{"id":10007,"date":"2023-08-09T09:43:20","date_gmt":"2023-08-09T00:43:20","guid":{"rendered":"https:\/\/nanogas.sym-biosis.co.jp\/2023\/08\/09\/manufacturing-of-fermented-seasonings\/"},"modified":"2025-11-16T23:16:26","modified_gmt":"2025-11-16T14:16:26","slug":"manufacturing-of-fermented-seasonings","status":"publish","type":"post","link":"https:\/\/nanogas.sym-biosis.co.jp\/en\/2023\/08\/09\/manufacturing-of-fermented-seasonings\/","title":{"rendered":"Manufacturing of Fermented Seasonings"},"content":{"rendered":"\n

In this issue, we would like to introduce a case study of Love I Food Education, a general incorporated association.<\/p>\n\n\n\n

Love I Food Education, a general incorporated association, is a community that delivers delicious food, health, and the power to live through food, as well as knowledge and information on prevention of disease. By incorporating fermented foods, which have supported health around the world, into their cooking, they aim to spread the power of happiness through health to themselves, their families and surroundings, people in Japan, and people around the world.<\/p>\n\n\n\n

When they used hydrogen NanoGAS\u00ae<\/sup> water instead of water from a water purifier to make fermented seasonings such as shiokouji and ama koji, they were very surprised to find that the fermentation process took only half the usual time.<\/strong><\/p>\n\n\n\n

Furthermore, a report was received comparing the sugar content over time of Amazake made with NanoGAS\u00ae hydrogen water and water from a water purifier.<\/p>\n\n\n\n

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It is no exaggeration to say that the fermented seasonings produced by Mr. Kitamura are magical seasonings that bring out the umami of the ingredients. We are pleased that our NanoGAS\u00ae can help increase the sweetness and further enhance the umami, even with a shorter fermentation time.<\/p>\n\n\n\n

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Love I Food Education
Ms. Ai Kitamura<\/h3>

Fermented Food Specialist She has been active as an owner-chef in Nara, running the grain and vegetable restaurant “Hachimitsu” for 4 years and the Koji cuisine restaurant “Hana” for 10 years. Currently, she instructs as a fermented food lecturer in Nara, Umeda, Namba, Kobe, Shibuya, Ginza, and other locations. She has served dishes to over 60,000 people as a chef and taught approximately 10,000 people as an instructor. In 2018, she was invited to Germany and began activities to spread Koji cuisine throughout Europe. She holds food education seminars and fermented food courses in various locations, focusing on deliciousness, health, and fostering the power to live through food.
Author: “Hakko-shoku ga Kureta Maho no Tsubasa” (The Magical Wings that Fermented Food Gave Me) (Yumekana-sha) Magazine Publications: “Tennen Seikatsu” (Fuso-sha), “Anshin” (Makino Publishing), etc.

Click here for the website of General Incorporated Association Love I Food Education.<\/a><\/p><\/div><\/div>\n\n\n\n

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Please feel free to contact us if you are interested in using NanoGAS\u00ae<\/sup> technology for your own development products.<\/p>\n\n\n\n

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 Japanese<\/p>\n\n\n\n

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NanoGAS Paid Sample Menu<\/a><\/div>\n\n\n\n
Joint research and technical cooperatioon<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In this issue, we would like to introduce a case study of Love I Food Education, a general incorporated association. Love I Food Education, a general incorporated association, is a community that delivers delicious food, health, and the power to live through food, as well as knowledge and information on prevention of disease. By incorporating fermented foods, which have supported health around the world, into their cooking, they aim to spread the power of happiness through health to themselves, their families and surroundings, people in Japan, and people around the world. When they used hydrogen NanoGAS\u00ae water instead of water from a water purifier to make fermented seasonings such as…<\/p>\n","protected":false},"author":3,"featured_media":8174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_themeisle_gutenberg_block_has_review":false,"vkexunit_cta_each_option":"","footnotes":""},"categories":[46],"tags":[],"class_list":["post-10007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fermentation-brewing-extraction"],"acf":[],"_links":{"self":[{"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts\/10007","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/comments?post=10007"}],"version-history":[{"count":0,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/posts\/10007\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/media\/8174"}],"wp:attachment":[{"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/media?parent=10007"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/categories?post=10007"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nanogas.sym-biosis.co.jp\/en\/wp-json\/wp\/v2\/tags?post=10007"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}