Kikkoman Corporation
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Kikkoman Corporation
Kikkoman Corporation
Native name
Public (K.K)
Traded asTYO: 2801
ISINJP3240400006 Edit this on Wikidata
FoundedDecember 7, 1917; 102 years ago (1917-12-07)
Key people
Yuzaburo Mogi
Noriaki Horikiri
(President and CEO)
ProductsFood products, beverages, biochemical products, management services
RevenueIncreaseUS$3.369 billion (2014)
Increase US$123.3 million (2014)
Number of employees
Footnotes / references

Kikkoman Corporation (?, Kikk?man Kabushiki-gaisha) is a Japanese food manufacturer. Its main products and services include soy sauce, food seasoning and flavoring, mirin, sh?ch?, and sake, juice and other beverages, pharmaceuticals, and restaurant management services.

Kikkoman has production plants and offices in Japan, the U.S., the Netherlands, Singapore, Taiwan, China and Canada.[3] Kikkoman is the most popular brand of soy sauce in Japan[4] and the United States.[5][4] The village of Sappemeer in Groningen, the Netherlands, is the European headquarters of the company. A plant on the site began operations in 1997 and now produces over 400 million litres of soy sauce per annum.[6]


Founded in 1917, it is based in Noda, Chiba Prefecture, Japan, and comprises eight family-owned businesses founded as early as 1603 by the Mogi and Takanashi families.[7]


Soy sauce

Kikkoman soy sauce is naturally brewed (see Soy Sauce, Traditional Production). After soaking in water for an extended period, soybeans are steamed at high temperature before they are mixed with crushed roasted wheat. Salt is added, which acts as an anti-bacterial agent and preservative. Next, a genus of the Aspergillus fungus is added to the mixture and left for three days to create sh?yu koji, the base for the soy sauce. This base is then transferred to a tank and mixed with a saline solution, which creates a mash known as moromi. Several months of aging follow, when various organic processes occur including lactic acid, alcoholic and organic acid fermentation take place to create unique flavours. The moromi is then mechanically pressed through layers of fabric for around ten hours to extract the raw product. In the last part of the process, the raw soy sauce is left to separate for 3-4 days, then pasteurised using steam, which also stops any enzymic activity. The final product is then ready for inspection and bottling.[8] Kikkoman has a distinctive bottle for its soy sauce, designed by Kenji Ekuan in 1961.[9]

Kikkoman also makes teriyaki sauce, which was introduced in 1968.



  1. ^ "Corporate Profile". Retrieved 2014.
  2. ^ "Kikkoman Financial Statements". Bloomberg Businessweek. Retrieved 2014.
  3. ^ "Message from the Management". Retrieved 2014.
  4. ^ a b "Factbook Business Information Fiscal 2008" (PDF). Archived from the original (PDF) on 2009-02-20. Retrieved .
  5. ^ "Story of Soy Sauce". Retrieved 2017.
  6. ^ "Groningen in Beeld" (in Dutch). RTV Noord. Archived from the original on 17 June 2015. Retrieved 2015.
  7. ^ Shurtleff, William; Aoyagi, Akiko. 2012. History of Soy Sauce (160 CE to 2012). Lafayette, California. 2,523 pp. (8,554 references, 228 photos and illustrations. Free online).
  8. ^ "Making Soy Sauce". Kikkoman Corporation. Retrieved 2014.
  9. ^ "Japanese designer behind iconic soy sauce bottle dies at 85". ABS-CBN News. 9 February 2015. Retrieved 2015.

External links

See also


  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.



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