Bringing innovation to the world through
fermentation for the next 100 years.

Since our founding in 1918, Hanamaruki has been a leader in the Japanese culture of fermentation. Our philosophy is simple: “To Value Natural Ingredients and Craftsmanship.” For over a century, we have continued to ferment simple ingredients, soybeans, rice, and salt into “miso.

We blend traditional techniques with modern technology. Our domestic production sites in Japan are FSSC22000 certified, while our Thailand plant has secured BRC, Kosher, and Halal certifications. Together, we have pursued world-class safety and quality across our entire product range, meeting the diverse needs of the global market.

Our spirit of innovation is best represented by the patented technology used for our Liquid Shio Koji product. Using this proprietary method, we successfully developed the liquid form of "Shio Koji"—a traditional fermented and aged blend of salt, water, and Japan's iconic “KOJI”. This versatile "functional seasoning" is now used by food processors and chefs globally to naturally enhance flavor and texture.

As we embark on our next 100 years, Hanamaruki remains dedicated to leverage the art of traditional Japanese fermentation to contribute to culinary experiences worldwide.