History of KIKKOMAN

Kikkoman’s history date back to the 17th century, when the forefathers of the Mogi family began to produce the dark brown seasoning sauce from soy, wheat, water and salt in the town of Noda, Japan. 

The town was located near the banks of the Edo River, which provided convenient access to raw material supply and prompt deliveries to the expanding city of Edo, which is today called Tokyo.

As the soy sauce market grow, in 1917 the Mogi, Takanashi and Horikiri families merged their business to form Noda Shoyu Co. Ltd. The company name was changed to Kikkoman Shoyu Co. Ltd. in 1964 and then to Kikkoman Corporation in 1980.

Kikkoman Soy Sauce was exported and enjoyed outside of Japan from the mid-19th century. In 1972, Kikkoman opened its first overseas production plant in the United states, and now we have 10 soy sauce production plant worldwide, in Asia, United States, Europe and Japan. Currently, Kikkoman Soy Sauce is enjoyed by customers in more than 100 countries around the world.

Kikkoman Soy Sauce Characteristics

What is different from chemically fermented soy sauce.

Brewing Process​

Would you like to know how Kikkoman Soy Sauce is brewed?

Did you know?

Kikkoman Naturally Brewed Soy Sauce is made using only four basic ingredients: soybeans, wheat, salt and water.
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