Yamato Kouso

Characteristics

• 1. Ingredients

  Using over 105 different “whole” plant ingredients which are domestically produced.

  We use over 105 different kinds of "whole" 100% fresh, seasonal, and domestically produced leafy vegetables, root vegetables, fruit vegetables, fruits, beans, various mushrooms, grains, seaweed, and herbal medicines. In order to utilize the maximum nutrition and health benefits of the ingredients, the skins and seeds are used in their entirety. This allows for better absorption of nutrients such as vitamins, minerals, and polyphenols that are often lacking.

• 2. Fermentation Starter

  plant extracts are fermented and aged for over 3 years using Yamato Kouso's traditional fermentation starter to create JUKU.

  Our traditional fermentation starter is a treasure trove of Koji, yeasts and lactic acid bacterium that have been carefully selected out of a large number of microorganisms following many years of fermentation.

• 3. Absorption

  Fermentation and aging makes it easier for the body to absorb nutrition. Ingesting ingredients such as vegetables, fruits, mushrooms, seaweed, and grains does not mean that all the nutrients of the ingredients can be absorbed. This is because the cells of the matereial are covered with a hard cell wall that cannot be degraded by human digestive enzymes. The nutrients of the materials and nutritional molecules such as vitamins, minerals, and polyphenols are found inside the cell wall, bit humans cannot digest and absorb the nutrients in the cell wall unless they can get inside. In the process of fermentation and curing, microorganisms and enzymes change the nutrients of the material into finer and more nutritious ones while destroying the cell walls. Through fermentation and curing, JUKU is born, the form that makes it easy for us to digest and absorb the ingredients rich in nutrients to the maximum extent.

  * During the fermentation and aging process, microorganisms and enzymes break apart cell walls to efficiently extract polyphenols and other nutrients that are trapped within the ingredients.

  * The effective microorganisms create various fermentation products, including vitamins, organic acids, short-chain fatty acids, peptides, and oligosaccharides.

• 4. Rich and strong

  No water is added.
  Because no water is added, the nutrition of the material is densely packed. Finished your meal with a tasty, firm and delicious paste that balances refreshing acidity and sweetness.

• 5. Assurance

  No preservatives, artificial sweeteners, or flavorings

• 6. Easy to carry package

  Because it is convenient to carry, it is easy to enjoy even when you are on the go, such as on business trips, travel, work, or going out.

• 7. Continued use

  As an everyday habits
  JUKU contains organic acids (lactic acid, acetic acid), peptides, amino acids, etc., produced during fermentation and aging. Continued daily use will lead to a healthy and youthful daily life.