Soy Sauce Industry and Kikoman
Soy Sauce Industry
Brief History of Soy Sauce and Kikkoman According to the Kikkoman Case, Soy sauce was first discovered in China around 500s B.C. Then a Japanese priest who was in China, came across soy sauce and brought it back to Japan. The roots of soy sauce in Japan originated in the 16th Century. In the mid 17th Century, two of Japanese families, Mogi and Takanashi began brewing soy sauce in Noda, where good soy beans, wheat and salt were available, originating the root of current Kikkoman Corporation. The soy sauce was exported abroad during the 19th Century accompanying emigrating workers from Japan. In 1907, Kikkoman built a soy sauce brewing plant in Denver, Colorado mainly targeting the Japanese immigrants the US, who already accumulated to a hundred thousand.
Rising interest in Japanese food in Western Market and Kikkoman’s move to international market The influence of Japan can be seen everywhere, from fashion and interior design to the chopsticks and sake. As we are living in a world that everything seems to move fast. We’re pressed to work longer now than any generation before us, to work faster to keep up with the Internet, and our lives have become hectic, filled with the urgent demands of contemporary life. So people seek to bring clam and simplicity into their everyday lives. This is why more people in the West are drawn to things Japanese. Japanese cuisine is popular because it gives people a chance to experience the relaxed, lucid culture. Another reason is globalization. Globalization allows people to travel more frequently; this reduces language and cultural barriers. When people travel to one place, they tend to bring in something originated from their home town and in this case of course, Japanese Food which its main ingredient contains soy sauce. Kikkoman had foreseen the opportunities of upcoming Japanese food trend in the western market. In additional, the Japanese soy sauce market was already saturated, Kikkoman had
Brief History of Soy Sauce and Kikkoman According to the Kikkoman Case, Soy sauce was first discovered in China around 500s B.C. Then a Japanese priest who was in China, came across soy sauce and brought it back to Japan. The roots of soy sauce in Japan originated in the 16th Century. In the mid 17th Century, two of Japanese families, Mogi and Takanashi began brewing soy sauce in Noda, where good soy beans, wheat and salt were available, originating the root of current Kikkoman Corporation. The soy sauce was exported abroad during the 19th Century accompanying emigrating workers from Japan. In 1907, Kikkoman built a soy sauce brewing plant in Denver, Colorado mainly targeting the Japanese immigrants the US, who already accumulated to a hundred thousand.
Rising interest in Japanese food in Western Market and Kikkoman’s move to international market The influence of Japan can be seen everywhere, from fashion and interior design to the chopsticks and sake. As we are living in a world that everything seems to move fast. We’re pressed to work longer now than any generation before us, to work faster to keep up with the Internet, and our lives have become hectic, filled with the urgent demands of contemporary life. So people seek to bring clam and simplicity into their everyday lives. This is why more people in the West are drawn to things Japanese. Japanese cuisine is popular because it gives people a chance to experience the relaxed, lucid culture. Another reason is globalization. Globalization allows people to travel more frequently; this reduces language and cultural barriers. When people travel to one place, they tend to bring in something originated from their home town and in this case of course, Japanese Food which its main ingredient contains soy sauce. Kikkoman had foreseen the opportunities of upcoming Japanese food trend in the western market. In additional, the Japanese soy sauce market was already saturated, Kikkoman had