Functional Foods Business
In order to manufacture safe and high quality products based on our cultivation technology cultivated for over 50 years, we manufacture our products in a hygienic environment and management methods in accordance with Good Manufacturing Practice (GMP) for dietary supplements, including a series of manufacturing processes and quality inspections, to ensure the safety of our products. We strive to ensure that our products are safe and effective. We are committed to providing reliable quality for your valuable products.
Rich in nutrients and energy
Extracts from shiitake mycelial culture medium [LEM].
LEM is "Shiitake mycelium culture medium extract," a useful extract obtained from long-term cultivation of shiitake mycelium in a solid medium consisting of bagasse and non-fat rice bran.
LEM is a useful substance produced by the mycelium of shiitake mushrooms (microorganisms), and thus belongs to the same category of fermented foods as natto, cheese, yogurt, miso, soy sauce, sake, lactic acid beverages, and so on.
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The nutritional components of Ganoderma lucidum are completely different from those of
Extracts from Ganoderma lucidum mycelium culture medium containing special ingredients [MAK].
Developed in 1996, it is an extract of Ganoderma lucidum (another name for Mannentake), which has been prized since ancient times in China, based on a process of cultivating shiitake mushroom mycelium extracts.MAK is characterized by the presence of unique and useful substances produced by the Ganoderma lucidum mycelium in the process of metabolizing and growing on bagasse and rice bran in the culture medium.
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Nutrients from rice bran that could not be digested
Extracts of Shiitake Mushroom Rice Bran Fermentation [LEF] in an easily absorbable form
LEF is a fermented food extracted from pretreated rice bran with a culture of shiitake mushrooms, and was developed in 2003 at our newly established plant. By applying the powerful enzymes produced by the shiitake mushroom fungus to rice bran, polysaccharides with new and improved functionality can be obtained.LEF is characterized by the presence of polysaccharides such as hemicellulose, 𝛽-glucan, and α-glucan as the main components, as well as proteins and minerals.
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