During the hundred years from the mid-17th century to the mid-18th century, soy sauce production led by the Mogi and Takanashi families prospered in Chiba Prefecture, Japan. This is where Kikkoman was born. Then, in 1979, the European sales base was established in Düsseldorf, Germany, and in 1997, a new factory was opened in Sappemeer, The Netherlands. From there, Kikkoman supplies Japanese soy sauce to European countries including the Russian Federation and also to the Middle East & African countries.
Kikkoman Soy Sauce is appreciated by both professional chefs and amateur cooks in countries around the world. It is made from only four carefully selected ingredients: water, soybeans, wheat and salt. The soybeans are all guaranteed GMO-free. Kikkoman Soy Sauce does not contain artificial additives, and it is naturally brewed in a six-month fermentation process. That’s the reason why it has a diverse aroma on it (around 300 different aroma components are produced in the brewing process, including components that remind us of vanilla, fruits, whisky or coffee), and it is rich in UMAMI.
Kikkoman Naturally Brewed Soy Sauce is the versatile original one, whereas there is also Less Salt Soy Sauce if you want to reduce the amount of salt in your diet. If you desire an organic nutrition, you should try the Organic Soy Sauce. When you live with coeliac disease, use the Tamari Gluten-free Soy Sauce to season your dishes. Kikkoman has also other sauces like Teriyaki Sauce, Ponzu Sauce, Poke Sauce and many more, which will definitely enrich your dishes.