It contains 2 packs of "plant-derived soy milk yogurt seed bacteria" born from Kyoto's pickles. [Product features] Just mix it with your favorite unadjusted soy milk and let it sit at room temperature to make delicious soy milk yogurt! *The fermentation time is 24 hours ~ 72 hours, and varies depending on the season, weather, room temperature, etc. [Handling examples] ◇Retailers (organic/natural food stores, etc.): As in-store sales. ◇Cooking class: Recipe materials, as an introduction to students. ◇Organic restaurants and cafes: As ingredients for meal menus and in-store sales. ◇Ryokan and accommodation facilities: As ingredients for meal menus and as products for souvenir corners. ◇Esthetic salon: As an introduction to fasting recovery food. It has been well received by various industries. What is instant yogurt? "A total of 30,000 packs have broken through! 》 After sales began in the summer of 2022, word of mouth spread that "you can make soy milk yogurt without any habits", and the cumulative total has exceeded 30,000 packs! It is a yogurt seed bacteria specifically for soy milk that has been talked about in many magazines. 《Mellow taste》 The resulting soy milk yogurt has a mild taste with little acidity, bringing out the natural sweetness of soybeans. You can eat it as it is, or you can enjoy it with syrup or soy sauce. 《Can be planted》 Since it can be planted up to 3 times, the soy milk yogurt that can be made from one package is more than 2.7 liters. It does not require electricity from a yogurt maker, so it is an ethical and sustainable product that is friendly to your wallet and the environment. 【Raw Material Name】 Rice flour (domestically produced), glutinous rice flour, lactic acid bacteria (dextrin, SUGUKI lactic acid bacteria SOY-1) ■Recommended for people like this 《For everyone who cares about health and beauty》 It is loved by a variety of customers who are interested in health, such as vegans and milk allergies, as well as intestinal activities, beauty, fitness, and diet. ■Sales results 《Achievements at companies》 We have a track record of being used in over-the-counter sales at natural food specialty stores, pet supply stores, beauty salons, fitness stores, natural restaurants, hotel dishes, etc. In December 2023, "Fermented Wisdom Sukiki Yogurt" won the "Hospitality Selection 2023" selected by foreigners living in Japan, and was also sold to overseas customers at tasting specialty stores in Tokyo. -------- ■Thoughts on the Sukiki Lactic Acid Bacteria Series "I want to deliver the wisdom of ancient Japan's culture and life to modern Japan people." The fermented food culture has supported the health of Japan people since ancient times. The origin of this is pickles, which are made by fermenting vegetables with lactic acid. And we thought that the lactic acid bacteria that live in pickles are the key to the healthy life of modern Japan. -------- "For the Japan body, Nippon's lactic acid bacteria are suitable." SUGUKI Lactic Acid Bacteria SOY-1®, which is used in the Sukiki Lactic Acid Bacteria series, is a plant-based lactic acid bacteria collected from the famous "Sukizuke", which is said to be one of the three major pickles in Kyoto. About 400 years ago, the cultivation of "pickled vegetables" began at Kamigamo Shrine, which is famous as the oldest shrine in Kyoto, and in the Edo period, it was called "pickled vegetables", and the technique has been passed down to the present day. Pickled lactic acid bacteria are soaked in strong salt and have survived strongly even in nutrient-poor environments, so they are more resistant to stomach acid than animal lactic acid bacteria and have the characteristic of reaching the intestines well. Therefore, "SUGUKI Lactic Acid Bacteria SOY-1®" is familiar to the body of modern Japan people and gently supports daily health. -------- "I want to support the health of the whole family, from children to adults and beloved pets." For example, most soy yogurts contain animal lactic acid bacteria derived from cheese and dairy products. However, even if you look at the raw materials, you can't even tell if the lactic acid bacteria are of animal origin or whether they are domestically produced. Therefore, we are committed to creating products that "do not contain anything superfluous" and have decided to develop a completely domestically produced, 100% plant-based lactic acid bacteria. One of the Sukiki lactic acid bacteria series, "Fermentation Wisdom Sukiki Yogurt", had very fine lactic acid bacteria particles and had to adhere to some kind of powder, but we succeeded in commercializing it by repeatedly using "rice flour" that does not interfere with fermentation while sticking to domestic raw materials. We believe that our products developed in this way will make many people cheer up and smile.