Manufacture of traditional-style pickled food and grower of organic vegetables

Traditional Japanese fermented foods are facing a crisis

　　　　　

Unfermented foods ?

　 　　　　　　

Japan is considered to be one of the highest regarded countries which produces fermented foods. This food culture has been developed over a long period of time, but its future is now threatened. Fermented foods which used to be made at home are now manufactured in specialized factories.

Fermented foods such as miso, soy sauce, sake and pickled vegetables have essentially become unfermented foods. The causes for this are fast fermentation methods and the use of food additives.

　　　　　　

What is the difference between traditional natural fermentation and fast fermentation?

Let’s take miso as an example.

　　　　　　

Using a natural fermentation method, miso is made by mixing cooked soy beans, rice bran and salt and is fermented slowly over a year. Soy protein and rice starch change into complex components due to the effects of koji (rice malt) mold and yeast and become umami. Various types of enzymes which are produced during the fermentation process are said to be useful and beneficial for our health.


Using a fast fermentation method, prepared miso is heated to shorten the fermentation process. The miso is ready in about three months. There are advantages for factories because when they can make a product which normally takes more than a year within three months, the amount of production increases fourfold. This can greatly reduce the production costs. However, since miso is fermented using microorganisms which can only be cultivated in a short time and under high temperature conditions, the fermentation process is simplified. This type of miso lacks the flavor and aroma of naturally fermented miso. Therefore, miso manufacturing factories use chemical additives to add umami and preservatives to improve shelf life. Some factories also use artificial colorings to improve the appearance of the miso.

conscientiously prepared by home cooks and craftsmen has been lost.

Like miso, sake, soy sauce and pickled vegetables are now made using fast fermentation/brewing methods. By using food additives including chemically-made seasonings, preservatives, colorings and flavors, foods which look and taste like fermented foods are manufactured.


Although these food additives were proved safe based on national standards and are allowed to be utilized, problems occur when dozens of additives in foods are put inside our bodies. Chemical components in the additives can cause harm. A sufficient amount of clinical tests has not been conducted, but the dangers of consuming processed foods have been apparent for a long time.


By using food additives, many food factories in Japan have succeeded in lowering production costs, achieved consistent flavor and mass production. On the other hand, the skill of making fermented foods which used to be carefully and conscientiously prepared by home cooks and craftsmen has been lost.

At Yoshima Farm, we do not use any food additives.

Japan is a land full of natural beauty. There are four distinct seasons in Japan, and people live surrounded by abundant natural resources. In particular, the temperature drops below the freezing point during the winter in Hida Takayama. There are often severe weather conditions with a lot of snow. As a way to secure preserved food for the duration of winter, a fermented food culture has developed. Making pickled vegetables, miso, soy sauce and sake have been popular since ancient times.

At Yoshima Farm, we do not use any food additives. We place a high priority on the health of our customers. We consider it vital to pass down the fermentation methods used by our ancestors.

Sourcing vegetables

Similar issues are happening in the field of agriculture.

Another reason for the increasing use of additives is that vegetables lose their unique flavors during chemical processing. Similar issues are happening in the field of agriculture.

In present day agriculture, when a large volume of chemical fertilizers and other agricultural chemicals are utilized, vegetables grow much more quickly. Crop yields increase, and productivity stablizes. However, the nutrients within the vegetables and the soil diminish.

Therefore, vegetables cannot absorb enough of the natural minerals necessary for their growth. These minerals directly affect the flavor of the vegetables. People often mention that vegetables do not taste the same as they used to and are surprised by the flavor of organically grown vegetables.

Traditional-style pickled vegetables and organic farmers

Agricultural crops are full of nature’s blessings and power.

Yoshima Farm is a small family-owned farm in Hida Takayama. By growing chemical-free organic vegetables and preserved foods, we contribute to environmental protection and ensure the health and safety of the people who consume our products.




Agricultural crops are full of nature’s blessings and power. The food we eat directly affects our minds and bodies. We aim to provide agriculture which unites mother nature, farmers and those who consume our products. We are farmers, and we know the true beauty and flavor of each vegetable we grow. The most important thing in making preserved foods is to enhance these qualities.


When we make preserved food, we strive to enhance the flavor of the vegetables and allow them to be easily added to dishes, while also improving their shelf life. At Yoshima Farm, we know our vegetables, and we understand exactly how to utilize them to produce delicious and healthy food products.

Difference in Manufacturing Methods

General Method	Yoshima Farm
Use of chemical additives	Natural fermentation method utilizing lactic acid to enhance natural flavors
Use of preservatives	Improve preservability with special manufacturing techniques
Artificial colorings	No added colors. Naturally fermented colors. Color component of red turnip (anthocyanin) increases redness via lactic acid fermentation.
Salt (no minerals, refined salt)	Sun-dried salt full of minerals
Chemical fertilizers and other agricultural chemicals	No fertilizers or chemicals

Yoshima Farm’s processing factory is a HACCP (Hazard Analysis and Critical Control Point) accredited facility. All products are manufactured in accordance with procedures which meet international standards of hygiene management.