About Fermentation-culture Promotion Agency

About Us

Fermentation-culture Promotion Agency is a registered non-profit organization with the goal of contributing to the healthier development of fields such as food, medicine, chemical products, and renewable energy by promoting the culture of fermentation and disseminating related technologies.

The Japanese people have, since ancient times, used fermentation techniques to elongate the shelf life and enhance the nutritional value of their food. The use of such techniques are embedded into the Japanese culture as a culture of fermented food. Today, fermentation techniques are drawing attention as a technology that can be applied in many fields. Developing more efficient alternative energy sources, implementing manufacturing methods with minimal environmental impact, and dealing with the problems of waste disposal and food—these are issues of a global scale, not just of Japan. Those of us living today have the obligation of striving to solve these issues. We believe that fermentation technology is a technology that can save humans and the earth, and should not be limited to the traditional food-related techniques. We feel that researching and imparting fermentation technology is necessary, with a view to its wider use.

Our organization cooperates with partners to advance fermentation technology. We hold seminars about fermentation food culture and fermentation technology, form research groups for the study of fermentation technology, disseminate information about fermentation technology, and act on other initiatives using fermentation technology. We are determined to work to be of some help toward solving the many problems faced by the world, to contribute to society—not limited to Japan, but also internationally on a global scale.

Takeo Koizumi Profile

Dr. Takeo Koizumi (小泉武夫), is an honorary professor of Tokyo University of Agriculture in Japan.

He is director of the Fermentation-culture Promotion Agency and serves concurrently as a food-related advisor for many national and local governmental groups.

He has written more than one hundred books relating to food.


Recent Posts

New supporting members: Higa Shuzo

Higa Shuzo >> Regio...
NEWS|Aug 31, 2015

New supporting members: Shinozaki

Shinozaki >> Region...
NEWS|Aug 31, 2015

New supporting members: Tokuyama-zushi

Tokuyama-zushi >> Reg...
NEWS|Mar 27, 2015

New supporting members: SAISON FACTORY

NEWS|Mar 27, 2015

Supporting Members

  • 出羽桜酒造(株)
  • 奥の松酒造(株)
  • (株)寺田本家
  • 石本酒造(株)
  • 久須美酒造(株)
  • 宮尾酒造(株)
  • (株)車多酒造
  • (株)福光屋
  • (株)一本義久保本店
  • 山梨銘醸(株)
  • (株)土井酒造場
  • 花の舞酒造(株)
  • 藤居酒造(株)
  • (有)白石酒造
  • 西酒造(株)
  • (株)久米島の久米仙
  • 忠孝酒造(株)
  • 三和酒類(株)
  • (株)ビオック
  • (株)秋田今野商店
  • 日本醸造工業(株)
  • (株)菱六
  • お多福グループ(株)
  • マルカン酢(株)
  • (株)飯尾醸造
  • (株)伊藤園
  • 万田発酵(株)
  • (株)玄米酵素
  • 日本食研ホールディングス(株)
  • (株)丸本
  • エバラ食品工業(株)
  • キューピー醸造(株)
  • 六花亭製菓(株)
  • 佐藤水産(株)
  • オリエンタル酵母工業(株)
  • (株)サラダコスモ
  • 木曽路物産(株)
  • フジパングループ本社(株)
  • 小田島水産食品(株)
  • (株)しいの食品
  • 太子食品工業(株)
  • (有)宮城野納豆製造所
  • (株)登喜和食品
  • 佐藤食品工業(有)
  • (株)伊勢惣
  • 八丁味噌協同組合
  • 小浜海産物(株)
  • 協和発酵バイオ(株)
  • (株)岡永
  • (株)明治ヨーグルト マーケティング部
  • 村岡食品工業(株)
  • (有)島酒家
  • 八海醸造(株)
  • 一般社団法人福島市観光コンベンション協会
  • (有)大貫漬物食品
  • (株)まほろば
  • マルコメ(株)
  • (株)伊藤園 中央研究所
  • (有)糀和田屋
  • 株式会社にっぱん
  • (株)栄楽館ホテル華の湯
  • 農業生産法人株式会社あいあいフォーム
  • (株)セスナー
  • (株)トータルヘルスデザイン
  • (有)竹鶏ファーム
  • (株)佐浦(浦霞)
  • 伊那食品工業(株)
  • (株)一ノ蔵
  • (株)太田胃散
  • (株)テラケン
  • 神崎町
  • 株式会社あらき
  • 五光株式会社
  • 株式会社ゆきんこ
  • 株式会社ツムラ

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