Kikkoman

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Kikkoman Corporation
Native name キッコーマン株式会社
Type Public
Traded as TYO: 2801
Industry Food and Drink
Founded December 7, 1917; 97 years ago (1917-12-07)
Headquarters Noda, Japan
Key people Yuzaburo Mogi,
(Chairman)
Noriaki Horikiri
(CEO and President)
Products Food products, beverages, biochemical products, management services
Revenue Increase US$3.369 billion (2014)
Net income Increase US$123.3 million (2014)
Employees 5,622
Website kikkoman.com
Footnotes / references
[1][2]

Kikkoman Corporation (キッコーマン株式会社 Kikkōman Kabushiki-gaisha?) is an international food and drink company based in Japan. Its main products and services include soy sauce, food seasoning and flavoring, mirin, shōchū, and sake, juice and other beverages, pharmaceuticals, and restaurant management services.

Kikkoman has production plants in Japan, the U.S., the Netherlands, Singapore, Taiwan, and China.[3] Kikkoman is the most popular brand of soy sauce in Japan[4] and the United States.[5][6]

History[edit]

Founded in 1917, it is based in Noda, Chiba Prefecture, Japan. It is a combination of 8 family-owned businesses founded as early as 1603 by the Mogi and Takanashi families.[7]

Kikkoman's logo is the kamon (emblem) of its founder.[8]

Products[edit]

Soy sauce[edit]

Kikkoman soy sauce is naturally brewed. After soaking in water for an extended period, soy beans are steamed at high temperature before they are mixed with crushed roasted wheat. Salt is added, which acts as an anti-bacterial agent and preservative. Next, a genus of the Aspergillus fungus is added to the mixture and left for three days to create shoyu koji, the base for the soy sauce. This base is then transferred to a tank and mixed with a saline solution, which creates a mash known as moromi. Several months of aging follow, when various organic processes occur including lactic acid, alcoholic and organic acid fermentation take place to create unique flavours. The moromi is then mechaniically pressed through layers of fabric for around ten hours to extract the raw product. In the last part of the process, the raw soy sauce is left to separate for 3-4 days, then pasteurised using steam, which also stops any enzymic activity. The final product is then ready for inspection and bottling.[9]

Timeline[edit]

  • 1917: Eight soy sauce producers band together to form Kikkoman Corporation.
  • 1957: Kikkoman International, Inc. is established in San Francisco.
  • 1962: The company begins bottling Coke soft drinks in Japan.
  • 1964: Mann's Wine Company is formed.
  • 1972: Kikkoman opens soy sauce production facility in Walworth, Wisconsin.
  • 1990: The company buys the Asian arm of Del Monte Foods.[10]

Gallery[edit]

Sashimi soy sauce 
Kikkoman General Hospital in Noda, Japan 

References[edit]

  1. ^ "Corporate Profile". Retrieved July 25, 2014. 
  2. ^ "Kikkoman Financial Statements". Bloomberg Businessweek. Retrieved July 25, 2014. 
  3. ^ "Message from the Management". Retrieved 25 July 2014. 
  4. ^ Factbook Business Information Fiscal 2008
  5. ^ Story of Soy Sauce
  6. ^ Factbook Business Information Fiscal 2008
  7. ^ Shurtleff, William; Aoyagi, Akiko. 2012. History of Soy Sauce (160 CE to 2012). Lafayette, California. 2,523 pp. (8,554 references, 228 photos and illustrations. Free online).
  8. ^ http://qrysta.com/my_familys_kamon_and_history
  9. ^ "Making Soy Sauce". Kikkoman Corporation. Retrieved 4 December 2014. 
  10. ^ Shimizu, Hiroshi (2008). Japanese Firms in Contemporary Singapore. NUS Press. ISBN 978-9971-69-384-8. 

External links[edit]

See also[edit]

fa:کیکومن