Hanamaruki

In 1918, we started our journey to manufacture fermented seasoning 'miso', which is indispensable seasoning in Japan. We are in the business over 106 years with 4th generation president and with corporate philosophy of "valuing materials and craftsmanship," and has primarily operated in the miso manufacturing industry. We continue to strive not only to manufacture safe and reliable products but also to constantly challenge new initiatives. some of our great inventions, Liquid shio koji and koji powder, are game changers in a food industry. Our Liquid shio koji is a functional seasoning to improve qualities of foods. Thanks to the active enzymes in the liquid, Liquid shio koji has several functionalities such as an tenderizing effect, flavor enhancement, water retention, masking effect, and salt reduction. LSK tenderize meats and fishes and improve cooking yields which provides juicier and better texture of meats and fishes, also LSK enhance a flavor with Umami and the other amino acids. Moreover the active enzymes break down protein to amino acids which also enhances tastes and helps to reduce the amount of salt in dishes without sacrificing a taste quality. All benefits are naturally given by the fermentation and enzymic activity.