Message from founder

The safety of Chinese food products is currently a major issue in the food industry.  Contamination by substances that should not be added to food products such as ethamidophos, melamine, dichlorvos, and/or the addition of agrochemicals severely exceeding standard levels has come to light, and people around the world have been subjected to health hazards.  Anxiety towards Chinese food products has reached a peak, and some restaurants are even beginning to advertise the fact that they're not using Chinese ingredients by using phrases such as "China-free".

However, this problem isn't just about the trust of Chinese food products, but also a problem that really shakes up the trust of the entire food production industry. We all know how difficult it is to regain the trust of consumers that has been totally lost.

Consumers will take measures of self-defense, and will make choices regarding food products with a strict sense of skepticism.  We, the food industry as a whole, must strive to restore the public confidence in "food."

Ever since our founding 35 years ago, we have always considered the safety of food products our number one priority, and have sought after safe and sound food products. We have continued to do research as to how we can reduce the amount of chemical additives while maintaining food safety.  We have conducted many tests on the farming of chicken, pigs, and fish using applications of microbial resources.

With the help of Dr. Michio Kuji, a world authority on macrobiotics, we have succeeded in the development of a food product that utilizes ancient Japanese traditional fermentation technology on an in-house plantation located in an expansive and vitally charged land in Brazil.

This is a wonderful fermented food that uses plant derivative ingredients from organically grown grains, pulses, vegetables and fruits, which are then fermented using an ultra-soft water with a 1.2 hardness that spring naturally on the farm.

This fermented product goes through a three stage process of primary fermentation by yeast, secondary fermentation by lactobacillus, and tertiary fermentation by acetobacter to reach completion.  With the addition of acetate fermentation induced by local bacteria, a great degree of acetic acids that work in favor of health maintenance are produced and a subtle tartness is added to the taste of the food, which will allow one to enjoy its good taste even after heating.  It is truly the next generation fermented food product that can be used not only as food, but also as a safe and good tasting preservative and additive.

To acquire evidence, we conducted clinical tests regarding gut flora at the Kitasato Institute Medical Center Hospital, and, as you can see, very promising reports have been issued. Furthermore, in the United States, we are currently conducting authoritative, world-class clinical trials on 125 clinical test subjects.  In the future, by attaining the approval of the United States Food and Drug Administration (FDA), the value of this enzyme will increase, not only as a food product, but also as an ingredient for additives and medical goods.  The effects of adding this to food products as an additive include antibacterial functions, longer shelf life, and improvement in taste, as is shown in the appendix table. The advantages as a safe and good tasting additive are proven.

Now is a time when consumer awareness is shifting and a revolution in food is about to take place.  From now on, consumers will be increasingly selective with strict standards when choosing safer products, and authentic products.  If you can provide good tasting food products that are safe and have a long shelf life, without using any chemical additives such as antiseptics, it will be one of the biggest appeals for your company, and will lead to the differentiation between your company and others.

With a confidence that we have built up during our 35-year history, we proudly present to you this wonderful fermented food product.

Yukio Hashimoto