For centuries, soy sauce has enhanced food across cultures.
At Kikkoman, we continue this tradition through time-honoured brewing and modern quality standards.

In both the East and West, people for centuries have sought better ways to preserve food, discovering through experience that the use of salt not only preserves but also improves flavor. This is because microorganisms break down the proteins contained in food into taste-enhancing umami components.

Across both the East and the West, people have long sought better ways to preserve food. Over time, they discovered that salt not only helps preserve food, but also enhances flavour — as microorganisms naturally break down proteins into taste-enhancing umami components.

Ancient China
Preserved seasonings known as jiang were developed using soybeans and wheat to refine flavour and consistency. Over time, the process of making this “grain jiang” spread from China into Japan and other neighbouring countries, forming the foundation of soy sauce.

Japan
After its introduction into Japan, the development and processing of jiang took a distinctive turn. By 17th Century, naturally brewed soy sauce was established using traditional Japanese brewing methods.

So don’t stand on ceremony. Pick up a bottle of Kikkoman and start creating a few flavor traditions of your own.