Born in Japan！obtaining a patent！

Hanabiratake mushroom has recently been used as a health food
because it is rich in dietary fiber, β-glucan, and amino acids.
We have been working on the production of Hanabiratake since 2000,
and we have accumulated a lot of useful data on health, including joint research with universities.
We learned the power of Hanabiratake, and through repeated trial and error,
we succeeded in developing a lactic acid fermentation technology for Hanabiratake.

The amount of β-glucan extracted from Hanabiratake
by lactic acid fermentation is approximately 20 times.
It turns out that other nutrients are also much better!