{"id":2749,"date":"2020-12-30T13:09:27","date_gmt":"2020-12-30T13:09:27","guid":{"rendered":"https:\/\/www.kikkoman.id\/?page_id=2749"},"modified":"2021-03-17T13:12:40","modified_gmt":"2021-03-17T13:12:40","slug":"history-of-kikkoman","status":"publish","type":"page","link":"https:\/\/www.kikkoman.id\/id\/about-us\/history-of-kikkoman\/","title":{"rendered":"Sejarah Kikkoman"},"content":{"rendered":"
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SEJARAH KIKKOMAN<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sejarah Kikkoman dimulai pada abad ke-17, ketika leluhur keluarga Mogi mulai memproduksi saus bumbu berwarna coklat tua dari kedelai, gandum, air, dan garam di kota Noda, Jepang.\u00a0<\/p>

Kota itu terletak di dekat tepi Sungai Edo, yang menyediakan akses mudah ke pasokan bahan mentah dan pengiriman cepat ke kota Edo yang sedang berkembang, yang sekarang disebut Tokyo.<\/p>

Seiring dengan pertumbuhan pasar kecap asin, pada tahun 1917 keluarga Mogi, Takanashi dan Horikiri menggabungkan bisnis mereka untuk membentuk Noda Shoyu Co. Ltd. Nama perusahaan diubah menjadi Kikkoman Shoyu Co. Ltd. pada tahun 1964 dan kemudian menjadi Kikkoman Corporation pada tahun 1980.<\/p>

Kecap Kikkoman diekspor dan dinikmati di luar Jepang sejak pertengahan abad ke-19.th<\/sup> Pada tahun 1972, Kikkoman membuka pabrik produksi luar negeri pertamanya di Amerika Serikat, dan sekarang kami memiliki 10 pabrik produksi kecap di seluruh dunia, di Asia, Amerika Serikat, Eropa dan Jepang. Saat ini, Kecap Asin Kikkoman dinikmati oleh pelanggan di lebih dari 100 negara di dunia.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tKlik disini<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Tahukah Anda?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Kikkoman Naturally Brewed Soy Sauce dibuat hanya dengan empat bahan dasar: kedelai, gandum, garam, dan air.<\/div>\n\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

History of KIKKOMAN Kikkoman\u2019s 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.\u00a0 The town was located near the banks of the Edo River, which provided convenient access to raw […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":235,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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