Series Sales Exceed 4,000 Units: Chef Sakura's All-Purpose Seasoning 'Kofuku no Kakushi Aji' Launches Reduced-Sodium Version

HITOTEMA Co., Ltd., the company behind the SAKURA's brand, has added a reduced-sodium version to its lineup of chef Sakura's all-purpose seasoning, 'Kofuku no Kakushi Aji'. Positioned within the brand's mission of 'making daily cooking a joy in life', this seasoning has earned strong support as a staple that defines a dish with just one sprinkle, with cumulative series sales now exceeding 4,000 units. The reduced-sodium version, in particular, is finding its way onto tables of those monitoring salt intake and families prioritizing health, praised with comments like 'I no longer hesitate about seasoning'.

■ A Seasoning That Delivers Flavor Without the Salt

When people begin reducing salt, many hit a wall: 'the food tastes bland'. As salt is reduced, dishes lose definition, prompting users to compensate with other seasonings. 'Kofuku no Kakushi Aji Reduced-Sodium Type' was created to solve this very issue. By suppressing saltiness while enhancing depth through the rich umami of onions, kelp, and shiitake mushrooms, it delivers satisfying flavor even with less sodium.

In practice, users report: 'It's great that I can add it without making the dish too salty', 'The dashi-like flavor is so strong that I don't need other seasonings when stir-frying vegetables', and 'I use it for my family's low-sodium diet'. It blends seamlessly into a wide range of dishes, from stir-fries and soups to stews, across Japanese, Western, and Chinese cuisines.

■ Authentic Umami from Just Four Natural Ingredients

The ingredients are limited to just four: salt, onion powder, kelp powder, and dried shiitake mushrooms. Using salt refined from seawater nurtured in the Seto Inland Sea as a base, it harmonizes the natural sweetness and umami of Awaji Island onions, the refined umami of domestic kelp, and the rich aroma of shiitake mushrooms from Ehime Prefecture.

Without relying on artificial flavor enhancers, the product highlights the natural taste of ingredients while layering authentic depth. Its smooth, free-flowing texture resists moisture, and a single sprinkle at the end of cooking completes the dish. While the regular version contains 100g, the reduced-sodium version is designed at 80g for those seeking even lower sodium intake.

■ Born from the Question: 'What Should I Add?'

While running cooking classes, chef Sakura frequently heard from participants: 'Even after tasting, I don't know what to add'. Adding soy sauce makes it taste like soy sauce; adding noodle soup base makes it taste like noodle soup.

Identifying whether saltiness, umami, or sweetness is needed requires experience. Thus, 'Kofuku no Kakushi Aji' was developed as a seasoning that balances saltiness, umami, and sweetness—enhancing any dish without overpowering the original ingredients. The reduced-sodium version carries forward this philosophy while catering to those mindful of their health.

■ Product Overview

Product Name: Kofuku no Kakushi Aji Reduced-Sodium Type
Price: ¥1,280 (tax included)

Net Weight: 80g

Ingredients: Salt (domestically produced), onion powder, kelp powder, dried shiitake mushroom

Country of Origin: Japan / Shelf Life: 1 year from manufacturing date (unopened)

Sales Channel: SAKURA's Online Store

When in doubt about seasoning, just one sprinkle. Even with reduced salt, make daily cooking a joy in life.

※Cumulative series sales based on SAKURA's Online Store data (as of May 15, 2026), including all variations, from company sales records.