Naturally brewed KIKKOMAN Soy Sauce has been made according to Japanese traditional recipe for more than 300 years. It is brewed from wheat, soybeans, water and salt. In order to develop its unique aroma KIKKOMAN Soy Sauce is aged for 6 months without using any chemical components!

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KIKKOMAN’s history dates back to 1630, when the forefathers of the Mogi family began to produce the dark brown seasoning sauce from soy, wheat, water and salt in the Japanese town of Noda. The city’s optimum location on the banks of the River Edo provided convenient access to raw materials and prompt deliveries to the expanding city of Edo, which is today called Tokyo.

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Dutch traders then discovered the “black gold” and brought it to Europe. KIKKOMAN soon became firmly established in the European market. In 1917 the Japanese Mogi and Takanashi families founded Noda Shoyu Co. Ltd. The company name was changed to Kikkoman Shoyu Co. Ltd. in 1964 and to Kikkoman Corporation in 1980. Today, Kikkoman is the world soy sauce market leader and the sauce’s special full-bodied flavor is appreciated in more than 100 countries around the globe. And that’s not all – KIKKOMAN is also official supplier to the Japanese imperial court.

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Manufacture

Approx. 6,500 people shape the development of the Japanese corporation at sites in Japan, Singapore, Taiwan, China, Australia, Canada, the USA and Europe. KIKKOMAN operates nine production facilities in Japan, the USA, Singapore, Taiwan, China and the Netherlands.

Life

“Seasoning your life” is our international slogan. Our brand promise is “Enjoy the good things in life!” and KIKKOMAN soy sauce is definitely one of those good things.

Philosophy

KIKKOMAN seasons people’s lives and unites different dining cultures – a very important aspect of our corporate philosophy – as well as staying close to consumers and satisfying the very highest quality standards.