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Online Renewal of the Kikkoman Soy Sauce Museum

April 06, 2021

Visuals from the Kikkoman Soy Sauce Museum

The Kikkoman global website has launched a new upgraded version of its online Kikkoman Soy Sauce Museum.

Throughout its 350-year-long history, Kikkoman Soy Sauce has played an essential role in Japanese food culture. Today, Kikkoman Soy Sauce is distributed to over one hundred countries around the world. Recognized as an all-purpose seasoning, Kikkoman Soy Sauce is used not only in Japanese cuisine; it has become fundamental to a diverse range of international cuisines and complements various ingredients worldwide.

Through the online Kikkoman Soy Sauce Museum, our company hopes to enhance global audience awareness of our soy sauce by introducing its history and characteristics. The Museum targets not only those familiar with Kikkoman Soy Sauce, but those who may be acquainting themselves with it for the first time. The online Kikkoman Soy Sauce Museum website may be accessed in English, simplified and traditional Chinese, Spanish and Portuguese.

The new Museum website builds on its previous version, and now features more compelling, eye-catching graphics and visuals that convey a more comprehensive perspective on the traditional notion of “museum” to attract and stimulate visitor curiosity. Kikkoman’s online Museum includes five sections, or “Exhibitions”: the first is titled “History of Kikkoman Soy Sauce,” which explains the origins of soy sauce and offers an overview of brewing methods and global expansion, illustrated through historical visuals that include a gallery of vintage Kikkoman Soy Sauce labels; the second is “Making Soy Sauce,” which delves into the traditional Japanese brewing method honjozo through photos and videos. The third exhibition, “Features of Kikkoman Soy Sauce,” describes the unique characteristics of honjozo-brewed Kikkoman Soy Sauce; the fourth exhibition, “Seasoning Effects,” suggests different ways of using Kikkoman Soy Sauce while preparing ingredients, during cooking, and as the finishing touch to enhance a dish and create new levels of flavor. Finally, the Museum site features the exhibition, “What’s the Difference?” Here, attractive and easy to understand visuals compare naturally brewed Kikkoman Soy Sauce with other soy sauces produced using different raw materials and production methods.

Kikkoman continues to promote the international exchange of food culture by sharing new ways of incorporating soy sauce into cuisines enjoyed around the world. Our aim is to create exciting new flavor experiences while sharing information about Japanese food culture.

Kikkoman Soy Sauce Museum

Vol. 34

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