Kikkoman's history dates back to the 17th century in the Japanese city of Noda. The city's ideal location on the banks of the River Edo enabled convenient access to raw materials and prompt deliveries to the expanding city of Edo, which is today called Tokyo. Kikkoman soon became famous for its naturally brewed soy sauce. Before long, the Dutch traders discovered this “black gold” and took it back to Europe. Kikkoman soon became firmly established in the European market, where it received significant awards in 1873 at Expo in Vienna and in 1881 at Expo in Amsterdam.
Today, Kikkoman is an international market player with a 6,500-strong workforce running operations in Japan, Singapore, Taiwan, China, Australia, Canada, the USA and Europe. Kikkoman has nine production facilities in Japan, the USA, Singapore, Taiwan, China and the Netherlands. Approximately 400 million litres of naturally brewed soy sauce leave these production facilities every year to stock the shelves of supermarkets, delicatessen stores and Asia shops.
The classic soy sauce.
Kikkoman soy sauce has a fine, spicy aroma and is delicious with any type of food. It can be used in recipes that specify light or dark soy sauce. The distinctive feature of Kikkoman naturally brewed soy sauce is its transparent reddish-brown colour and its unique flavour.
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