Upcycled soy sauce waste finds new life in Japanese skincare masks

A limited-edition face mask incorporating upcycled soy sauce lees was launched in Japan in January through a cross-industry collaboration involving Mizkan Holdings Co., Ltd., StylingLife Holdings Inc. BCL COMPANY and biotech start-up Fermenstation Co., Ltd. The product marked the first time ingredients derived from Mizkan’s flagship Ajipon seasoning brand were used in a cosmetics application.

The collaboration addressed the environmental challenge posed by soy sauce lees, a nutrient-rich residue generated during the production of Ajipon. Mizkan supplied the raw lees to Fermenstation, a company specialising in upcycling technology. Using its proprietary fermentation processes, Fermenstation converted the material into a fermented liquid and yeast extract suitable for cosmetic use. These ingredients were incorporated into the Saborino Mezama Sheet, an all-in-one morning face mask developed and marketed by BCL Company.

The product is named Saborino Mezama Sheet High Moisture Type N AP25, and was designed to function as a cleanser, skincare treatment and moisturising base in a single minute. The inclusion of fermented liquid and yeast extract derived from upcycled soy sauce lees was intended to provide moisture and nourishment through fermentation-based ingredients. The masks also contained plant-based moisturising components, including soy isoflavones and yuzu-derived ceramides, and featured a subtle scent inspired by fermented mash.