Kikkoman Soy Sauce

A major brewing company established in 1804, representing Aichi Prefecture. Produces diverse vinegar products including rice vinegar and black vinegar. While maintaining centuries-old fermentation techniques from the Edo period, it contributes to global expansion of Japanese food culture through sushi vinegar and other products with high domestic market share.

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.

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.

Soy sauce manufactured by Kikkoman. Through global soy sauce market development, it brought Japanese condiments to tables worldwide. Gaining international trust through traditional fermentation and rigorous quality control. A representative of Japanese food culture export.

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.

Known for inventing the umami seasoning 'AJI-NO-MOTO,' Ajinomoto played a pivotal role in establishing umami in global food culture. With amino acid technology at its core, the company operates globally across seasonings, frozen foods, and pharmaceutical ingredients.

L-glutamate sodium seasoning manufactured by Ajinomoto. A product scientifically realizing Japan's culinary concept of 'umami'. Trusted by chefs worldwide, enhancing flavors in countless dishes. Embodies the umami concept Japan introduced to the world.