Umami Seasonings (Flavor Enhancers) Business
We are a leading seasonings manufacturer in Japan and the first company globally to use a fermentation process to mass-produce a nucleic acid and L-monosodium glutamate, leading components of umami. In addition, our flagship product INOICHIBAN™, a product with both industry and household fans, has long contributed to the development of the Japanese food industry.
We will continue to provide a stable supply of umami seasonings essential to the food industry to support healthy diets.
Nucleic acid is the collective term for sodium inosinate and sodium guanylate and is a well known umami substance. It is made by a fermentation process from starch, such as sugarcane.
L-Monosodium glutamate is one of the representative amino acids that exhibit umami. We are the first company in the world to mass-produce it by a fermentation process.
Composite seasonings can add heartiness and strong umami to cuisines through the synergistic effects of L-monosodium glutamate and disodium 5-ribonucleotide.