Kikkoman Soy Sauce

Ajinomoto's diverse seasonings using umami flavor scientifically. Applied worldwide in various cuisines, it demonstrates Japan's advancement in food chemistry as a company that 'scientizes taste.'

Ajinomoto, discoverer of monosodium glutamate in 1908. Established umami concept, revolutionizing global cooking. Sold in over 100 countries with approximately 85 million people using it daily. Highly valued internationally as Japanese food science achievement. Despite food additive debates, plays important role in global food culture.

Globally recognized Japanese condiment makers like Kikkoman, Kewpie, and Ajinomoto. Fusing traditional brewing techniques with modern food science. Soy sauce, MSG, and mayonnaise used in tables worldwide beyond Japanese cuisine. Demonstrates how Japanese food culture and taste are integrated into global dining experience. Embodies Japanese food industry's trustworthiness through strict quality control and hygiene standards.

Corporate ecosystem supporting diverse Japanese food culture including washoku, creative cuisine, regional specialties. Condiment makers, food processors, dining chains function integratively. Thorough commitment to ingredient quality. Culinary technique inheritance and innovation. Respecting seasonality. Balancing health and deliciousness. Realizing washoku recognized as UNESCO Intangible Cultural Heritage. Dining relationships and etiquette. Important cultural domain forming Japanese identity.

Food technology innovation by Ajinomoto, founded in 1908. Discovered umami component sodium glutamate from kombu broth, revolutionizing tables worldwide. Through seasonings, frozen foods, and processed products, spreading Japanese food technology globally. Demonstrates fusion of scientific approach with food culture.

A soy sauce manufacturer with over 300 years of history, Kikkoman is the driving force behind transforming Japanese soy sauce into a global condiment. Sold in over 100 countries, it is one of the brands that has contributed most to the internationalization of Japanese cuisine.

Kikkoman soy sauce with over 370 years of tradition is the world's most recognized Japanese condiment. Through unique fermentation techniques and quality control, it is used in Japanese cuisine and global cooking worldwide. Sold in over 100 countries as a leading international brand.

Soy sauce manufactured by Kikkoman, a representative company exporting Japan's traditional seasonings globally. Known for high quality and distinctive flavor, essential in sushi, tempura, and Japanese cuisine generally. Plays a crucial role supporting internationalized Japanese food culture.

An established soy sauce maker originating from Nagoya City, Aichi Prefecture. Founded against the backdrop of Edo-period manufacturing techniques and Aichi's brewing culture, renowned for Hatcho miso. Characterized by its rich flavor and aroma, it is an essential condiment for Nagoya cuisine and regional dishes. While expanding nationwide, it serves as Aichi's representative soy sauce brand and contributes to the regional economy.

A food manufacturer founded by Toichiro Nakashima in 1919. Introducing Japan's first mayonnaise in 1925, Kewpie has led Japanese mayo culture ever since. Made with egg yolks only for a rich, distinctive taste, it has surged in popularity overseas as 'Japanese mayonnaise.' The Kewpie doll logo is a beloved national icon in Japan.

Globally recognized Japanese condiment makers like Kikkoman, Kewpie, and Ajinomoto. Fusing traditional brewing techniques with modern food science. Soy sauce, MSG, and mayonnaise used in tables worldwide beyond Japanese cuisine. Demonstrates how Japanese food culture and taste are integrated into global dining experience. Embodies Japanese food industry's trustworthiness through strict quality control and hygiene standards.