Kombucha (Japanese Tea Drink)

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.

Japan's first lactic acid drink, launched in 1919 by Kaiun Mishima's Calpis company. Based on 'Calpis sour milk' made by two-stage fermentation of skim milk with lactic acid bacteria and yeast. A beloved national beverage with sweet-sour flavor.

A probiotic drink developed by Dr. Minoru Shirota in 1935. Contains the proprietary strain Lactobacillus casei Shirota (LcS). Now a global brand sold in over 40 countries.

A sweet drink made by mixing rice koji with rice (or rice porridge) and keeping it warm at 55-60°C for 8-10 hours to saccharify starch with koji enzymes. So nutritious it is called 'drinkable IV drip.' Contains no alcohol.

Functional yogurts using uniquely Japanese lactic acid bacteria strains. Many products like Meiji Bulgaria Yogurt, R-1, LG21, and Gasseri SP highlight specific health benefits.

An acidic seasoning made by first fermenting raw materials (rice, fruits, etc.) into alcohol, then converting to acetic acid through acetic acid bacteria. Includes rice vinegar, black vinegar, fruit vinegars, and more.

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. There are many varieties depending on region and ingredients, including red miso, white miso, and blended miso. Indispensable to Japanese meals as miso soup, it has recently attracted global attention as a health food.