top of page

What is Fundodai's Fermentation Technology Research Institute?

Our core products, soy sauce and miso, are made by fermentation using microorganisms such as aspergillus, yeast, and lactic acid bacteria. These microorganisms have created a unique balance in 150 years of history, creating a unique taste of Fundodai.

At the milestone of 150 years since our founding, we will deeply study our ancestors (microorganisms with breweries) and pursue fermentation technology so that our ancestors can work comfortably. In addition to pursuing and handing down fermentation technology, we have also set our sights on developing new fields that utilize fermentation technology, and established it as a core division to build up another 50 or 100 years.


Know your ancestors


The unchanging taste inherited from the fermented mash of moromi

The fermented mash of various flavors, which is the key to our company's soy sauce production, is inhabited by microorganisms (ancestors) with a brewery that tell the history of our company, and they create the same taste.


The first research as a fermentation technology research institute began with knowing this ancestor. Various tastes in the fermentation brewery are sampled from the preparation stage to each stage of the fermentation and aging process, DNA is extracted, and PCR targeting the 16S rRNA gene and 26S rRNA gene is performed using the obtained extracted DNA as a template. Clone analysis was performed on the DNA fragments to be produced. As a result, in our warehouse, lactic acid bacteria mainly T. alophilus , Z. rouxii , which is the main fermenting yeast, and C. etchellsii and C. versatilis, which are post-ripening yeasts, exist in an exquisite balance. I found out that there is.


Fermentation technology skill transfer and further development

We will firmly pass down the fermentation management technology that we have cultivated with our ancestors (microorganisms with warehouses) that have been passed down for 150 years to the future based on the scientifically visible grounds. In addition, while preserving the taste of our company, which has been loved in the region, we will analyze this taste scientifically and disseminate seasonings, dishes, and food culture that make use of our soy sauce.


Face the microorganisms (ancestors) with a warehouse,

We will continue to research new fermentation technologies.

As soy sauce brewing is said to be one koji, two paddles, and three fires, the most important koji brewing and the second most important fermentation management techniques are not only the techniques of the brewers but also the functions of microorganisms. Our company has a history of 150 years, and the existence of our ancestors (microorganisms with breweries) that have been passed down is indispensable. Nowadays, soy sauce brewing also uses purely cultivated microorganisms and is produced in large-scale equipment, but we continue to make soy sauce and the same taste that can only be done in this brewery environment. In order to continue, we will research new fermentation technologies while facing our ancestors.

Fermentation Technology Research Institute Manager Munenori Umezaki

Fermentation technology to new development

Fermented foods that use microorganisms, such as soy sauce and miso, contain various useful ingredients and are attracting attention as health foods. In addition, soy sauce and miso are foods made from soybeans, and are rich in functional ingredients derived from the raw materials. Focusing on these functional ingredients and useful ingredients produced by microorganisms, we will also work on the development of materials and products that can contribute to our beauty and health.

bottom of page