The yeast that has been passed down since the establishment in 1897 creates the taste of Fundodai.
We continue to make soy sauce from "kiage" soy sauce, which has currently become rare in Japan.
We provide basic seasonings that support Japanese food culture.
In the old days, the process of making moromi was very harsh. At Fundodai, we maintain the quality created by craftsmen and carefully inherit the functions of microorganisms that are indispensable for making soy sauce.
Making soy sauce koji
Fundodai's soy sauce begins with the production of the highest quality soy sauce koji using state-of-the-art continuous steaming cans and fully automatic koji making equipment.
The taste of the brewery is passed down through the microorganisms.
Our "Moromi", which is a mixture of the finished soy sauce koji and salt water, is slowly fermented and aged for half a year in a brewery with microorganisms that have been passed down from 1897.
The process of making moromi in the brewery is extremely harsh, so it is gradually disappearing, but we will not compromise the moromi process and continue to maintain the quality created by the craftsmen 150 years ago.
"Kiage" soy sauce, which has become less common in Japan
Based on rich raw soy sauce squeezed from fully aged moromi, we make full use of our unique blending technology to complete traditional soy sauce that can only be made with Fundodai.
Creating products that incorporate the latest technology
Fundodai's soy sauce inherits the ancient technology, but incorporates the latest technology to make soy sauce that meets changes in customer tastes.
Miso that is indispensable for the local taste and Japanese food culture.
In Kyushu Kumamoto, the taste unique to Kyushu is the combination of rice and wheat miso.
As with making soy sauce, we make miso that suits the tastes of Kyushu and Kumamoto.
Production equipment will continiue to be modernized yet the growth of koji bacteria cannot rely on machines. At Fundodai, we have inherited the experience of skilled engineers for generations and pursue the quality of miso products.
From the most important process of miso making, koji making
The most important process in the production of miso is making koji.
After carefully selected raw materials (rice, barley) are steamed in a continuous steaming can, the koji bacteria is places in a koji room adjusted to the optimum temperature and humidity.
Exquisite control that uses the five senses without relying on machines
Rather than relying entirely on machines for making koji, skilled workers sharpen their experience and five senses and perform exquisite control to produce the highest quality miso koji.
The finished miso koji is further cultivated by our original two-stage koji manufacturing method, and by brewing with a high koji ratio, a sweet type miso that matches the taste of Kyushu is completed.
"Amazake Koji", a two-stage koji manufacturing method unique to Fundodai
In the process of making miso, once the koji is made, the method of making amazake is applied, and then amazake koji is added to enhance the power of the koji. We named the koji made by the two-stage koji manufacturing method "Amazake Koji" and succeeded in maximizing the sweetness of the koji even without additives.
Dressing, sauce, sauce
Needs for processed seasonings such as dressings and sauces are increasing year by year.
Enjoy the taste of Kyushu with the producers of Kumamoto
We are launching products that actively incorporate Kumamoto raw materials into the market.