Kikkoman began its journey to North America via Hawaii in the 1860s, when Japanese immigrants shared soy sauce with their American neighbors. Throughout the late 1800s and early 1900s, Kikkoman continued to build its presence in the U.S.In 1957, Kikkoman Corporation of Japan established its first international sales office in San Francisco, to market and distribute Kikkoman products to North American retail, foodservice and food manufacturing industries.Since 1973, Kikkoman has been producing its soy sauce in America, with Japanese authenticity and in accordance with the highest food-safety standards. Today, Kikkoman brews its soy sauce in two plants—in Walworth, Wisconsin, and Folsom, California—using just four natural ingredients: American-grown soybeans and wheat, 100% natural salt and pure water.Our natural brewing process blends ancient Japanese tradition with cutting-edge technology. Kikkoman customers count on consistently superior flavor, aroma, quality, supply and safety in every shipment.
At Kikkoman, we're here to help. If you don't see the ingredient form or flavor you're looking for on our product list, just ask. We'll tap our own global resources to find it for you, or customize it ourselves. It's all part of how we go the extra mile for you.
Find more foodservice resources at:www.kikkomanusa.com/foodservice
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