Yakult

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.

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.

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.

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.

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.

One of Kyoto's three great pickles. A vibrant purple pickle made by salt-pickling eggplant, cucumber, myoga ginger, etc. with red shiso leaves and fermenting with lactic acid bacteria.