Kikkoman

Kikkoman Corporation

Headquarters in Noda, Chiba Prefecture, Japan
Native name	キッコーマン株式会社
Type	Public
Traded as	TYO: 2801
Industry	Food processing
Founded	December 7, 1917 (1917-12-07)
Headquarters	Noda, Japan
Key people	Yuzaburo Mogi, (Chairman) Noriaki Horikiri (CEO and President)
Products	Food products, beverages, biochemical products, management services
Revenue	US$3.369 billion (2014)
Net income	US$123.3 million (2014)
Number of employees	5,622
Website	kikkoman.com
Footnotes / references

Kikkoman Corporation (キッコーマン株式会社, Kikkōman Kabushiki-gaisha) is an international food and drink company based in Japan. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, 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. Kikkoman is the most popular brand of soy sauce in Japan and the United States. 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.

History

Founded in 1917, it is based in Noda, Chiba Prefecture, Japan. It is a combination of 8 family-owned businesses founded as early as 1603 by the Mogi and Takanashi families.

Kikko, which means tortoise shell in Japanese, and man, meaning 10,000, were chosen first as the trademark and later as the company name. This was to symbolize longevity, as according to Japanese folklore a tortoise lives for 10,000 years. This symbolism is found in Kikkoman's logo, which consists of the Chinese character for 10,000 surrounded by a hexagon, representing a tortoise shell.

Products

Soy sauce

Kikkoman soy sauce is naturally brewed. After soaking in water for an extended period, soy beans 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 shoyu 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. Kikkoman has a distinctive bottle for its soy sauce, designed by Kenji Ekuan in 1961.

Kikkoman also makes teriyaki sauce introduced in 1968

Gallery

Sashimi soy sauce  Kikkoman General Hospital in Noda, Japan  Kikkoman soy sauce bottle

External links

• The World of Kikkoman

See also

• Soy Sauce Warrior Kikkoman