The Japanese food is one of the greatest Japanese traditional culture and reputed from the world. Through four seasons: spring, summer, autumn and winter, people can enjoy colorful dining table with variety of ingredients of mountain and seafood. Many people re-cognize the Japanese food from the point of view that it is healthy and the key of longevity. You could know that a variety of fermented food is used for Japanese food as seasonings and ingredients. "Miso" "soy sauce" "natto" "tsukemono (Japanese pickles)" which represent Japanese fermented food, not only extend the shelf life of food but also have the advantage of enhancing taste and nutritional value. We are developing and producing completely new "Fermented Plant Extract" with traditional "fermentation" technology which has been inherited in Japan from long ago plus latest science technology.A few dozen different materials are all derived natural and plant based. Our factory is located at Kibi-highlands, Okayama Prefecture in Japan. To obtain fresh vegetables and fruits harvested in seasonal time is first process for manufacturing safe products. We strictly focus on the quality of raw materials and only use safe materials from contract farms or own field around the factory without fail. After extraction with Okinawan brown sugar contained abundant mineral, all ingredients are blended and fermented for more than three years by the power of nature; lactic acid bacteria and microorganisms under the clean air surrounded by plenty natural green. We are monitoring all the processes from raw material supply to fermentation and maturation for the quality assurance.Since fermentation and maturation in "Fermented Plant Extract" are repeated by the power of lactic acid bacteria and yeast, it can expect the action to adjust the intestinal environment when entering into the body. It is involved in the growth of beneficial bacteria in the intestine and it is useful for human body called prebiotics that balances intestinal flora. As a typical effect of prebiotics, it plays a very important role in maintaining health such as intestinal action, prevention of viral infection, anti-allergy, arteriosclerosis etc. Our research has also elucidated the effect of "Fermented Plant Extract" on antibiotic, anti-inflammatory and immunostimulatory against germ. Thus, it can be expected more use in various scenes henceforth. We supply "Fermented Plant Extract" in 3 ways according to customer&＃39;s needs.1. Original product supply: OEM development2. Suitable for all applications: Raw material supply3. Corresponding to each concept by formulation: PB productsFor OEM, we support supplement creation completely centered on "Fermented Plant Extract" convinced by customers based on long-term experience and actual results. We are also actively doing development and improvement by tie-up with researchers and universities.The new Kibi-highlands factory launched in May 2017, has three times as much production capacity as before, improves analytical function with newly introduced equipment and strengthens research on lactic acid bacteria. Further, we are challenging for approval of GMP certification as a part of thorough manufacturing and product management. OEM variations are also increasing and product development is proceeding towards new products and markets.