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Marukome: R&D
Central Research Laboratory
 The field of biotechnology has advanced dramatically in recent years, resulting in an ever-higher quality of Marukome Miso. At Marukome's Central Research Laboratory, researchers work diligently to enhance production. Recent breakthroughs include the ability to extract Isoflavones, Peptides, and GABA (Gamma-Amino Butyric Acid) from the soybean during the fermentation process.
Marukome also boasts a Special Procurement Research Team whose responsibility is to develop innovative new Miso-based sauce concepts for meats, vegetables, and dips, and to cultivate both new and modified recipes in which to utilize them.
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| Micro-Organism Cultivation
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Micro-Organism Inspection
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Central Research Laboratory
Built in 1989, as advance research laboratory of miso production. |
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