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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 ...
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]
Website www .gk-design .co .jp Kenji Ekuan ( 榮久庵 憲司 , Ekuan Kenji , September 11, 1929 – February 8, 2015) was a Japanese industrial designer , best known for creating the design of the Kikkoman soy sauce bottle.
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.
TOKYO (AP) - Japanese industrial designer Kenji Ekuan, whose works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser as familiar as the classic Coca-Cola bottle, has died ...