Located in Hida Takayama, in Gifu Prefecture, the Yoshima family farm has been cultivating and processing agricultural products for two decades. It adheres to traditional Japanese methods, such as natural fermentation techniques, based on lactic acid bacteria, without chemical additives. The majority of the ingredients used are sourced locally, and the farm ensures the production of fresh, flavorful food with the longest possible shelf life. Yoshima Farm combines tradition and innovation, while guaranteeing high quality and rigorous traceability of its products.