Article in Nihon Shokuryo Newspaper: “Fujiwara Techno-Art Develops Freeze-Concentration Equipment”
We have authored part of "Latest Technology and Functionality of Fermented and Brewed Foods" (Supervising Editor: Katsuhiko Kitamoto)
Article in Sanyo Newspaper: “Fujiwara Techno-Art Develops Fruit Juice Concentrator”
We have lectured at a koji mold genome symposium (Japan Society For Molecular Biology of Filamentous Fungi)
We have won one of the 35th Awards for Services to Food Industry Technology for our improved F-type moromi press equipment
Fujiwara Techno-Art has won an FY2005 “Okayama's Company Technology” Award from the Governor of Okayama Prefecture.
We have won a special prize in the FY2004 Regional Invention Awards for developing non-airflow automatic ginjo koji-making equipment
Fujiwara Techno-Art has won the 1st New Machine Promotion Awards (for its VEX type non-airflow ginjo Koji making equipment)
Article in Nikkei Trendy (p. 78): “Fujiwara Techno-Art Automates Koji-making and Advances into Biotechnology Field”
Article in Nikkan Kogyo Newspaper: “Fujiwara Techno-Art Applies Solid-State Pure Cultivation to Functional Food In Mass Quantities”
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Fujiwara Techno-Art is a brewing machinery pioneer enterprise that broke the path to fully automated unmanned koji (rice mold) production for the brewing of soy sauce, miso, sake, shochu and similar. Our technological capability has won high appraisal ever since, to the point where our machines account for a roughly 80% share of the koji production capacity inside Japan.
With the global spread of Japanese food culture, we now export our products to more than 20 countries worldwide. Further, we have utilized our expertise built up in the field of brewing to develop machinery for filtering and powder sterilization. Striking out into the general foodstuff and bio industries, we are blazing trails to the affluent eating of the future with our outstanding plant engineering capabilities.