The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

Founded in 1917 when eight Japanese soy sauce makers decided to work together, Kikkomen is now Japan’s favourite soy sauce and popular all over the world.
First published in 1903, South China Morning Post is Hong Kong’s premier English language newspaper and has the city’s most affluent and influential readership. With a reputation for authoritative, influential and independent reporting on Hong Kong and China. The newspaper is supported with its online publication and its Sunday edition, Sunday Morning Post.
The Goyogura is where soy sauce exclusively for the Japanese imperial household is made, brewed in processes that have been handed down through generations.

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity

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