino acids, enhancing the product’s natural umami flavour.
Mechanical processing — such as tumbling, injection, or massaging — can further increase the penetration of Liquid Shio Koji into the protein, maximising the tenderising and flavour-developing effects.
The chart below illustrates how Liquid Shio Koji optimises tenderness and flavour through its unique natural enzymatic mechanism.
A Natural Solution for Salt and MSG REplacement
Liquid Shio Koji provides a natural, clean-label alternative to both salt and monosodium glutamate (MSG), offering outstanding flavour enhancement while supporting health-conscious formulation goals.
Its unique fermentation-derived composition allows for up to 100% salt removal without compromising — and often improving — overall flavour and mouthfeel.
In most applications, we recommend beginning with a 50% salt reduction, replacing the removed salt with 2–5% Liquid Shio Koji, depending on the product matrix and desired flavour intensity.
Extensive trials across a wide variety of food applications have consistently demonstrated that salt-reduced products formulated with Liquid Shio Koji deliver a superior flavour profile compared to those using conventional salt or MSG.
The result is a balanced, savoury, and naturally enhanced taste experience — with clear nutritional and marketing advantages for manufacturers and consumers alike.