General Food Ingredients
Japan is a world leader in fermentation.
It is no exaggeration to say that delicious Japanese cuisine relies on fermentation in the form of condiments such as miso, soy sauce, sake, vinegar and mirin rice wine.
Yaegaki Biotechnology utilizes traditional fermentation techniques, with fermentation by koji mould and acetic acid bacteria, and cutting-edge biotechnology to develop natural sweeteners and acidulants, thereby creating a rich and diverse world of flavor.
In addition, we combine different microorganisms to further refine tastes and generate new flavour possibilities.
Japan is a world leader in fermentation.
It is no exaggeration to say that delicious Japanese cuisine relies on fermentation in the form of condiments such as miso, soy sauce, sake, vinegar and mirin rice wine.
Yaegaki Biotechnology utilizes traditional fermentation techniques, with fermentation by koji mould and acetic acid bacteria, and cutting-edge biotechnology to develop natural sweeteners and acidulants, thereby creating a rich and diverse world of flavor.
In addition, we combine different microorganisms to further refine tastes and generate new flavour possibilities.
Technology introduction
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Fermentation technology
Through the power of microorganisms such as acetic acid bacteria, yeasts and moulds, we develop and manufacture ingredients that enrich the flavours of food products.
By maximizing the individual features of a diversity of microorganisms and combining them at will, we are able to create tastes such as acidity, sweetness and umami as we choose.
