Calpis (Calpico)

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.

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.

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.

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 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 iconic rice wine brewed through 'parallel multiple fermentation,' where koji mold saccharifies rice starch while yeast simultaneously performs alcoholic fermentation.

Traditional Japanese pickles made by immersing vegetables in a fermented rice bran bed (nukadoko). Characterized by refreshing lactic acid sourness and vitamin B1 from the rice bran.