Founded in 1917 when eight Japanese soy sauce makers decided to work together, Kikkomen is now Japan’s favourite soy sauce and popular all over the world.
First published in 1903, South China Morning Post is Hong Kong’s premier English language newspaper and has the city’s most affluent and influential readership. With a reputation for authoritative, influential and independent reporting on Hong Kong and China. The newspaper is supported with its online publication and its Sunday edition, Sunday Morning Post.
The Goyogura is where soy sauce exclusively for the Japanese imperial household is made, brewed in processes that have been handed down through generations.
Chinese Sauces, Wines, Vinegars, and Oils - The Woks of Life
Shibanuma Shoyu Jozo Shiho no Shizuku Artisanal Soy Sauce - 300 ml - Japan Centre
Soy Sauce Business Kikkoman Corporation
The Kikkoman soy sauce story: how it's made, why chefs love it and its rise from Japan's favourite to global popularity
Q&A with Chef Andrew Hunter, Kikkoman Sales USA, Inc., 2021-03-31
Henderson's Relish Another helping from Martin Dawes
Everything You Need to Know About Shoyu (Japanese Soy Sauce) – Japanese Taste
Kikkoman Sales USA, Inc. on LinkedIn: A taste of 3 culinary trends from top menu innovators
Soy Sauce Business Kikkoman Corporation