“Tenyo Fermented Plant Food” is produced using 86 types of fruits, vegetables, grains, beans, and wild grasses cultivated without pesticides at our farm in the lush Pantanal region of Brazil, using ultra-soft silica water. This fermented food is made based on the recipe of Michio Kushi, an authority on macrobiotic theory. It undergoes a three-stage acetic acid fermentation with indigenous bacteria collected from the Brazilian farm, serving as the sole enzyme. After fermenting in the warm climate of Brazil, it undergoes long-term maturation for over 8 years at our Hidaka farm in the cold climate of Hokkaido. This product serves as food for beneficial bacteria in the gut and contributes to the reduction of harmful bacteria. There is evidence supporting its effects, making it a product that can be safely consumed by people of all ages.

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