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Liquid Shio Koji


Shio Koji is a 300 year old natural Japanese seasoning used historically for its flavour enhancement and Umami.

The naturally fermented rice and salt seasoning traditionally comes in a white paste format as was traditionally used to coat meats/fish to marinade then scraped off to cook.

Whats more, this ingredient also is:





Hanamaruki are the only people on earth who can offer this unique ingredient in a clear liquid format now offering a multitude of benefits for the user including:

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Umami Enhancer

Liquid Ship Koji offers more umami than any other ingredient on the market right now! Please see the graph below illustrating the level of free glutamic acid of the most well known Umami deliverers.

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Masking Effect

Very many of the most commonly used ingredients in food manufacturing have very distinctive flavour profiles that are off putting to a vast array of potential consumers. Things like Trimethylamine and Hexanol are two of these polarising components that Liquid Shio Koji can mask and virtually eliminate from foods. Please see the below graphs.

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Water Retention,(yield Improvements)

Liquid Shio koji is well known for its water retention and yield improvements on animal protein. The unique composition of Liquid Shio Koji facilitates impressive yields in all types of protein, please see below data

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Tenderising Properties

The naturally occurring enzymes (Protease and Amylase) in Liquid Shio Koji give it natural meat tenderising capabilities. This effect works on all animal protein with beneficial effects. The Protease only works on a specific protein chain breaking it down to tenderise the meat, however as the reaction is only on one protein chain there is no risk of the protein becoming too soft. In addition, the process also means that the protein is broken down in to amino acids and therefore develops further Umami.

Mechanical processing increases the penetration of the animal protein to ensure the best tenderising effect. Please see below.

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Salt Replacement

Liquid Shio Koji is a natural solution to both SALT and MSG replacement, able to facilitate a 100% salt removal with an improved flavour.

Ordinarily we would look to start at a 50% salt removal to be replaced with 2-5% Liquid Shio Koji. 

We have conducted many many trials in a multitude of applications and have always found that the flavour of a salt reduced product that has been treated with Liquid Shio Koji is always superior. 

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