Our forefathers here in Japan were well acquainted with the ancient process of fermentation and included fermented foods in their everyday lives to keep healthy.
Of course, fermented foods aren't unique to Japan.
However, from bygone days, we Japanese have skillfully utilized fermentation techniques to create various foods such as dried bonito flakes, natto (fermented soybeans), soy saurce, sake (rice wine), miso, pickled vegetables, and much, much more, giving weight to our claim as creatorss of a "culture of fermentation" that is unique in the world.
The effects of fermentation can be summed up in the following three main points:
Aside from the above, fermentation also has an extra, added mysterious effect on our health.
We have been conducting tireless research over many years not only on its nutritional value but also on the endless possibilities of its health benefits.
Fermented foods such as natto and yogurt have a direct effect on our health and are enjoyed by millions as a source of good health.
Some 40 years have passed since we began our research on how to make a food supplement that improves people's health.
The end result of that research, which shed light on the effectiveness and possibilities of the fermentation process, is Manda Koso.