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Fermenter

Fermenter

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株式会社HAKKOU JAPAN
It continues because it is delicious, and it is ready because it continues. Evolution of traditional Japan fermentation culture through science. Utilizing Shinshu University's research and local ingredients, we deliver delicious and healthy fermented foods to the next generation while preserving tradition.

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T2010701047196

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About the brand

It continues because it is delicious, and it is ready because it continues. Evolution of traditional Japan fermentation culture through science. Utilizing Shinshu University's research and local ingredients, we deliver delicious and healthy fermented foods to the next generation while preserving tradition.
1
In collaboration with Shinshu University, we develop products that combine natural recipes that make use of tradition and the latest technology.
2
Dried natto rich in isoflavones with a fun crispy texture. You can taste the gentle sweetness of amazake, gluten-free granola.
3
As a startup from Shinshu University, he is working on product development that makes use of the region's rich ingredients, and is committed to conveying the charm and health value of Japan's fermentation culture to the world.

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株式会社HAKKOU JAPAN

We are a company specializing in fermented foods that discover new value in fermented foods through research and give back to society through product development.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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HAKKOU JAPAN's mission is to deliver "deliciousness" and "health" through the power of fermentation, which Japan is proud of, and to pass on the tradition and culture of fermentation to the next generation.
　
Japan's traditional fermentation techniques are a remarkable cultural heritage that is unique in the world. Fermented foods such as miso, soy sauce, natto, and Japan sake, which have been nurtured over thousands of years of history, are not only essential to the Japan dining table, but are also loved by people around the world.
　
The power of this fermentation transcends mere taste and has the potential to bring about people's health and physical harmony.
　
Among them, Shinshu (Nagano Prefecture), known as the longest-lived prefecture in Japan, is deeply connected to fermentation culture.
Shinshu is a land that has nurtured fermented foods such as miso, pickles, and Japan sake by taking advantage of its cool climate. The fermentation techniques cultivated here are honed in tradition yet deeply harmonized with modern health consciousness.
It is no exaggeration to say that part of the secret of longevity lies in the power of these fermented foods.
　
While learning from Shinshu's proud fermentation technology and longevity culture, we scientifically pursue fermentation from two perspectives: "in vitro fermentation" and "internal fermentation", and show its wonderfulness.
　
We are working to make use of it for generations.

What are we doing?

Fermentation Science Meets Tradition
　
HAKKOU JAPAN is a company specializing in fermented foods that discover new value in fermented foods through research and give back to society through product development. Our activities are based on three pillars: "rediscovery," "return," and "reinvestment."
　
Rediscovery: We will scientifically elucidate the new value and effects of fermented foods that the region is proud of through research at Shinshu University. By backing up traditional wisdom with modern science and rediscovering its true value, it expands the possibilities of fermented foods.
　
Contribution: We will use basic research on fermentation for product development and give back research technology to society. By turning academic discoveries into real products, we are allowing many people to reap the benefits of fermentation.
　
Reinvestment: Reinvest the profits generated from commercialization into research. By running the research and development cycle in a sustainable way, we support the inheritance and development of fermentation culture.

Commitment to the product

Dried natto full of isoflavones
　
Additive-free dried natto made with domestic "Suzuroman" soybeans. The unique low-temperature drying technology suppresses the sticky smell unique to natto while enhancing nutrition.
Nattokinase is about 140%, isoflavones are more than 300%, and vitamin K₁ is also increased to more than 250%.
It is released on the day of fermentation, and is easy to use as a topping for salads and soups.
This is a healthy new snack that can be recommended even for those who don't like natto.
　
Fermented amazake and rice flour
100% domestic gluten-free granola based on amazake and rice flour.
It does not contain sugar, and all the sweetness is naturally derived from amazake and rice koji. The crunchy and light texture is addictive.
The main ingredients are domestic oatmeal, rice flour, walnuts, rice oil, inulin, fructooligosaccharides, agaro-oligosaccharides, and other carefully selected ingredients that are gentle on the body.
With about 17g of sugar and 140kcal of calories per serving, it's perfect for breakfast or snacks, and is also suitable for those who are active and health-conscious.
It goes well with yogurt and milk, and is a natural granola that can be easily incorporated into your daily table.
　
　

Who are supporting us?

For those who seek the blessings of fermentation
It is supported by people who value both health and deliciousness. In particular, it is used by the following people.
　
Health-conscious people
For those who want to stay healthy with naturally derived foods, we bring the power of fermented foods based on scientific evidence. In particular, it has been well received by people in their 40s and older who are highly health-conscious, saying that it supports their health in a natural way.
　
Those who seek the essence of food
It is favored by those who want an authentic taste made using traditional manufacturing methods, rather than additives or artificial ingredients. We often hear that "you can enjoy the old-fashioned taste in a modern form".
　
Those who want to pass on their culture to the next generation
The generation of parents who value Japan's food culture and traditions and want to pass them on to the next generation also praises them as "an opportunity to convey the wonders of Japan's fermentation culture to their children."
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