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.
Main Categories
Nucleic acid
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
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
Composite seasonings can add heartiness and strong umami to cuisines through the synergistic effects of L-monosodium glutamate and disodium 5-ribonucleotide.
Main Brands/Products
Nucleic acid
- RIBOTIDE®
L-Monosodium glutamate
- GLUACE™
- KEEPER™
Composite seasonings
- INOICHIBAN™
- MIC™