End poverty in all its forms everywhere SDG 2:
It is the best-selling soy sauce brand in Japan, and virtually the only soy sauce with an international presence. Some 20 percent of its revenue derives from overseas sales, and about half of its profits come from its U.
In addition, Kikkoman owns and operates the Colza restaurant chains along with the Nakanakaya chain of pubs, and also runs a wine garden in the heart of downtown Tokyo. Kikkoman maintains production facilities in Japan, Singapore, Taiwan, and the Netherlands, and two factories in the United States, one in Walworth, Wisconsin, and another in Folsom, California.
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.
However, by the end of the 19th and beginning of 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 The ingredients of soy sauce and the method of its production have been the same for nearly years.
Soy sauce is 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 four centuries, the quality-control process was refined through the development and cultivation of microorganisms that made production much more efficient.
Kikkoman in the Early 20th Century After its founding inKikkoman Corporation became known as 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.
The postwar years were harsh ones for the entire Japanese population. Food shortages, lack of fuel, and a ruined economy contributed to years of privation.The iconic and ubiquitous Kikkoman soy sauce bottle draws its Japanese design principles from war and peace.
Kikkoman Corp. is a holding company which engages in the food manufacturing business. It operates through the following segments: Domestic Foods-Manufacturing and Sales, Domestic Others, Overseas Foods-Manufacturing and Sales, and Overseas Foods-Wholesale.
Kikkoman Corporation - Strategy, SWOT and Corporate Finance Report, is a source of comprehensive company data and information. The report covers the company's structure, operation, SWOT analysis, product and service offerings and corporate actions, providing a ˚ view of the company.