#Japan #Tokyo #Italian Cuisine #Hanamaruki #Liquid Salt Koji

Collaboration of Hanamaruki and the Japan Association of Italian Cuisine

Experience a gastronomic delight at the upcoming "Liquid Salt Koji Italian Restaurant Fair" taking place from June 15 to July 5, 2026, in Tokyo. Hanamaruki Corporation, a leading producer of miso and fermented products, is teaming up with the Japan Association of Italian Cuisine, where renowned chefs will present their unique dishes incorporating the versatile seasoning, liquid salt koji.

What is Liquid Salt Koji?

Liquid salt koji is a liquid version of Japan's traditional seasoning, salt koji, that is made using a proprietary method by Hanamaruki. It acts as a universal seasoning that enhances the umami of various ingredients through the work of enzymes. It can be utilized in a wide range of culinary applications, from marinating meats and fish to seasoning dishes directly.

This collaboration has been highly praised by the Japan Association of Italian Cuisine, who recognizes liquid salt koji as a groundbreaking seasoning that opens new possibilities in Italian cooking. During the fair, participating restaurants will offer specially crafted menus that incorporate this unique ingredient, showcasing the distinct characteristics of each establishment.

Event Details

• - Duration: June 15 (Mon) to July 5 (Sun), 2026 (Excluding each restaurant's regular holidays).
• - Participating Locations: Three restaurants – Piattosuzuki, Clima di Toscana, and Ristorante La Chau.
• - Features:

- During the event period, exclusive original menu items made with liquid salt koji will be offered for lunch or dinner.
- Guests visiting during the event will receive a sample of liquid salt koji along with a recipe leaflet, available on a first-come, first-served basis.

Featured Restaurants and Their Menus

Piattosuzuki

Chef: Jahei Suzuki
Location: 1-7-7 Azabujuban, Minato, Tokyo, 4th Floor, Hasebeya Building
Website: piattosuzuki.square.site
Profile: Born in Ibaraki in 1967, Chef Suzuki began his culinary journey at 16. After training under renowned chef Katsumi Hirata, he studied in Italy and established Piattosuzuki in 2002.
Dinner Menu:
- Octopus Soppressata marinated in salt koji
- Ham made from pork loin marinated in salt koji

Clima di Toscana

Chef: Shinichi Sato
Location: 101 Hongo 1-28-32, Bunkyo, Tokyo
Website: clima-di-toscana.jp
Profile: Chef Sato hails from Aomori and has worked in Michelin-starred establishments in Italy before opening Clima di Toscana in 2017. He also holds a sommelier qualification.
Menu:
- Salt koji marinated Scallops alla Livornese (Lunch/Dinner)
- Lampredotto with Salt Koji Salsa Verde (Lunch/Dinner)

Ristorante La Chau

Chef: Tsuyoshi Mawata
Location: B1F Nakano Building 3, 2-16-7 Shibaura, Minato, Tokyo
Website: ristrantelachau.foodre.jp
Profile: Chef Mawata, born in Tokyo in 1972, trained for over four years in a Michelin-starred restaurant in Piedmont, Italy. He opened Ristorante La Chau after working as a chef in various hotels.
Dinner Menu:
- Roasted Pork Shoulder marinated for 24 hours in salt koji
- Cold Carbonara made with Hida Takayama Pleasure Pork and salt koji
- Spaghetti with Yokosuka vegetables and Ooyama chicken breast using salt koji

About Liquid Salt Koji

This exquisite seasoning is created using a patented pressure extraction technique, converting granular salt koji into a liquid form while maintaining enzymatic properties through non-heating methods. Liquid salt koji offers a hybrid effect that includes:
1. Softening of ingredients (softening effect).
2. Enhancement of umami flavor (umami boosting effect).
3. Masking of undesirable flavors (masking effect).
4. Improvement of yield (moisture retention effect).

Made with only three ingredients – rice koji, salt, and water – liquid salt koji has steadily expanded its market since its domestic release in 2012, and international expansion is now accelerating, including in the USA and Thailand.

About the Japan Association of Italian Cuisine (A.C.C.I.)

Established in 1988, A.C.C.I. is a professional organization comprised of Italian cuisine chefs and affiliated companies, aiming to promote Italian culinary enjoyment and education in Japan. Through various activities including workshops and events, A.C.C.I. strives to foster the development and appreciation of Italian culture and cuisine.
Website: a-c-c-i.com