Liquid Shio Koji - 500ml

Hanamaruki Liquid Shio Koji

What is Liquid Shio Koji?
Hanamaruki Liquid Shio Koji is a clear, enzyme-active Japanese seasoning made from fermented rice, salt, and water, using the traditional koji mould (Aspergillus oryzae). It is a filtered, liquid version of traditional shio koji paste that retains live enzymes and active fermentation compounds, offering chefs a powerful and versatile seasoning and marinade.

This ingredient is prized for its ability to develop natural umami and tenderise proteins through proteolysis—the enzymatic breakdown of proteins into amino acids, particularly glutamic acid, which enhances savoury depth.

Unlike the traditional paste, the liquid form is easier to apply, ensures even distribution, and—thanks to its clear golden colour—does not visually alter delicate dishes, making it ideal for both refined plating and large-scale production.

Tasting Notes

Appearance
Clear and golden, lightly viscous. Its filtered form is free of solids, allowing seamless integration into marinades, stocks, dressings, or sauces.

Aroma
Subtle yet complex: warm notes of steamed rice, miso, and grain, with a faint lactic brightness. Underlying savoury elements signal its fermentation and enzymatic activity.

Flavour

• Saltiness: Balanced and integrated, milder than soy or miso
  
  
• Umami: Intensely savoury, from enzymatically released glutamates and peptides
  
  
• Sweetness: Naturally derived from rice starch breakdown, offering roundness
  
  
• Acidity: Subtle lactic tang that lifts the palate
  
  
• Finish: Lingering and clean, with a softly savoury aftertaste
  
  

Mouthfeel
Light and silky, yet with enough body to coat proteins and vegetables. Assists in achieving even browning and a delicate gloss during high-heat applications.

Culinary Applications for Chefs

• Marination & Tenderising: Ideal for meat, poultry, and seafood—use at approx. 10% of product weight. Proteolysis improves texture and enhances juiciness.
  
  
• Vegetables: Amplifies sweetness and caramelisation—use in glazes, pickles, or sautés
  
  
• Stocks & Sauces: Subtly enriches with umami without clouding or overpowering
  
  
• Doughs & Batters: Promotes browning and savoury complexity in baked goods

• Dressings & Emulsions: Clear liquid form blends cleanly into vinaigrettes and glazes