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The moromi is mechanically pressed through fabric layers for about ten hours to extract the raw soy sauce. The raw soy sauce is left to settle for 3–4 days and then pasteurized using steam, which stops enzymatic activity. The final product is then inspected and bottled. [14] Kikkoman's soy sauce bottle was designed by Kenji Ekuan in 1961. [15]
Kikkoman Foods Inc. announced on Tuesday, April 23 it will bring 83 new high-paying jobs to Wisconsin when it adds a new plant in Jefferson. Kikkoman Foods new soy sauce plant in Jefferson Skip to ...
Kikkoman Foods, a Japanese soy sauce company with strong ties to southern Wisconsin, has acquired a 100-acre site in the City of Jefferson to build a $560 million factory expected to create around ...
Kikkoman Foods broke ground on a new facility in Jefferson on June 12. The company's Walworth plant is already the top production site in the world.
In the 1950s, Mogi helped introduce Soy Sauce to the American public by hiring chefs to create recipes that included the sauce. He then sent the recipes to local newspapers, in an attempt to get housewives to cut them out and shop for the ingredient. [3] [4] Mogi was appointed President and CEO of Kikkoman in 1995. [3]
The Kikkoman Soy Sauce Museum (キッコーマンもの知りしょうゆ館, Kikkōman Monoshiri Shōyukan) is a museum run by the soy sauce manufacturer Kikkoman inside its factory near Nodashi Station in Noda, Chiba, Japan. [1] The museum offers soy sauce production process information and the history of soy sauce, as well as factory tours.