The "Kawaturu x Hanamaruki" Collaboration Product "Maro Shio Koji Ume" Wins Gold Medal at Tsukemono Grand Prix 2026! – 50 Years of Challenge Bears Fruit: High Acclaim for the Fusion of Tradition and Innovation.
Kawaturu Co., Ltd. announced that its new collaboration product, "Maro Shio Koji Ume," which uses Hanamaruki Co., Ltd.'s "Yeast Fermented Liquid Shio Koji," won the Gold Medal at the "11th Tsukemono Grand Prix 2026" held at Tokyo Big Sight on May 10, 2026. This next-generation pickled plum achieves a mild taste by suppressing the sharpness of acidity and saltiness through a long aging process of 21 days.
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- 📰 Published: May 21, 2026 at 18:00
- 🔍 Collected: May 21, 2026 at 09:31
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Kawaturu Co., Ltd. (Headquarters: Wakayama City, Wakayama Prefecture; President: Nobuhiro Kawashima; hereinafter "Kawaturu"), a comprehensive food manufacturer celebrating its 50th anniversary, is pleased to announce that its new product "Maro Shio Koji Ume," which uses "Yeast Fermented Liquid Shio Koji" from Hanamaruki Co., Ltd. (Headquarters: Ina City, Nagano Prefecture), a manufacturer of miso and brewed products, won the "Gold Medal" after the final presentation at the "11th Tsukemono Grand Prix 2026" held at Tokyo Big Sight on May 10, 2026.
■ Details of the Final Presentation: The Impact of 21-Day "Aging"
At the final presentation held on May 10, Teramoto (Product Department/Product Development Section/Chief) and other developers took the stage to talk about the core of this product and commented on the team's unified efforts.
Presentation by Chief Teramoto
Wakayama's Tradition x Traditional Fermentation:
"Maro Shio Koji Ume" combines Wakayama's specialty "Umeboshi" (pickled plum) with "Shio Koji" (salted rice malt), a traditional Japanese fermented food. The biggest obstacle in development was the long-term pickling process, which is considered difficult from the perspective of production efficiency.
Commitment to "3-Week (21-Day)" Aging:
The pickling process was extended by "plus 1 week" compared to the standard, conducting a total of 3 weeks of aging. This succeeded in suppressing the sharp acidity characteristic of Umeboshi and drawing out the natural mild sweetness of the plum without making the saltiness feel strong.
Trial and Error by the Whole Team:
Because the seasoning period is long, it was extremely difficult in terms of time to repeat taste checks. However, through close collaboration between the production site and the quality control team to pursue an uncompromising formula, they achieved an "astonishing mildness" that they can deliver with confidence.
■ Background to Advancing to the Finals
The key to securing the presentation opportunity in the finals was the hybrid business model of "trading company x manufacturer" advocated by Kawaturu.
Overcoming Challenges:
Previously, the combination of Umeboshi and Shio Koji was considered difficult for nationwide distribution due to the difficulty of controlling fermentation and production efficiency.
Information Capabilities of a Trading Company:
As a trading company, Kawaturu paid attention to the innovative ingredient "Yeast Fermented Liquid Shio Koji" by Hanamaruki.
Development Capabilities of a Manufacturer:
At its own factory, Kawaturu established an unprecedented 21-day long-term aging process. They succeeded in removing the harsh edges through the power of enzymes in Shio Koji and maximizing the natural umami of the plum.
■ Why We Reached the Finals: Unique Self-Analysis
We analyzed the points that were highly evaluated as a "next-generation pickled product" in this screening.
"Ultra-Mild" Eating Experience:
Due to the penetrative power of Liquid Shio Koji, the "sharpness" of saltiness and acidity disappeared, realizing an amazingly mild flavor that overturns the concept of traditional Umeboshi.
Commitment to Clean Label:
With rising health consciousness, a deep umami flavor was created using only the power of natural fermentation without using chemical seasonings.
Successful Cross-Industry Collaboration:
Kawaturu's traditional techniques built over 50 years integrated with Hanamaruki's fermentation technology, creating a completely new category not yet present in the market.
■ Comment from Nobuhiro Kawashima, President of Kawaturu Co., Ltd.
"Receiving the prestigious Gold Medal has given our company great confidence. What I felt through this Grand Prix is the depth of Japanese pickling culture. Many other wonderful entries were lined up at the venue, and as someone involved in food, I am truly proud to stand in such a high-level place. I would also like to express my deep gratitude to the organizers who gave us this opportunity, to Hanamaruki who developed this together with us, and to the farmers in the production area. Kawaturu will continue to deliver 'surprise and emotion' to the dining table while respecting tradition and without being bound by industry common sense."
■ Product Overview
Product Name: Maro Shio Koji Ume
Features: Uses Hanamaruki's "Yeast Fermented Liquid Shio Koji." Achieves an "ultra-mild" taste with the sharp edges of acidity and saltiness removed through 21 days of long-term aging.
Sales Channels: Nationwide supermarkets, department stores, e-commerce sites, etc.
Official URL: https://kawaturu.jp
■ About Kawaturu Co., Ltd.
Founded in 1975 (50th anniversary). A comprehensive food manufacturer headquartered in Wakayama. Centered on a hybrid business model of "trading company x manufacturer," the company works to enhance the value of Kishu Nanko Ume and create a sustainable food culture.
■ Details of the Final Presentation: The Impact of 21-Day "Aging"
At the final presentation held on May 10, Teramoto (Product Department/Product Development Section/Chief) and other developers took the stage to talk about the core of this product and commented on the team's unified efforts.
Presentation by Chief Teramoto
Wakayama's Tradition x Traditional Fermentation:
"Maro Shio Koji Ume" combines Wakayama's specialty "Umeboshi" (pickled plum) with "Shio Koji" (salted rice malt), a traditional Japanese fermented food. The biggest obstacle in development was the long-term pickling process, which is considered difficult from the perspective of production efficiency.
Commitment to "3-Week (21-Day)" Aging:
The pickling process was extended by "plus 1 week" compared to the standard, conducting a total of 3 weeks of aging. This succeeded in suppressing the sharp acidity characteristic of Umeboshi and drawing out the natural mild sweetness of the plum without making the saltiness feel strong.
Trial and Error by the Whole Team:
Because the seasoning period is long, it was extremely difficult in terms of time to repeat taste checks. However, through close collaboration between the production site and the quality control team to pursue an uncompromising formula, they achieved an "astonishing mildness" that they can deliver with confidence.
■ Background to Advancing to the Finals
The key to securing the presentation opportunity in the finals was the hybrid business model of "trading company x manufacturer" advocated by Kawaturu.
Overcoming Challenges:
Previously, the combination of Umeboshi and Shio Koji was considered difficult for nationwide distribution due to the difficulty of controlling fermentation and production efficiency.
Information Capabilities of a Trading Company:
As a trading company, Kawaturu paid attention to the innovative ingredient "Yeast Fermented Liquid Shio Koji" by Hanamaruki.
Development Capabilities of a Manufacturer:
At its own factory, Kawaturu established an unprecedented 21-day long-term aging process. They succeeded in removing the harsh edges through the power of enzymes in Shio Koji and maximizing the natural umami of the plum.
■ Why We Reached the Finals: Unique Self-Analysis
We analyzed the points that were highly evaluated as a "next-generation pickled product" in this screening.
"Ultra-Mild" Eating Experience:
Due to the penetrative power of Liquid Shio Koji, the "sharpness" of saltiness and acidity disappeared, realizing an amazingly mild flavor that overturns the concept of traditional Umeboshi.
Commitment to Clean Label:
With rising health consciousness, a deep umami flavor was created using only the power of natural fermentation without using chemical seasonings.
Successful Cross-Industry Collaboration:
Kawaturu's traditional techniques built over 50 years integrated with Hanamaruki's fermentation technology, creating a completely new category not yet present in the market.
■ Comment from Nobuhiro Kawashima, President of Kawaturu Co., Ltd.
"Receiving the prestigious Gold Medal has given our company great confidence. What I felt through this Grand Prix is the depth of Japanese pickling culture. Many other wonderful entries were lined up at the venue, and as someone involved in food, I am truly proud to stand in such a high-level place. I would also like to express my deep gratitude to the organizers who gave us this opportunity, to Hanamaruki who developed this together with us, and to the farmers in the production area. Kawaturu will continue to deliver 'surprise and emotion' to the dining table while respecting tradition and without being bound by industry common sense."
■ Product Overview
Product Name: Maro Shio Koji Ume
Features: Uses Hanamaruki's "Yeast Fermented Liquid Shio Koji." Achieves an "ultra-mild" taste with the sharp edges of acidity and saltiness removed through 21 days of long-term aging.
Sales Channels: Nationwide supermarkets, department stores, e-commerce sites, etc.
Official URL: https://kawaturu.jp
■ About Kawaturu Co., Ltd.
Founded in 1975 (50th anniversary). A comprehensive food manufacturer headquartered in Wakayama. Centered on a hybrid business model of "trading company x manufacturer," the company works to enhance the value of Kishu Nanko Ume and create a sustainable food culture.
FAQ
What kind of product is "Maro Shio Koji Ume"?
It is a collaboration product between Kawaturu and Hanamaruki, using Hanamaruki's "Yeast-Fermented Liquid Shio Koji" and aged for 21 days to achieve a mellow taste.
What award did the product win and at which event?
It won the Gold Award at the 11th Pickles Grand Prix 2026 held at Tokyo Big Sight on May 10, 2026.
How long is the aging period for the product?
The product is aged and pickled for a total of 3 weeks (21 days), which is one week longer than usual.
Where is "Maro Shio Koji Ume" available for purchase?
It is available at supermarkets nationwide, department stores, and EC sites.
What are the company details of the manufacturer, Kawaturu?
Founded in 1975 (celebrating its 50th anniversary), Kawaturu is a general food manufacturer headquartered in Wakayama City, Wakayama Prefecture, operating under a hybrid "trading company x manufacturer" model.