AgriBio Business

Takara Bio is engaging in the development and manufacture of functional foods which utilize biotechnology and is also developing a mushroom business invoving the mass culture.

Functional Food Business

Gagome Kombu
Gagome Kombu

Botanbofu
Botanbofu

Takara Bio conducts research into the functionality of food ingredients that leverage the original advanced biotechnology of our group. We engage in business focused on the development of Gagome kombu (kelp) fucoidan products, Peucedanum japonicum-derived isosamidin products, Dioscorea esculenta-derived Yamsgenin products, and mushroom products.

Mushroom Business

Honshimeji mushrooms
Honshimeji mushrooms

Hatakeshimeji mushrooms
Hatakeshimeji mushrooms

In 1973, Takara Bio established, for the first time in the world, a technique for mass-producing Bunashimeji mushrooms and with its commercialization began the Company's business of mushrooms. We have since developed new high value-added mushrooms and have also established mass production techniques.
Currently, Takara Bio produces Honshimeji mushrooms (product name: "Daikoku Honshimeji") and Hatakeshimeji mushrooms (product name: Otsubu Tanbashimejii" through Mizuho Norin Co., Ltd (located in Kyotanba-cho, Kyoto Prefecture). Takara Bio holds the top share of the market in Japan for Honshimeji mushrooms, known for their good taste which rivals the smell of matsutake-"Matsutake for flavor, Shimeji for taste" as the saying goes. Daikoku Honshimeji mushroom received "Kyoto Brand Goods" designation from the Kyo-Branded Products Association in 2015, and has earned a solid reputation as a high value-added mushroom product.

Business Outline

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