"Cobon" - a natural yeast drink discovered in Izu, the cutting edge of fasting

Fasting is a method of abstaining from food in order to expel toxins that have accumulated in the body.

Blessed with excellent soil, water and climate, the Izu Peninsula has long been popular as a hot spring resort, and is now attracting attention from all over Japan as a cutting-edge area for fasting.

Fasting is done to allow the organs to rest and expel toxins that have accumulated in the blood, liver, and intestines.
It is said to have various positive effects on the body, such as weight loss, increased senses, and improved immunity to disease.

To enhance the effects of fasting, many fasting facilities recommend a locally produced yeast drink called "Cobon."

Corbon is a drink made from yeast, which is also known as the mother of enzymes.
It is said that it is recommended as a supplementary drink during fasting because it has the effect of activating intestinal bacteria more and increasing the good bacteria in the intestines.

Daiichi Yeast is the company that makes this ``Korbon.''

I was curious about this beloved local company, so I made a detour there on my way to visit a friend in Nishiizu who makes wasabi.

I went to a wasabi farm.
Visiting our Izu “Wasabi” friend. Summer 2019

Daiichi Yeast is a company located next to the Nirayama Reflection Furnace, a World Heritage Site in Izunokuni City, at the base of the Izu Peninsula.
Surrounded by beautiful greenery, in a corner that symbolizes the enlightenment of Japan, our company building stood with a dignified presence.

We were greeted by Mr. Ono from Daiichi Yeast.
He gave us a detailed explanation of the history of Corbon and what Corbon is all about.

Corbon was born 70 years ago.
It all began when Masakazu Tada, founder of Daiichi Yeast, a medical scientist and philosopher, ventured into the Amagi Mountains of Izu in search of the ideal yeast. He collected wild natural yeast that lives in the air and on the leaves of green trees, and attached it to fruit, causing it to ferment naturally.

"Natural yeast" is used to produce fermented foods such as miso, soy sauce, and sake, which have long been popular in Japan.
Because it helps ferment grains and vegetables and makes fiber easier to eat, it is said to be a suitable fermented food for Japanese people, who have long intestines and have traditionally eaten a diet centered on rice and vegetables, and for people who follow a vegetarian diet.

On the other hand, the lactic acid bacteria found in yogurt and other foods originated from the Western food culture, which has long been familiar with dairy products.
Lactic acid bacteria are involved in preventing meat from spoiling, so they are said to be suitable for the constitution of Westerners, who eat a lot of meat and have short intestines.

Dr. Tada is also known as one of the earliest proponents of "comprehensive medicine (modern-day lifestyle medicine)," which combines and unifies Western and Eastern medicine.
He participated in the World Vegetarian Congress from the 1950s, a time when foreign currency was scarce, and was also appointed Honorary Vice President of the International Vegetarian Federation.

Many vegetarians suffer from poor health due to nutritional deficiencies.

For those people,
As ``Korbon'' has become more popular, he has been advocating the need for natural yeast, which can more effectively transport necessary nutrients into the body and expel unnecessary toxins from it.

・They are simply made using only plant-based ingredients. ・They are made using the local techniques and climate that have existed since ancient times. ・They look to the future and create products that suit modern lifestyles.

I was delighted to find that there are similarities between many of the elements that GRØN values in its product development.

And above all, we have been manufacturing our products using the same methods for 70 years.
It also gave me great courage to know that there are still people who need this.

Phytochemicals are said to be the energy contained in proteins, vitamins, minerals, and plants.
Ono says that GRØN's protein blend, packed with these nutrients, is a perfect match for Corbon.

It is suitable not only as a replacement meal in daily life, but also as a preparatory or recovery meal to prepare the body before and after fasting.
We would also like to introduce the GRØN x CORBONN collaboration menu here.

>>Recipes using Corbon
For meal replacements, fasting preparations and recovery meals. Original drinks from "Red Heat" and "CoBon"
To survive the cold weather: Yuzu Ginger Kobon and "Green Mosnter" hot drinks

Photos by Moeko Sawada