We have isolated a new strain of Lactobacillus plantarum from Japanese pickles produced by a farmer in Hokkaido, and have named the strain HOKKAIDO. Our investigation of HOKKAIDO strain revealed several characteristics. The strain exhibits digestive juice tolerance and can survive in the intestine. The strain strongly adheres to human enterocyte-like Caco-2 cells, and cells of HOKKAIDO strain competed with E. coli O-157 cells for adhesion to Caco-2 cells. From several examinations with human dendritic cells, this strain may act to improve immune function. It was found that HOKKAIDO strain is superior in the fermentation of vegetables, fruits, and cereals. These characteristics were exploited to produce foods such as fermented soybean milk, alcoholic beverages using sake lees, and fermented carrot drink. In addition, HOKKAIDO strain as a probiotic was contained in commercial products such as yogurt and a milk substitute for calves.