ABOUT KIKKOMAN
A Journey of craftsmanship
Preserving Traditional Taste
Edo Period(17th Century)
The Origins of Natural Brewing
The Mogi and Takanashi families began brewing soy sauce in Noda, Japan, using traditional natural fermentation methods.
From traditional beginnings in Japan
to international recognition
Awarded at the Vienna World’s Fair and
recognised as the official soy sauce for the
Japanese Imperial Household, establishing a
reputation for exceptional quality
on the global stage.
Founding of
Noda Shoyu Co., Ltd.
Building on early acclaim, the Mogi and Takanashi families
established Noda Shoyu Co. Ltd.,marking the transition from family-run brewing to a structured organisation.
Becoming
Kikkoman Shoyu Co., Ltd.
Noda Shoyu officially changed its name to Kikkoman Shoyu Co., Ltd., marking a new era as the brand became synonymous with quality soy sauce worldwide.
Global Expansion and International Growth
Renamed Kikkoman Corporation, the company expanded its soy sauce production across North America, Europe and Asia, marking the beginning of its global presence.
In Australia, Kikkoman Australia Pty Ltd (KAP) was established in Sydney, building a strong local presence and supporting long-term growth across the Australian and New Zealand markets.
The Innovation Era
Kikkoman expanded its range with innovations such as Gluten Free, Less Salt, Tamari Soy Sauce, and the Makoto range of Asian specialty sauces, responding to evolving consumer tastes, needs and lifestyles.
From traditional craftsmanship to global kitchens, Kikkoman continues to bring authentic, umami-rich flavour to tables around the world.
