Hanamaruki Makes Third Appearance in 10 Years on Nikkei CNBC's Corporate Documentary Program "Monozukuri no Chojintachi"
Hanamaruki Corporation announced its third appearance in 10 years on Nikkei CNBC's corporate documentary program "Monozukuri no Chojintachi." The program featured the global expansion of "Liquid Shio Koji" through its exhibition at the large-scale "Natural Products Expo West 2026" in the US.
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- 📰 Published: May 11, 2026 at 21:00
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Hanamaruki Corporation (Headquarters: Ina City, Nagano Prefecture, Representative Director and President: Shuichiro Hanaoka, hereinafter "the Company") is pleased to announce its feature on the corporate documentary program "Monozukuri no Chojintachi" (Challengers of Manufacturing), broadcast on Nikkei CNBC (CS broadcast) on Saturday, May 9, 2026.
This marks Hanamaruki's third appearance on the program, and its first in approximately 10 years since its broadcasts in 2015 and 2016. Over this decade, the global expansion of "Liquid Shio Koji" has evolved to a new stage.
The recent program primarily showcased the Company's participation in "Natural Products Expo West 2026," the world's largest natural and organic food exhibition held in Anaheim, California, USA, in March 2026. It presented a documentary-style account of Hanamaruki's challenge towards full-scale entry into overseas markets.
The program can also be viewed on Hanamaruki's official YouTube channel. Videos from the 2015 and 2016 broadcasts are also currently available.
■ About the Broadcast Program
Program Name
Nikkei CNBC "Monozukuri no Chojintachi"
Broadcast Date and Time
Saturday, May 9, 2026, 17:50-17:55
Broadcast Channel
Nikkei CNBC (CS broadcast)
Program Overview
A corporate program that introduces the development stories of challenging companies and individuals in a documentary style.
Official Program Website
https://choujin.jp/
■ Content of the Current Program
The current broadcast focuses on the full-scale overseas expansion of Liquid Shio Koji, centering on the exhibition at "Natural Products Expo West 2026" (Anaheim, California, USA) held in March 2026. Key highlights of the program include:
- An experiential booth showcased at the largest natural food exhibition in the US (structured as "Know → Understand → Want to use → Trust")
- Tasting demonstrations of multinational dishes such as salmon grill and schweinshaxe by Grand Chef Ryusaku Akiyama
- Announcement of the new international brand copy "Cultured Umami Essence" and a refreshed label design
- First public unveiling of a small 210ml type and an organic certified model
- Global quality strategy, including the acquisition of manufacturing patents worldwide, including Japan
▲ Hanamaruki booth at Natural Products Expo West 2026. Displaying the new "Cultured Umami Essence" bottle and tasting menu.
■ History of Hanamaruki's Appearances on "Monozukuri no Chojintachi"
This marks the third appearance. The trajectory of Liquid Shio Koji's overseas expansion can be reviewed in all three videos.
Episode | Title | Broadcast Date
---|---|---
1st | Liquid Shio Koji as a Global Fermented Seasoning | May 20, 2015
2nd | Liquid Shio Koji as a Global Fermented Seasoning Part II | May 20, 2016
3rd (Current) | Cultured Umami Essence "Liquid Shio Koji" Full-scale Overseas Expansion | May 9, 2026
■ Available on Official YouTube Channel
The videos are available on Hanamaruki's official YouTube channel after broadcast. As the footage is available for secondary use, media outlets are encouraged to utilize it.
▼ Current video (3rd episode) https://youtu.be/-bO16GcznG8?si=Nz0DccNKj-7bc822
▼ 1st episode (broadcast in 2015) https://youtu.be/CvW3VIFRHHI?si=W4OxL80STyyN6MK0
▼ 2nd episode (broadcast in 2016) https://youtu.be/ArgWZG6B7os?si=v6XMXfxR9sv1W4Vh
■ About "Liquid Shio Koji"
"Liquid Shio Koji" is a versatile fermented seasoning made by liquefying granular shio koji using Hanamaruki's proprietary pressing technology (manufacturing patent acquired). It is finished with a non-heating method, preserving its enzymes, and exhibits hybrid effects: ① "softening effect" to tenderize ingredients, ② "umami enhancement effect" to bring out flavor, and ③ "masking effect" to suppress undesirable flavors.
With only "rice koji, salt, and water" as ingredients, this simple seasoning has steadily expanded sales since its domestic launch in 2012, and is now accelerating its overseas expansion, including in the US and Thailand.
■ Reference: Related Press Release
- "Natural Products Expo West 2026" Exhibition Release (March 5, 2026)
https://www.hanamaruki.co.jp/news/details/natural-products-expo-west-2026.html
This marks Hanamaruki's third appearance on the program, and its first in approximately 10 years since its broadcasts in 2015 and 2016. Over this decade, the global expansion of "Liquid Shio Koji" has evolved to a new stage.
The recent program primarily showcased the Company's participation in "Natural Products Expo West 2026," the world's largest natural and organic food exhibition held in Anaheim, California, USA, in March 2026. It presented a documentary-style account of Hanamaruki's challenge towards full-scale entry into overseas markets.
The program can also be viewed on Hanamaruki's official YouTube channel. Videos from the 2015 and 2016 broadcasts are also currently available.
■ About the Broadcast Program
Program Name
Nikkei CNBC "Monozukuri no Chojintachi"
Broadcast Date and Time
Saturday, May 9, 2026, 17:50-17:55
Broadcast Channel
Nikkei CNBC (CS broadcast)
Program Overview
A corporate program that introduces the development stories of challenging companies and individuals in a documentary style.
Official Program Website
https://choujin.jp/
■ Content of the Current Program
The current broadcast focuses on the full-scale overseas expansion of Liquid Shio Koji, centering on the exhibition at "Natural Products Expo West 2026" (Anaheim, California, USA) held in March 2026. Key highlights of the program include:
- An experiential booth showcased at the largest natural food exhibition in the US (structured as "Know → Understand → Want to use → Trust")
- Tasting demonstrations of multinational dishes such as salmon grill and schweinshaxe by Grand Chef Ryusaku Akiyama
- Announcement of the new international brand copy "Cultured Umami Essence" and a refreshed label design
- First public unveiling of a small 210ml type and an organic certified model
- Global quality strategy, including the acquisition of manufacturing patents worldwide, including Japan
▲ Hanamaruki booth at Natural Products Expo West 2026. Displaying the new "Cultured Umami Essence" bottle and tasting menu.
■ History of Hanamaruki's Appearances on "Monozukuri no Chojintachi"
This marks the third appearance. The trajectory of Liquid Shio Koji's overseas expansion can be reviewed in all three videos.
Episode | Title | Broadcast Date
---|---|---
1st | Liquid Shio Koji as a Global Fermented Seasoning | May 20, 2015
2nd | Liquid Shio Koji as a Global Fermented Seasoning Part II | May 20, 2016
3rd (Current) | Cultured Umami Essence "Liquid Shio Koji" Full-scale Overseas Expansion | May 9, 2026
■ Available on Official YouTube Channel
The videos are available on Hanamaruki's official YouTube channel after broadcast. As the footage is available for secondary use, media outlets are encouraged to utilize it.
▼ Current video (3rd episode) https://youtu.be/-bO16GcznG8?si=Nz0DccNKj-7bc822
▼ 1st episode (broadcast in 2015) https://youtu.be/CvW3VIFRHHI?si=W4OxL80STyyN6MK0
▼ 2nd episode (broadcast in 2016) https://youtu.be/ArgWZG6B7os?si=v6XMXfxR9sv1W4Vh
■ About "Liquid Shio Koji"
"Liquid Shio Koji" is a versatile fermented seasoning made by liquefying granular shio koji using Hanamaruki's proprietary pressing technology (manufacturing patent acquired). It is finished with a non-heating method, preserving its enzymes, and exhibits hybrid effects: ① "softening effect" to tenderize ingredients, ② "umami enhancement effect" to bring out flavor, and ③ "masking effect" to suppress undesirable flavors.
With only "rice koji, salt, and water" as ingredients, this simple seasoning has steadily expanded sales since its domestic launch in 2012, and is now accelerating its overseas expansion, including in the US and Thailand.
■ Reference: Related Press Release
- "Natural Products Expo West 2026" Exhibition Release (March 5, 2026)
https://www.hanamaruki.co.jp/news/details/natural-products-expo-west-2026.html