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Description
Hanamaruki, Liquid Shio Koji, Fermented Rice Seasoning, 500mlThe Enzyme Powered Seasoning That Tenderises and Flavours in One Step Shio koji () is a Japanese fermented seasoning made from rice koji, salt, and water a living culture that acts as both a tenderiser and an umami amplifier. Hanamaruki Liquid Shio Koji () is the patented liquid form: traditional shio koji is pressed through a sake bag to extract only the enzyme rich liquid, making it easier to measure, mix, and apply than the chunky paste form. Use
The Enzyme-Powered Seasoning That Tenderises and Flavours in One Step
Shio koji (塩こうじ) is a Japanese fermented seasoning made from rice koji, salt, and water — a living culture that acts as both a tenderiser and an umami amplifier. Hanamaruki Liquid Shio Koji (液体塩こうじ) is the patented liquid form: traditional shio koji is pressed through a sake bag to extract only the enzyme-rich liquid, making it easier to measure, mix, and apply than the chunky paste form. Use it as a marinade, a seasoning, or a gluten-free alternative to soy sauce. The active enzymes break down proteins on contact, tenderising meat and fish while simultaneously building deep umami flavour. One ingredient that does the work of three.
Why Chefs Choose This
- Tenderise + season simultaneously: The proteolytic enzymes break down proteins while the koji culture builds umami — one application replaces brining, marinating, and seasoning separately.
- Gluten-free: A direct substitute for soy sauce in gluten-free menus. Same umami depth without wheat-based soy.
- Patented liquid form: Hanamaruki is the only producer making shio koji in liquid form. Easier to measure, mix evenly, and portion than traditional paste — critical for consistent kitchen output.
- 10% rule: Use 10% of the weight of your protein as the dosage (e.g., 20g per 200g chicken). Simple, repeatable, trainable across kitchen staff.
How to Use
- Protein marinade: Coat chicken, pork, fish, or tofu with liquid shio koji (10% by weight) and leave for 30 minutes to overnight. The longer it sits, the more tender the result.
- Salad dressing base: Whisk with oil and citrus for an umami-rich vinaigrette — replaces salt and adds depth without soy.
- Stir-fry seasoning: Add a splash during cooking in place of soy sauce or salt. The sugars in the koji promote caramelisation and browning.
- Pickling liquid: Use as a quick pickle base for vegetables — the enzymes soften the texture while the salt and umami season through.
What does liquid shio koji taste like?
On its own, liquid shio koji tastes gently salty with a natural sweetness from the rice and a subtle, rounded umami. Unlike soy sauce, which hits with a sharp, fermented saltiness, shio koji is softer and more understated — it amplifies the natural flavour of whatever it touches rather than imposing its own. The magic happens during cooking: the enzymes in the koji break down proteins into amino acids, which is what creates the deep umami and improved browning you get from a koji marinade. Think of it less as a condiment and more as a flavour catalyst — it makes everything around it taste more like itself.
Product Details
| Type | 液体塩こうじ — Ekitai Shio Koji (Liquid Fermented Rice Seasoning) |
| Brand | Hanamaruki (ハナマルキ) |
| Origin | Japan |
| Volume | 500ml |
| Dosage | 10% of protein weight (e.g., 20g per 200g meat) |
| Storage | Refrigerate after opening |
What is shio koji?
Shio koji (塩こうじ) is a traditional Japanese seasoning made by fermenting rice koji (rice inoculated with Aspergillus oryzae mould) with salt and water. The fermentation produces active enzymes — primarily proteases and amylases — that break down proteins and starches on contact. This is why shio koji tenderises meat and fish while simultaneously building umami. It has been used in Japanese kitchens for centuries, but gained mainstream popularity outside Japan in the 2010s as chefs discovered its ability to replace multiple seasoning steps with a single application.
What is the difference between liquid shio koji and shio koji paste?
Traditional shio koji is a thick, porridge-like paste with visible rice grains. Hanamaruki's liquid version is made by pressing the fermented paste through a sake bag to extract only the enzyme-rich liquid — a patented process. The liquid form is easier to measure accurately, distributes more evenly across proteins, won't burn as easily during high-heat cooking (no rice grain solids to scorch), and dissolves cleanly into dressings and sauces. The enzymatic activity is the same — the liquid is simply a more practical format for professional kitchens.
Can shio koji replace soy sauce?
In many applications, yes. Liquid shio koji delivers salt and umami without the dark colour or wheat content of soy sauce. It's a practical swap for gluten-free menus, light-coloured dishes where soy would discolour the food, or any application where you want umami without the sharp fermented flavour of soy. The trade-off is that shio koji is subtler — it amplifies rather than dominates. For dishes that specifically need the dark, assertive flavour of soy sauce (like teriyaki or gyudon), shio koji is a complement rather than a replacement.
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