Brand
Kikkoman
1 product on offer
Kikkoman is a Japanese soy sauce maker from the city of Noda, with roots going back to the 17th century. Its naturally brewed soy sauce is sold in more than 100 countries; we stock it in a 1-litre bottle.
Kikkoman soy sauce is brewed from just four ingredients – water, soybeans, wheat and salt – and ferments naturally for about six months. It contains no flavour enhancers, colourings or preservatives; around 300 aroma compounds develop during fermentation, and its brown colour comes from the Maillard reaction.
History
Soy sauce brewing around the city of Noda in Chiba Prefecture began in the late 17th century. In the 17th and 18th centuries a whole craft grew up around the Mogi and Takanashi families, and the sauce travelled by river to Edo, today's Tokyo. From 1908 the Noda brewers supplied soy sauce to the Japanese Imperial Household. In 1917 the Mogi, Takanashi and Horikiri families merged into Noda Shoyu, which has been called Kikkoman since 1964.
Kikkoman went global early: it opened its first overseas sales office in San Francisco in 1957, and in 1973 in Walworth, Wisconsin, it became the first to brew outside Japan. In October 1997 it opened its European factory in Sappemeer in the Netherlands, which still produces the soy sauce for the European market. The plant now makes 47 soy products in 123 variants and also supplies the Middle East and Africa.
Did you know?
- The name Kikkoman combines the words kikko (tortoise shell) and man (ten thousand) – both symbolise longevity. The hexagonal emblem has been used since around 1820.
- The table bottle with the red cap was designed in 1961 by designer Kenji Ekuan; it is in the collection of New York's Museum of Modern Art (MoMA). The cap with two holes lets you dispense the sauce drop by drop.
- The Kikkoman trademark is registered in 178 countries and regions.
- Kikkoman is the leading soy sauce in both Japan and the USA, and more than half of its revenue comes from abroad.
What we stock
Naturally brewed soy sauce in a 1-litre bottle. It goes with sushi and sashimi, in marinades for meat and fish, in fried noodles and rice, in soups and dressings; a few drops also season European dishes, such as braised vegetables or sauces.
The sauce contains wheat, so it is not gluten-free – for gluten-free cooking Kikkoman makes tamari sauce. Once opened, keep it in a cool place, tightly closed.
1 item