Affiliate Companies
JAPAN TRADITIONAL FOODS INC.
Globalization is penetrating our societies, and its effects can also be seen in food cultures. First of all, there are the "fast foods" - mass produced, mass consumed, and tasting alike. On the other hand, there are the "slow foods," a term now heard all over the world but which was first used to describe the food culture of the small towns in northern Italy. The basic idea of the slow-food movement is to preserve traditional, local cuisines, which are quickly becoming obsolete; to promote high-qualiy small-production foods; to protect their producers; and to spread the "education of flavor" to consumers, including children. "Food" has sustained humankind throughout our long history, and our growing interest in non-genetically engineered foods as well as additive-free, natural foods reflects our heightened awareness of food safety and strong desire for the "real thing."
It is thus no wonder why soy products (which has always been a part of the Japanese food culture) are receiving so much attention in the west, where tofu, soy milk, and edamame have already made their way into the people's daily diet. Dubbed "meat from the field," soy beans are an outstanding source of protein and have continued to enrich not only the Japanese but also the American diet. "Natto" is fermented soy beans. And among the many fermented food products of Japan, it is said to be the most nutritious—a fact backed by clinical research. To make natto, a bacterium called bacillus natto is added to boiled soy beans, which are then fermented. During this fermentation process, nattokinase is produced. An enzyme found only in natto, nattokinase is said to prevent blood clotting and is recently the subject of many medical researches."
Recently, nattokinase is being widely recognized in America and Europe, and we hope that this website will help you become more familiar with the traditional Japanese food of natto, its beauty and wonders.
GOURMET MUSHROOMS INC.
Gourmet Mushrooms, Inc. has pioneered exotic mushroom cultivation for almost 30 years and is considered a world leader in this field. Based on the research of Dr. Tsuneto Yoshii of Japan and the continuing close relationship, GMI was first to commercially cultivate Shiitake in the Western Hemisphere, and to develop cultivation of the Pompon Blanc™ (Pom Pom) Mushroom. The company supplies the finest chefs in North America.
Along with fresh cultivated mushrooms, GMI has a selection of seasonal wild mushrooms, truffle oils, dried mushrooms (including Morels, Black Trumpet, Shiitake and Porcini) and nutraceuticals. Since its inception, the company has produced a line of mushroom mycelial biomass products for the nutraceutical industry. The mushroom nutraceutical products are marketed worldwide.