Our Korean gochujang and doenjang flavors – which duplicate the fermented soybean pastes – bring a kimchi-like spice flavor to Korean dishes. Doenjang is similar to a Japanese miso, but with a coarser consistency and stronger taste, and is commonly used together with gochujang, a red chili soybean paste.

Fermented juices generate an intense, deep, rich flavor through the conversion of sugar into acids. Love lemonade? Try a “living” lemonade with botanical flavors for a unique, innovative twist. Soft drinks targeted at adults are another emerging format. Sparkling fermented tea offers a rich history, naturally-functional health, inherent nutrition, and a wide range of flavor options. Lacto-fermentation in the vegetable juice category use herb flavors. Kvass, an old favorite in the Slavic and Baltic region, is made from sourdough rye bread or beets and has a similar taste to beer. Capture consumer’s interest in a unique fashion with one of our flavor combinations such as bitter orange and turmeric.

From modern to traditional, fermented flavors meet a growing consumer desire for gut health solutions. As a company with Japanese roots, let T. Hasegawa bring our koji fermentation culture of flavors to your new product developments.