KIKKOMAN GROWS STEADILY, EVEN WHILE JAPAN’S ECONOMY STAGNATES
December 1st, 2011
BY JULIAN RYALL
THERE is no single secret to creating the best soy sauce in the world, according to the head of the Japanese company that first produced the seasoning as far back as the 17th century. Rather, the secret is a combination of three things, Yuzaburo Mogi, honorary CEO and chairman of the board of directors of Kikkoman Corp., told just-food. "The first secret is in having an excellent starter mix of top quality ingredients," said 76-year-old Mr. Mogi, referring to the mash of steamed soybeans, roasted wheat and combined with the company's ...
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