The soybean has traditionally provided us with unique processed foodstuff such as tofu, natto, miso and shoyu for daily use.

North America is the largest soybean producing, exporting region. We cooperate with a wide range of domestic and American agricultural participants from specialized research organizations to farmers to manage the development of import routes for high quality soybean. The soybean is a representative grain such as wheat and corn. It is the most highly produced bean in the world but most of the output is for oils. According to a cooking researchers' data, there are thirty three different ways of cooking with the soybean in Japan. The quantity and quality of protein should be a concern for Japanese traditional food, but the soybeans from domestic production dose not fill up Japanese consumers' demand under present conditions. We cooperate with grain trader and farmers in the United States to grow soybean. We visit farms at every strategic time to produce high grade soybean in the farms. We also work with soybean research laboratories and which are sometimes public or private, so as to import the traits through breeding and biotechnology.