We can’t do it, so let’s do it / State-of-the-art fermentation SWF
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What we do
We contribute to society and the environment by utilizing our innovative "Seaweed Lactobacillus Fermentation SW Process."
This business focuses on the production of seaweed lactobacillus fermentation through the SW process, which unlocks new functionalities and nutritional values. We produce and supply seaweed lactobacillus fermentation liquids as both raw materials and finished OEM products.
Expanding the Market for Fermented Seaweed
Lactobacillus-fermented seaweed products hold significant promise for growth in the seaweed, fermentation, lactobacillus, health and beauty, and other related markets. We aim to be a driving force in this expansion by forming strategic alliances with seaweed producers across the country and establishing local production facilities.
Company's story
Our Specialty
Providing new nourishing benefits. Food Resource, Seaweed's Potential to the World
Seaweed, which is adapted to the harsh marine environment, has been used as a major ingredient in the beauty industry because of its abundance of beneficial components such as minerals, amino acids, folic acid, vitamin A, and biotin from the mother sea.
It has been used as a major ingredient in the beauty industry because of its abundance of beneficial ingredients such as amino acids, folic acid, vitamin A, and biotin.
On the other hand, in 2012, FAO (Food and Agriculture Organization of the United Nations) announced the need to increase food supply by 60% by 2050.
In the near future, there are concerns about a food crisis, and seaweed is attracting attention as a food resource that has been largely unutilized worldwide.
In this context, seaweed is attracting attention as a food resource that has been largely unutilized in the world.
The seaweed lactobacillus fermentation technology developed by the SW Seaweed Research Institute, the predecessor of our company, has been used to produce a new type of seaweed food that is easy to digest, nutritious, and delicious,
The lactic acid bacteria fermentation technology developed by our predecessor, SW Seaweed Research Institute, has improved the poor digestion and absorption of seaweed, which is a problem of seaweed.
Furthermore, the effectiveness of seaweed's natural beauty ingredients is enhanced, and organic matter is decomposed by the power of microorganisms and transformed into various substances such as amino acids.
This process has produced a deep taste, aroma, and functionality not found in original seaweed.
By promoting our business and transforming seaweed into a new form that can be used by all human beings.
We hope that by promoting our business and transforming seaweed into a new form that can be used by all humans, we can spread the tremendous potential of seaweed to the world and help improve not only the food, beauty, and health-related markets, but also social issues such as the food crisis.
We hope to discover and pursue further possibilities of seaweed.
Seaweed, which is adapted to the harsh marine environment, has been used as a major ingredient in the beauty industry because of its abundance of beneficial components such as minerals, amino acids, folic acid, vitamin A, and biotin from the mother sea.
It has been used as a major ingredient in the beauty industry because of its abundance of beneficial ingredients such as amino acids, folic acid, vitamin A, and biotin.
On the other hand, in 2012, FAO (Food and Agriculture Organization of the United Nations) announced the need to increase food supply by 60% by 2050.
In the near future, there are concerns about a food crisis, and seaweed is attracting attention as a food resource that has been largely unutilized worldwide.
In this context, seaweed is attracting attention as a food resource that has been largely unutilized in the world.
The seaweed lactobacillus fermentation technology developed by the SW Seaweed Research Institute, the predecessor of our company, has been used to produce a new type of seaweed food that is easy to digest, nutritious, and delicious,
The lactic acid bacteria fermentation technology developed by our predecessor, SW Seaweed Research Institute, has improved the poor digestion and absorption of seaweed, which is a problem of seaweed.
Furthermore, the effectiveness of seaweed's natural beauty ingredients is enhanced, and organic matter is decomposed by the power of microorganisms and transformed into various substances such as amino acids.
This process has produced a deep taste, aroma, and functionality not found in original seaweed.
By promoting our business and transforming seaweed into a new form that can be used by all human beings.
We hope that by promoting our business and transforming seaweed into a new form that can be used by all humans, we can spread the tremendous potential of seaweed to the world and help improve not only the food, beauty, and health-related markets, but also social issues such as the food crisis.
We hope to discover and pursue further possibilities of seaweed.
Our story
Life is Romantic
We challenge what no one else can do.
Japan is an advanced fermentation country that has continued for 4,000 years since the Jomon period.
Seaweed has been a valuable food since the time of the Yamato Imperial Court.
Fermentation and seaweed have built the foundation of Japanese food culture since ancient times, We have combined these two,
The SW Seaweed Research Institute, a predecessor organization, was the first in the world to combine the two, The SW Seaweed Research Institute, our predecessor organization, was the first in the world to commercialize "seaweed fermentation with lactic acid bacteria".
Through the "Seaweed Lactobacillus Fermentation Business", our company has opened up a new market,
By opening up a new market, we are able to solve food problems and fulfill our social responsibility to preserve the natural environment, We are committed to fulfilling our responsibility to society, such as solving food problems and preserving the natural environment, We will pursue the universal philosophy of "improving people's lives and the natural environment.
We will continue to challenge the "impossible, We will continue to challenge the "impossible" and aim to be a global cultural enterprise that serves the joys of the world.
We challenge what no one else can do.
Japan is an advanced fermentation country that has continued for 4,000 years since the Jomon period.
Seaweed has been a valuable food since the time of the Yamato Imperial Court.
Fermentation and seaweed have built the foundation of Japanese food culture since ancient times, We have combined these two,
The SW Seaweed Research Institute, a predecessor organization, was the first in the world to combine the two, The SW Seaweed Research Institute, our predecessor organization, was the first in the world to commercialize "seaweed fermentation with lactic acid bacteria".
Through the "Seaweed Lactobacillus Fermentation Business", our company has opened up a new market,
By opening up a new market, we are able to solve food problems and fulfill our social responsibility to preserve the natural environment, We are committed to fulfilling our responsibility to society, such as solving food problems and preserving the natural environment, We will pursue the universal philosophy of "improving people's lives and the natural environment.
We will continue to challenge the "impossible, We will continue to challenge the "impossible" and aim to be a global cultural enterprise that serves the joys of the world.
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