Japanese Functional Yogurt

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 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.

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 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.

Japanese 'kombucha' is a non-fermented drink made from powdered kelp dissolved in hot water. Separately, 'kocha kinoko' (tea mushroom) was a fermented tea drink that boomed in 1970s Japan, made by fermenting black tea with a SCOBY. The 'kombucha' popular in the West today refers to the latter.

A seasoning made by mixing rice koji with soy sauce and fermenting. Like shio koji, it is noted as a versatile condiment. The umami of soy sauce combines with koji's sweetness and enzymatic power for deep flavor.

Japanese craft beer spread nationwide following the 1994 liquor tax law revision that lowered minimum brewing volume requirements. Many unique brands use distinctively Japanese adjuncts such as yuzu, sansho pepper, and wasabi.