At the R&D division of Kikkoman Corporation, we are engaged in the challenge of identifying what makes food “delicious” and applying this to developing new products. We also pursue various initiatives related to food safety and reliability, with soy sauce brewing technologies at the basis of these efforts. Each individual researcher is motivated by the aspiration to implement R&D which will be of indispensable value to our customers.
Our R&D division have as their starting point the Noda Soy Sauce Brewing Union formed on March 13, 1904, in advance of the establishment of our company. This institute was initially engaged with research on growing koji molds in pure culture, which was then a cutting edge technique.
Since then we have applied meticulous scientific rigor to elucidating details of soy sauce brewing and contributed not only to improvements in quality and productivity but also reassurances of the safety of soy sauce. In the 1950s the application and focus of research on soy sauce brewing transitioned to processed foods using soy sauce and the life sciences. We remain active and engaged with both domestic and overseas research institutes in our pursuit of basic research which will serve as a pipeline for delivering future products.
Main R&D areas
At Kikkoman, we have diligently studied - over a span of many years - the various processes involved in the manufacture of soy sauce, to improve quality and productivity. This research has taken in the essential microorganisms for brewing and the whole manufacturing process from raw materials to heating.
One of the fundamental research topics which Kikkoman continues to pursue from a scientific viewpoint is technological development relating to “Safety and reliability of food”.
In recent years, we have engaged with new areas of research intended to single out new technologies which will directly inform the provision of further improved and useful products to our customers. These endeavors have research outcomes and technological developments relating to the brewing of soy sauce as their basis.