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"Japan's first" organic kimchi with organic JAS certification. It is a kimchi made using 24 kinds of organic ingredients that the representative Yoshikawa finally completed after 5 years.

〜1,000

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Mainichi Daikichi

マイニチダイキチ

Vendor

株式会社フロウ

"Japan's first" organic kimchi with organic JAS certification. It is a kimchi made using 24 kinds of organic ingredients that the representative Yoshikawa finally completed after 5 years.

〜1,000

Followers

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About the brand

"Japan's first" organic kimchi with organic JAS certification. It is a kimchi made using 24 kinds of organic ingredients that the representative Yoshikawa finally completed after 5 years.

Aiming for "the most delicious kimchi you've ever tasted," we blended and pickled 24 carefully selected ingredients such as apples, bananas, tomatoes, salt koji, and shotsuru.

It is a safe and secure kimchi that does not use pesticides, chemical fertilizers, genetically modified, sugar, artificial seasonings, flavors, colorings, preservatives, and cleaning chemicals.

The only real organic kimchi in Japan that has obtained "organic JAS certification". "Organic" and "Organic" without obtaining "Organic JAS certification" in Japan It is against the law to display it.

More about the Brand Owner

吉川衡宇

Hirotaka Yoshikawa

There is one thing that I can never compromise on, and that is deliciousness. I definitely didn't want to do something that just because it's organic, it doesn't have to be a little tasty. I didn't want to end up with complacency, thinking that I was using such good materials. Another thing is that I was determined to make the "ultimate health food", so I only use "healthy ingredients" that I am satisfied with. The use of organic agave syrup, organic apple cider vinegar, and organic salt koji was aimed at the "ultimate health food". We also spent a lot of time figuring out how to bring out the flavor using only organic ingredients without using chemical seasonings. I like pasta, so I decided to add tomatoes and onions, inspired by the flavor of Italian cuisine. Cabbage kimchi finally done. Delicious kimchi with organic JAS certification. "Mai Nichi Daikichi" is filled with my thoughts. We can confidently deliver it to you!

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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Show original

Until now, I have lived by the keyword "health".

I've been planning and manufacturing health food supplements for about 15 years, right? That's how long I've been doing it.

While listening to the customer's requests, we Mr./Ms. designed to say, let's add this kind of raw material, or let's cut this ingredient and put this ingredient instead to fit the budget.

I talked with the plant manager about it and adjusted the time and cost of manufacturing.

I've always had a strong interest in food and health.

In such an environment, when I am pursuing a big theme like health, I wonder if this supplement is really good for my body.

There were a number of situations where I had doubts about my work.

For example, of course, there is a request to keep it within this amount.

In the process of making, if the raw material is light, it will fly into the sky when it is put on the production line.

There are ingredients that make granules to prevent it, but they don't have any health benefits in themselves.

It is easy to manufacture, easy to seal, increases the production speed, and increases the overall capacity of the product.

It can be manufactured at a low cost. It can be made on time and within budget.

I'm not saying it's bad for you. However, as I worked, I became interested in some of those details. It's a craftsmanship.

So I decided to make my own. It didn't take long for me to make up my mind.

What are we doing?

While developing various supplements and health foods in my work, I was attracted to autoimmunity, the intestinal environment, natural lactic acid bacteria, and so on, and fermented foods caught my eye.

When it comes to fermented foods, no matter where you go, there is always some kind of local food.

There are always fermented foods from the country and region that are said to be good for health in the old fashion.

At that time, it occurred to me that my grandmother once pickled kimchi in my mind.

I thought this was a food that was nutritious and could be tasted.

It took two years to develop it, but the thing that helped me the most in completing it was my hobby of rakugo.

My hobby is rakugo, and I always listened to dozens of CDs in my car.

There is no word that does not need rakugo.

Over the course of a hundred or more years, all waste has been removed and it is functioning well. Everything is necessary, and there is not a single unnecessary word.

I like to get to the bottom of it, so I think that the most important thing for me to complete "Mai Nichi Daikichi" was to come into contact with the perfection and perfection of rakugo. Now I think so.

It's not wasteful.

Everything is necessary and nothing is unnecessary.

Three years in conception. 2 years in development. In the end, it took five years, but we were finally able to complete the taste that we were satisfied with and put it out into the world. It's really thanks to rakugo.

Commitment to the product

There is one thing that I can never compromise on, and that is deliciousness.

I definitely didn't want to do something that just because it's organic, it doesn't have to be a little tasty. I didn't want to end up with complacency, thinking that I was using such good material.

Another thing is that I was determined to make the "ultimate health food", so I only use "healthy ingredients" that I am satisfied with.

The use of organic agave syrup, organic apple cider vinegar, and organic salt koji was aimed at the "ultimate health food".

We also spent a lot of time figuring out how to bring out the flavor using only organic ingredients without using chemical seasonings.

I like pasta, so I decided to add tomatoes and onions, inspired by the flavor of Italian cuisine.

I also learned on YouTube that some people add miso to mapo tofu or curry as a secret ingredient, so I added a little organic miso to Daikichi kimchi to add depth to the flavor.

In the end, it took me two years. smile

Who are supporting us?

First Mixed Martial Arts ONE World Lightweight Champion

Park Kwang-cheol

The biggest difference between "Mai Nichi Daikichi" and other kimchi is the aftertaste!

That very natural sweetness and sourness. Am I like that chemical flavor or something? I don't like it, so the refreshing but deep aftertaste of "Mai Nichi Daikichi" is the best.

This is organic, and I'm a big fan of "Mai Nichi Daikichi"!

Crayon House

Masahiro Miyoshi

"Maiichi Daikichi" Mr./Ms. is also a business partner of our company, and his commitment to materials is amazing.

We also deliver vegetables with confidence.

We hope that many people will enjoy the "taste of ingredients" of "Mainichi Daikichi".

I also love "Mainichi Daikichi".

YOUR ORGANICS Representative

Tsengner

For me, who is based on an organic and natural lifestyle, additive-free kimchi is very appealing.

I don't like spicy foods or too strong flavors, so I was very surprised by the refreshing salad-like kimchi.

It was a new sensation to be able to put it on rice or eat kimchi as if you were eating a salad as it is.

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