Hanamaruki Foods

What Hanamaruki Foods does

Hanamaruki Foods (ハナマルキ株式会社) is a privately held Japanese manufacturer of miso and koji-based fermented seasonings headquartered in Ina City, Nagano Prefecture. Founded in 1918 and legally incorporated in 1946, the company operates three FSSC22000-certified factories — Ina in Nagano, Ōtone, and a Thailand site established in 2020 — and employs approximately 290 people on a registered capital of 100 million yen. Its product platform spans traditional miso (including the signature oikouji double-stage aged miso with 20% salt reduction), shio koji (salt koji) in granular and proprietary liquid form made via a patented pressure-expression process launched in 2012, instant cup and bag soups (the #1-selling shijimi instant miso soup line per Intage SCI 2019.11–2023.10), professional-use Koji Chef seasoning sauces, the HANAMARUKEN premium miso sub-brand launched August 2023, and its first alcoholic beverage Koji & Lemon Ale launched June 2026 in partnership with In a daze Brewing. Distribution combines owned e-commerce (hanamaruki-shop.com, hanamaruken.jp), Amazon Japan, physical retail including Taiwan convenience-store ready-meals, and foodservice placements with three-star Michelin chefs, ramen chains, Gurunavi restaurant partners and Hattendo venues across Japan and the United States.

The company monetizes through three primary revenue streams: consumer packaged foods sold at open retail pricing (premium SKUs at 1,500–3,000 yen), B2B foodservice ingredients and seasoning sauces supplied to restaurants and food manufacturers, and a smaller but strategic experience-economy stream from the Miso Making Experience Museum (2,000 yen per session since November 2018) augmented by Hanamaruki Kitchen cooking classes and ~92-piece Hanamaruki TV video library. Its go-to-market blends direct-to-consumer sales through Amazon and owned storefronts with channel-partner distribution via regional retailers, restaurant chains, and export distributors across Japan, Taiwan, Thailand and the United States, supported by a celebrity-ambassador and recipe-marketing program led by brand ambassador Hokuto Akira and a content engine that has produced over 1,000 recipes.

Differentiating capability rests on three pillars: (i) patented and patent-pending koji technology (liquid shio koji manufacturing, aged koji powder, halal yeast-fermentation method patented in Taiwan November 2025); (ii) scientific validation through academic partnerships with Ibaraki University (peer-reviewed 45% beef-tenderization quantification and amino-acid pathway analysis), Sonoda Women's University (visceral-fat-reduction study in mice), Gekkeikan (Dfcy odor-masking peptide identification), and Kurashiki Sayo University (student recipe contests); and (iii) a 100+ year brand heritage that has earned four Minister of Agriculture, Forestry and Fisheries Awards in the past five National Miso Fair cycles and recognition of its Ina Factory Miso Making Experience Museum at the International Architecture Awards 2019 and World Architecture Festival 2018.

Name

Hanamaruki Foods

Legal name

ハナマルキ株式会社

Website

https://hanamaruki.co.jp

Company type

Private

Founded year

1918

Operating status

Operating

Headcount range

251–500 employees

Short description

Hanamaruki Foods is a privately held Japanese miso and koji-fermented seasonings manufacturer founded in 1918, serving retail consumers, professional foodservice and international export markets across Japan, Thailand, Taiwan and the United States via three factories and patented liquid shio koji technology.

Ownership category

akta.pro rank

Product category

Miso & Fermented Food Products

NAICS

Food Manufacturing (311), Flavoring Syrup and Concentrate Manufacturing (31193)

SIC

Food And Kindred Products (2000), Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro primary industry

Fermented & Specialty Condiments Manufacturing (Kimchi Base, Gochujang, Miso-Based Sauces) (AFAKADAO)

akta.pro secondary industry

Pesto, Cooking Pastes & Concentrated Flavor Bases Manufacturing (AFAKADAN)

Keywords

• Miso production
• Fermented food products
• Shio koji seasoning
• Instant miso soup
• Koji based ingredients

Headquarters

HQ city

Chuo

HQ country

Japan

HQ region

Asia

Offices5 records

Markets served

GTM type

B2B and B2C

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Personnel, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Consumer Packaged Foods (Miso, Shio Koji, Instant Soups): Revenue from sale of packaged consumer food products sold through retail stores, e-commerce, and supermarkets across Japan and internationally. Includes miso (追いこうじシリーズ, からだに嬉しいシリーズ), liquid shio koji, instant cup soups, and specialty premium miso under the HANAMARUKEN brand.
2. Professional/ Foodservice Ingredients: B2B sales of shio koji and seasonings to restaurants, commercial kitchens, and food manufacturers. Products include 麹シェフ series (herbs & spice shio koji, BBQ sauce), and bulk/co foodservice packaging. Expanding through partnerships with restaurant chains and food service distributors.
3. Alcoholic Beverage (Koji & Lemon Ale): New revenue stream from alcoholic beverage 'Koji & Lemon Ale' (4% ABV), produced in collaboration with In a daze Brewing, sold via local liquor stores and brewery taprooms in Ina City.
4. Experience Economy (Miso Making Experience馆): Revenue from the miso-making experience facility (misotaiken.jp), where consumers pay to participate in hands-on miso-making workshops at the Ina factory. Also hosts special events, partnerships with schools and embassies.

Pricing tiers

Go-to-market motion2 records

Distribution channels7 records

Marketing channels8 records

Core offering

Hanamaruki Foods manufactures and sells traditional Japanese miso, liquid and granular shio koji (salt koji), instant miso soups, and koji-based seasonings. Founded in 1918 in Ina City, Nagano Prefecture, the company operates three FSSC22000-certified factories (two domestic, one in Thailand) and serves both retail consumers through supermarkets, e-commerce, and Amazon Japan, as well as foodservice operators through professional-use ingredient lines.

Product overview

Hanamaruki Foods operates as a miso and fermentation products manufacturer offering a diversified portfolio centered on miso, shio-koji (salt koji), and koji-based seasonings. The core product lines include: (1) Miso products — notably the signature 追いこうじ series featuring double-fermented oikouji miso with enhanced umami and reduced-salt variants; (2) Shio-koji products — the proprietary 液体塩こうじ (liquid shio-koji) introduced in 2012 using unique pressing technology, alongside granular shio-koji in regular and reduced-salt variants; (3) Instant products — the すぐ旨カップ cup miso soup series with eco-friendly packaging, and bag-type instant soups; (4) Professional products — the 麹Chef seasoning sauce series for commercial food service; (5) Beverages — including 透きとおった甘酒 (clear amazake) and the new Koji & Lemon Ale craft beer; (6) Premium sub-brand HANAMARUKEN for artisanal miso; and (7) The みそ作り体験館 (Miso Making Experience Museum) visitor facility. The company emphasizes its traditional fermentation expertise combined with modern innovation, particularly in liquid shio-koji technology which has become a flagship product exported internationally.

Differentiator

Problem solved

Functional benefit

Brands

• 液体塩こうじ (Liquid Shio-Koji): World's first liquidized shio-koji seasoning made from rice koji and salt using proprietary pressing technology. The flagship product of the company's koji business segment, launched in 2012.
• 追いこうじみそ (Oikouji Miso)
• Koji Chef (麹シェフ)
• KaRaDaNi Ureshii (からだに嬉しい)
• Sugu Umi (すぐ旨カップ)
• Oikouji Miso Soup
• Fuumi Ichiban (風味一番)
• Hanamaruki Enzou Koji Kenkyuu-shitsu / HANAMARUKEN (ハナマルキ醸醸研究室)
• Miso-tsukuri Taiken-kan (みそ作り体験館)
• Koji & Lemon Ale

Products and services

• Oikouji Miso (追いこうじみそ) Double-fermented miso produced using the oikouji (chasing koji) method, where additional koji is added to aged miso and the mixture is re-fermented. Features deep umami, smooth rice-derived sweetness, and fruity aroma. Includes reduced-salt variant with 20% less sodium than standard light miso.
• Liquid Shio Koji (液体塩こうじ) Patented liquid shio-koji (salt koji) produced via proprietary pressure expression technology. Contains live enzymatic activity from koji in liquid form for easy measurement and mixing. Features meat tenderizing, umami-enhancing, odor-masking, and moisture-retaining effects. Available in standard and reduced-salt (30% less salt) variants.
• Granular Shio Koji (塩こうじ) Traditional granular shio-koji made by aging rice koji and salt, with live enzymes and refined koji umami preserved. Versatile seasoning compatible with both Japanese and Western cuisine. Includes 30% reduced-salt variant and 420g value size.
• Sugu Umi Cup Miso Soup Series (すぐ旨カップ) Instant cup miso soup line featuring powder miso and freeze-dried ingredients directly filled in the cup with no inner sachets. Reduces plastic use by approximately 40% versus standard instant cup miso. 'Hot water 0 minutes' concept for immediate consumption. Includes varieties such as 'Agenasu' (eggplant), popular limited 'Goukaku Kigan' (exam success) packaging.
• Instant Bag Miso Soup (即席袋入り) Bag-type instant miso soup products. Includes Karada ni Ureshii health-focused line with shijimi clam (ornithine), wakame, and reduced-salt vegetable varieties containing dietary fiber and oligosaccharides.
• Dashi-iri Miso (だし入りおみその素) Dashi (broth)-incorporated miso available in two types: 'Awase' (blended) combining rice, soybean, and barley miso, and 'Koshi' (smooth) using light-colored rice miso with katsuobushi and kombu dashi. Easy to dissolve for everyday cooking.
• Koji Chef Professional Seasoning Series (麴Chef) Professional-use koji-based seasoning sauces for restaurants and commercial kitchens. Includes Herb & Spice Shio Koji (4 herbs and 7 spices blended with shio-koji) and Aged BBQ Sauce (tomato ketchup blended with liquid shio-koji for umami enhancement).
• Aged Koji Powder (熟成こうじパウダー) Powdered koji fermentation seasoning developed using proprietary technology. Adds depth and umami to dishes. Sold primarily for professional foodservice use; incorporated into revised consumer instant miso soup products.
• Two-Year Aged Liquid Shio Koji (二年熟成液体塩こうじ) Premium limited-edition liquid shio-koji aged for 2 years using domestic rice and salt, with rich aroma and matured taste with deep complexity for cooking. Sold exclusively via e-commerce in 200-set limited quantity.
• Tōki to Otta Amazake (透きとおった甘酒) Clear amazake made from domestic rice using koji fermentation, non-alcoholic, no added sugar. Transparent golden color suitable for various mixers.
• Koji & Lemon Ale Craft ale (4% ABV, 350ml) brewed with South Shinshu Meyer lemons and liquid shio-koji, produced in collaboration with In a daze Brewing. Features refreshing citrus acidity and rich koji-derived umami. Sold at local liquor stores, brewery taprooms, restaurants, and e-commerce.
• HANAMARUKEN Premium Miso Sub-brand (ハナマルキ醸造 麹 研究室) Premium sub-brand focused on pursuing koji possibilities. Sells artisanal miso products including the Minister of Agriculture, Forestry and Fisheries Award-winning Inaka Miso, domestically sourced small-batch miso, and luxury long-aged miso.
• Jukusei Hitokiwa Domestic Long-Aged Miso Soup (謹製ひときわ国産長熟みそ汁) Premium instant miso soup made with domestically sourced rice, soybeans, and salt, using long-aged miso (over 2x standard aging period) processed without artificial heating to preserve natural fermentation aroma. Includes separate dashi packet.
• Miso Making Experience Workshop (みそ作り体験館) Paid hands-on miso-making workshop at the Ina Factory. 2,000 yen per person (children under elementary school age free with accompanying adult); 20 people per session, 90 minutes including factory tour. Hosts school groups, embassy staff, tourists, and franchise expansion through Hattendo partnership.

Quantifiable outcome

• 牛肉の破断応力（硬さ）が45%低下（軟化）。熱処理で酵素を失活させた液体塩こうじでも未処理比20%軟化（酵素＋非酵素的因子）
• +5 more outcomes

Named customers9 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

15 partnerships are on record, tiered minor and core.

• Kurashiki Sayo University (くらしき作陽大学)minorStrategic or Co-development Partner · 1 December 2025Academic collaboration with Kurashiki Sayo University Faculty of Food Culture (食文化学部). Ran a '液体塩こうじレシピコンテスト' contest (December 2025–February 2026) for 1st-2nd year students. Winning recipe 'はるま揚げ' was sold as limited product (200 packs) at Tenmaya Store Haraogashima branch on May 30, 2026.
• In a daze Brewing (イナデイズブルーイング)coreStrategic or Co-development Partner · 1 June 2025Craft brewery based in Ina City, Nagano. Co-developed Hanamaruki's first alcoholic beverage 'Koji & Lemon Ale' (4% ABV, 350ml, 800 yen). In a daze Brewing manufactures the product using local South Shinshu lemons and Hanamaruki's liquid shio koji. They expanded sales through their brewery taproom and local liquor store network (酒文化いたや, 西駒山荘).
• Gekkeikan (月桂冠)coreStrategic or Co-development Partner · 1 September 2023Sake manufacturer based in Kyoto Fushimi. Joint research identified deferriferrichrysin (Dfcy), a peptide produced by koji mold, as the active component in liquid shio koji responsible for reducing unpleasant odors (オフ臭低減) in cooked meat and fish. Research presented at Japan Cookery Science Society 2023. Hanamaruki contributed product evaluation; Gekkeikan provided Dfcy technical expertise.
• ABC Cooking Studio TaiwanminorGTM or Marketing Partner · 1 July 2023Hosted Hanamaruki Kitchen 2023 cooking class in Taiwan at ABC Taipei 101 Cooking Studio. Chef Andre Chiang served as special instructor. 40 attendees. Recipes featured liquid shio koji in Mediterranean and dessert applications. Video content produced in Japanese and English for global PR.
• Tenmaya Store (天満屋ストア)minorChannel Partner/ Reseller/ DistributorOkayama-based regional retailer (北区). Partnered with Kurashiki Sayo University for a product development project (産学連携). Hosted the winning recipe from the student liquid shio koji contest as a limited retail product at their Haraogashima store.
• Ibaraki University (茨城大学)coreStrategic or Co-development PartnerJoint research with Ibaraki University Agricultural Department (Prof. Miyaguchi Yuji). Scientifically proved the meat tenderizing mechanism of liquid shio koji (牛肉の破断応力45%低下). Identified Aspergillopepsin I as key enzyme increasing umami (glutamate/aspartate) and sweet (alanine/glycine) free amino acids. Two papers published in peer-reviewed international journals: Food Science and Technology Research (2026) and Animal Science Journal (2026).
• Sonoda Women's University (園田学園女子大学)minorStrategic or Co-development PartnerCollaborative research on effects of liquid shio koji on visceral fat and gut environment in mice. Found significant reduction in total visceral fat weight in mice on high-fat diet with 20% liquid shio koji. Research presented at 77th Japan Nutrition and Food Science Conference.
• Andre Chiang (アンドレ・チャン)minorStrategic or Co-development PartnerTaiwanese world-renowned chef (Michelin star, World's 50 Best Restaurants, World Top 100 Chefs). Developed original liquid shio koji recipes for Hanamaruki Kitchen 2023 Taiwan. Has been using liquid shio koji in his restaurants for 2 years.
• AEON Agri Create (イオンアグリ創造)minorStrategic or Co-development PartnerFood waste reduction collaboration (食品ロス対策). First collaboration used blue tomatoes with liquid shio koji (2022). Second collaboration (October 2023) sold '液体塩こうじ + 規格外なす' set via AEON Nouchi SHOP (2,000 yen). Goals: reduce agricultural food waste using liquid shio koji's preservative/tenderizing properties.
• Hattendo (八天堂)minorChannel Partner/ Reseller/ DistributorHattendo Village ( Hiroshima Airport food theme park) and Hattendo Cafe Lie Kisarazu (Chiba). Partnership includes miso-making experience program franchise (液体塩こうじ recipe products sold at Hattendo Kisarazu shop) and collaborative menu items using liquid shio koji at Hattendo Cafe restaurants.
• Naokyu (直久)minorChannel Partner/ Reseller/ DistributorHistoric ramen chain (15 stores nationwide, founded 1914). Developed limited-time '追いこうじみそラーメン 芳醇香' (1,200 yen) using Hanamaruki oikouji miso, liquid shio koji, and aged koji powder. Sold at all 14 Naokyu locations October–November 2023. Online sales also available.
• Gurunavi (ぐるなび)minorGTM or Marketing PartnerRestaurant discovery platform. Co-developed '液体塩こうじ・究極のから揚げプロジェクト' with 6 Tokyo restaurants offering special fried chicken menu items using liquid shio koji. Project ran February 2023. In-store promotional videos shown on monitors at partner restaurants.
• Takiyo Seed (タキイ種苗)minorGTM or Marketing PartnerSeed company. August 2023 Twitter/X campaign pairing Hanamaruki oikouji miso with Takiyo's V-Shoot cucumbers for a 'まるかじり campaign'. Joint social media giveaway of miso + 15 cucumber V-Shoot plants.
• Takano Foods (タカノフーズ)minorGTM or Marketing PartnerNatto manufacturer. July 2023 Twitter campaign pairing liquid shio koji with Takano's S-903 natto. Recipe collaboration on Instagram (3 recipes posted July 10, Natto Day). Joint social media giveaway.
• Daikanyama Tsutaya (代官山 蔦屋書店)minorChannel Partner/ Reseller/ DistributorPremium lifestyle bookstore in Tokyo. Initial exclusive retail location for HANAMARUKEN premium miso brand launch (August 7–20, 2023). Targeted both Japanese consumers and visiting international tourists.

Scale indicators10 records

Recent moves7 records

Expansion highlights6 records

Direct peers

• Hacho Miso Inc. Specialty miso producer known for long-aged, premium miso variants; directly comparable to Hanamaruki's oikouji and HANAMARUKEN premium positioning, with similar craft/heritage marketing.
• Amanoya Co., Ltd. Long-established Japanese miso maker with national retail distribution; comparable product mix (consumer miso, instant miso soup) and similar scale tier to Hanamaruki.
• Marukome Co., Ltd. Japan's largest miso manufacturer, with broad SKU portfolio across household and instant miso soups; directly comparable to Hanamaruki on category, retail channels, and foodservice reach, but larger scale.

Regional players

• Nagano Miso Co., Ltd. Regional miso maker based in Nagano Prefecture — Hanamaruki's home prefecture — and a fellow frequent National Miso Fair award winner; direct competitive overlap in premium miso categories.

Emerging players

• Marudaizu Koji Miso Koso Co. Specialty koji and koji-fermented product manufacturers in Japan; comparable on fermentation-driven product innovation though typically narrower SKU range than Hanamaruki.

Broad incumbents

• Kagome Co., Ltd. Major Japanese tomato/vegetable-based food and beverage company with significant health-oriented consumer products; comparable on health-and-functionality positioning and retail foodservice reach.
• Mizkan Holdings Co., Ltd. Major Japanese fermented condiment producer (miso, vinegar, sauces) with far larger scale and international footprint; competes in overlapping retail and foodservice channels across Hanamaruki's categories.
• Yamasa Corporation: Japanese producer of soy sauce, miso, and fermented seasonings; overlaps on fermented condiment manufacturing technology and B2B ingredient supply.
• Kikkoman Corporation: Largest Japanese soy sauce and seasoning maker with deep foodservice, foodservice-ingredient, and overseas operations; comparable on B2B seasoning/fragrance-based flavor science and fermentation-driven product development.
• Pokka Sapporo Food & Beverage (Ichiran, Pokka Create): Large Japanese packaged-food manufacturer with instant soup, beverage, and foodservice channels; competes in the same ready-to-drink cup-soup and ambient-format markets.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights7 records

Customer concentration

• Xx.com/hanamaruki_pr
• YouTubeyoutube.com/user/hanamarukipr
• Instagraminstagram.com/hanamaruki_pr
• TikToktiktok.com/@hanamaruki_official
• Facebookfacebook.com/hanamarukipr

Compliance1 record

Revenue estimate

Valuation estimate

Number of profiles

Profiles2 records

Subsidiaries2 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Hanamaruki Foods