Pioneering efforts in the cultivation of microorganisms, genetic engineering, and the testing of food products has enable Kikkoman to grab hold of a significant portion of the market within the food industry. Kikkoman Corporation was founded in in Noda, Japan, but the company's roots go back to the 17th century.

Arounda number of families began to produce food seasonings from the plants and crops of their small, intensely cultivated growing fields. One of these products was soy sauce, a concoction primarily made from soybeans that was used to enhance the flavor of countless dishes, from soup to skewers of chicken. Many of these family-operated businesses located their operation next to the Edo River, so that freshly made soy sauce could be delivered as quickly as possible to customers in the capital of Edo, present-day Tokyo.

During the time that Japan was open to outside trade, Dutch ships from half a world away bought soy sauce in the city of Nagasaki. These Dutch traders shipped the soy sauce back to The Netherlands, where the new taste became the overnight sensation for the upper classes. Over the years, some of the families who produced soy sauce grew in wealth, prominence, and influence and contributed many astute business leaders that helped develop Japan's economy into one of the strongest in the Orient.

However, by the end of the 19th and beginning Kikkoman Food Products Company the 20th centuries, there were over 1, soy sauce companies competing for a rather limited Japanese market. In order to ensure the survival of their businesses, eight families producing soy sauce and other food seasonings in Noda banded together and formed Kikkoman Corporation in From the very beginning, the production of high-quality soy sauce was the cornerstone of Kikkoman's success.

The ingredients of soy sauce and the method of its production have been the same for nearly years. Soy sauce Clutter Company Los Angeles made from three simple ingredients--soybeans, wheat, and salt.

The soybeans, rich and full of protein, are first steamed and then mixed with wheat, previously crushed and roasted. This mixture of soybeans and wheat is then combined with something similar but not identical to yeast, which serves as a catalyst for the culturing process.

The result is a dry mash, known as koji. According to the traditional brewing procedure, brine is next added to the koji in order to make moromi. Moromi is a strong, even potent concoction, which remains in fermentation casks or tanks.

During fermentation, the koji acts as an enzyme and changes the protein of a soybean into an amino acid while also transforming the starch of the wheat into sugar. After a short time, the moromi turns a startling reddish brown, and lactic acid cocci and yeast activate all the combined factors that make and distinguish the flavor, color, and aroma of soy sauce.

Kikkoman Corporation not only maintained the traditional manner of making soy sauce but also continued the historical method of careful atmospheric and temperature control that enables the brewing processes to take place.

In the old days, master brewers took extensive precautions in brewing the soy sauce and spent long hours monitoring its progress. Buckets known as kakioke and paddles called kaibo provided these brewing experts with all they needed to control the entire process.

After its founding inKikkoman Corporation became known Aroostook Cab Company the biggest soy sauce producer in Japan.

The company sold exclusively to consumers in Japan and, since virtually every person used some form of soy sauce during a meal, revenues grew rapidly during the s. Kikkoman began to expand its product line at this time and produced such variations as soy sauces for meat, noodles, fish, and chicken.

By the end of the s the company had grown so large that a brand-new plant, named Goyogura, was constructed in Noda; it was specifically developed and designed to preserve the traditional manner and techniques of brewing soy sauce.

The Goyogura plant was designated to produce soy sauce for the emperor of Japan and the entire imperial retinue. During the early part of World War II, the company's Japanese market remained high, but as the war progressed there was less and less food to eat, and consequently the demand for soy sauce decreased.

The postwar years were harsh ones for the entire Japanese population. However, with the help of the United States and other countries, Japan slowly rebuilt its country and economy. Kikkoman revived its fortunes along with the rest of Japanese business in the late s. By the early s the company was Y Not Company large amounts of soy sauce and other seasonings both to the International Company Information market in Japan and to the new burgeoning markets around the Pacific Rim.

Within a very short time, Kikkoman's soy sauce was used on many different kinds of food, including fried noodles, fried rice, barbecued beef, roasted lamb, fish, fowl, and the entire range of vegetables. Chefs in those countries began to notice how soy sauce awakened the flavor of food, and soon the popularity of the product had spread across the Pacific Ocean to the United States.

Inthe company took a big step in its international development by establishing Kikkoman International, Inc. The company's Owen Equipment Company subsidiary outside of mainland Japan, Kikkoman International was a marketing operation that helped popularize soy sauce in the United States.

Although interest started slowly, soy sauce soon found its way into the recipes of chefs at glamorous restaurants as well as into common lunchtime meals. Soy sauce began to be used on distinctly American cuisine such as hamburgers, Caesar salads, and barbecued baby pork ribs.

As its presence in the United States grew and its share of the food seasonings market increased, Kikkoman began to introduce other items such as teriyaki sauce and tofu in order to stir Americans' imaginations.

By the end of the s, the company was firmly established on the West Coast of the United States, and sales of its products were increasing rapidly. By the s, Kikkoman Corporation was ready to initiate a major expansion program in both the domestic and international markets. This venture signaled the company's entry into a market not directly related to soy sauce and food seasonings. The first of these items included a variety of Del Monte juices and tomato products. Kikkoman's advertising campaign for Del Monte products caused the brand to become a household name throughout the Japanese islands.

To complement the formation of this company, management at Kikkoman also created a laboratory in order to develop sophisticated technology that would allow the use of domestically grown grapes to produce distinctive and unique Japanese wines. In addition, Mann's Wine Company began to import various brandy and champagne labels to market for domestic consumption.

The decade ended on a high note when Kikkoman invested in the Japan Food Corporation, a large trading firm that provided greater access to overseas markets. The s witnessed a continuation of the policies set by the company during the s. The ever-increasing demand for its products led Kikkoman to design and construct its own U.

Located in Walworth, Wisconsin, in the heart of the Upper Midwest, the plant Actuator Electric Motor Company making soy sauce and other food products in During the same year, Kikkoman initiated its operation of a chain of restaurants located in major cities across West Germany.

Kikkoman Daitokai was the company's entry into the restaurant business, and, since revenues were increasing rapidly, management decided to open a chain of similarly styled restaurants in Japan. The Colza restaurant chain began operating in in Tokyo, specializing in teppanyaki -prepared grilled foods, and the Kushi Colza restaurant chain opened during the same year, specializing in vegetables and various meats heated on skewers of bamboo.

Kikkoman's markets in the Asia-Pacific region grew in importance during the s. The use of so many different kinds of food seasonings in countries such as Korea, China, Malaysia, and Australia led the company to establish a production facility in Singapore, Kikkoman Food Products Company Kikkoman S Pte.

As consumer demand continued to grow, the company added a fully automated plant located in Chitose, Japan. Both the facility in Singapore and the one in Chitose made products for the Asia-Pacific region.

The European arm of Kikkoman's operations also expanded during Outdo Company s. The company expanded its restaurant business by creating Kikkoman Restaurants S. Kikkoman established a state-of-the-art research facility that remains on the cutting edge of technological sophistication in the food industry.

Kikkoman's laboratory focuses on applying biotechnology and enzymology to create new seasonings and foods. Other accomplishments are just as impressive. Scientists have been able to create an enzyme that produces gallic acid, normally used within the semiconductor and pharmaceutical industries. Company researchers were also the first to isolate luciferase and produce it for industrial use. Luciferase is an enzyme that enables fireflies to glow, and scientists at Kikkoman's laboratory have used it to detect various microorganisms in water and food.

Another recent research success involves the development of the Oretachi orange, a fruit that is resistent to cold temperatures. Based on cell-fusion techniques, this knowledge is being exporting by Kikkoman to help orange growers around the world.

In the s, Kikkoman continued to expand its international operations. The company purchased the perpetual marketing rights for the Del Monte brand label covering the entire Asia-Pacific region, except for the Philippines. Since this agreement was reached inthe company has made a concerted effort to increase sales throughout the region. During the same year, Kikkoman entered into a joint venture and established President Kikkoman, Inc. The company also formed Kikkoman Trading S Pte.

InKikkoman Australia Pty. This Australian subsidiary has been able to help make Kikkoman's soy sauce the highest selling oriental food seasoning ingredient in the country. Principal Subsidiaries: Kikkoman Ajinomingei Co. Aust Pty. Limited; Japan Food Canada Inc. Toggle navigation.

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