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Fermented Sweets Research Institute

Fermented Sweets Research Institute

ハッコウスイーツケンキュウジョ
Vendor
株式会社ここく
We are researching fermented sweets that do not use sugar, milk, eggs, or wheat every day.
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T8350001015335

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About the brand

We are researching fermented sweets that do not use sugar, milk, eggs, or wheat every day.
1
All sugar-free, dairy-egg-free (plant-based), gluten-free (barley flour), organic ingredients
2
Sweets made with homemade salt made from the Kuroshio Current pumped out of the sea are popular.

More about the Brand Owner

加藤潤一

Junichi Kato

Turned from designer to farmer. We grow native barley and soybeans, and then make salt on a boat to deliver delicious sweets centered on our own raw materials.
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Learn more about this brand

Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The reason we launched "Kokoku" was the Great East Japan Earthquake. At that time, I lived in the metropolitan area and saw people trapped in the city when trains stopped, lifeline crises, and stores where food disappeared due to hoarding. Faced with the reality that "there is money but no food", I was keenly aware of the fragility of life dependent on a large system.
　
Meanwhile, my son suffered from an incurable kidney disease and was hospitalized for three months. It was a disease of unknown cause, but I deeply regretted that my food was the cause. You don't notice it when you're healthy, and you're happy to be able to eat delicious food together. When I learned the sadness of suddenly not being able to see my loved ones, I wanted to make food that I could truly feel safe.
　
It is an important thing that is overlooked because it prioritizes efficiency. In the spirit of "sharing with friends" where makers and buyers are connected by a relationship of trust, we value face-to-face relationships and want to be close to everyone's healthy daily lives through fermented sweets that take advantage of the blessings of nature.

What are we doing?

Based on our unique concept of "natural sweetness produced by fermentation," we are researching and manufacturing organic, plant-based gluten-free gluten-free sweets that do not use any sugar, milk, eggs, or wheat.
　
The biggest focus is to create natural sweetness using traditional fermentation techniques. We have developed "tamari bean paste" that does not use white sugar or synthetic sweeteners, as well as brown sugar, and uses enzymes contained in rice koji to bring out the sweetness of rice. This natural sweetness that blends into the body is truly a "miracle of fermentation" that is created by fermenting it every day.
　
In addition, in order to realize intestinal sweets rich in dietary fiber, we use ancient barley grown in-house without pesticides and fertilizers by self-polishing and flouring. This barley flour is gluten-free even though it is barley, and contains three times the dietary fiber of wheat and 10 times more than white rice.
　
In addition, all the ingredients have a story, such as the "Oki no Shio," which is pumped up by boat from the Kuroshio Ocean off the coast of Miyazaki and cooked in a flat pot. By carefully inheriting native seeds and using materials grown through pesticide-free and fertilizer-free crop rotation, we create sweets that are rich in diversity and full of life.

Commitment to the product

"Shio me Ice" is an organic fermented ice cream that does not contain sugar, milk, eggs, or wheat. The flavor of amazake and the flavor of the carefully selected sea salt made from the Kuroshio Current, this ice cream is very gentle on the body. There are four types available: shio, amazake, kinako, and choko, all of which have a natural sweetness and rich flavor.

Who are supporting us?

Our fermented sweets are used by people of all ages, mainly women in their 30s and 50s, who are highly health-conscious. In particular, it has received high praise from families with children with allergies, those who are interested in gluten-free and gut activity, and those who prefer organic foods.
　
At the Fermented Sweets Research Institute, a directly managed store in Miyazaki, many customers come from outside the prefecture as well as locals, and we have received many comments such as "This is the first time I've seen sweets with such gentle sweetness" and "Children can eat them with peace of mind."
　
In addition, it is handled by natural food stores, organic specialty stores, department stores, etc. nationwide, and is expanding its sales channels mainly in urban areas such as Shibuya, Osaka, and Fukuoka in Tokyo. At the online shop, we have received happy feedback from customers from far away, such as "It arrives frozen and can be enjoyed fresh" and "It can be appreciated as a gift." Customers have commented on the sweets that can be eaten without feeling guilty and the gentle taste that makes you feel the power of fermentation, and many of them are repeat customers.
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