The Story of Soy Sauce

Developed in China more than 2,500 years ago, soy sauce is one of the world's oldest condiments. Over the centuries, it has remained a cornerstone of many Asian cuisines. And today, chefs in the West recognize it as a natural, all-purpose seasoning that promotes balance among ingredients.



While studying in China, a Japanese Zen priest came across this new seasoning made from fermented soybeans. Upon returning to Japan, the priest began making his own version and introducing it to others. Over the years, the Japanese improved and refined the soy sauce, eventually adding wheat in equal proportion to the soybeans to create a mellower, more balanced flavor.

By the 1600s, soy sauce began to resemble the product we know today. It was at this time that the Kikkoman story began in the town of Noda, Japan, not far from present-day Tokyo, when the founding families of the Kikkoman Corporation began brewing soy sauce.