Fermentation is the process that microbes like yeasts or bacteria decompose organic compounds like a saccharide and produce reactants like alchol, organic acid, carbon dioxide gas or else.
There are alchol fermentation, lactic fermentation and so forth classified by its reactant.
By making good use of fermentation, not only fermented food like Manda Koso but also medicines like antibiotic, chemical products like vitamin, enzymes like one in toothpastes and various industrial substances are produced.
Generally speaking, it is hard to control activity of microbes in case of natural-fermentation.
In the case of multifarious ingredients in addition to natural-fermentation, it is required more advanced fermentation technology based on traditional empirical knowledge to control it during fermentation.
For safety and quality, we have adopted the natural fermentaion method to manufacture Manda Koso beyond such difficulties since we started our business.
You could usually see various type of fermented foods; bread, cheese, yogurt, beer, wine, vinegar and so on.
Such general fermented foods have the following primary merits:
General fermented food is basically made from a single raw material, a vegetable, milk and other.
As it were, the process of fermentation expands potentialities which food originally has.
Manda Koso is made from multifarious vegetable-oriented raw materials.
From this point, Manda Koso is unique as fermented food and has further potentialities than general fermented food.