2026 YFU Kikkoman Summer Activity
August 4, 2026
Since 1978, Kikkoman has sponsored international educational exchange programs organized by Youth For Understanding (YFU), a U.S.-based international non-profit organization. These programs support a short-term summer exchange in Japan for American high school students and study abroad opportunities in the United States for Japanese high school students. Through experiences that introduce young people to different cultures and values, the programs aim to foster a global perspective. The annual YFU Kikkoman Summer Activity is one such initiative, and this year again we invited exchange students from the United States and their host families to participate.
On July 15, we hosted the 2026 YFU Kikkoman Summer Activity at our Noda Plant, welcoming 24 American high school students visiting Japan, along with their host families and YFU representatives. Through tours of the Kikkoman Soy Sauce Museum and Goyogura (the Imperial Soy Sauce Brewery), as well as a hands-on soy sauce-making experience, participants deepened their understanding of Japanese food culture and enjoyed opportunities to interact with one another.
During the plant tour, participants observed modern soy sauce production using the latest technology and equipment, as well as historical soy sauce brewing at Goyogura, where soy sauce purveyed to the Imperial Household Agency is still brewed today.
They learned about the honjozo (traditionally brewed) method of soy sauce production, in which soybeans, wheat, salt and water are fermented and aged through the natural action of microorganisms, and how this traditional brewing method has been passed down through generations to the present day.
Participants also gained an understanding of how Kikkoman uses the same honjozo brewing method at its production facilities in both Japan and overseas, delivering high quality soy sauce to more than 100 countries around the world.
During the hands-on soy sauce-making experience that followed, participants recreated key stages of the production process, including ingredient mixing and moromi (soy sauce koji and brine mixture) pressing, using simple equipment. As they observed changes in the color and aroma, participants enjoyed learning about the role of fermentation and the depth and complexity of soy sauce making.
Near the end of the program, a representative exchange student delivered a speech on behalf of the group. The student spoke entirely in Japanese about lessons learned and memorable experiences gained through their stay in Japan and interactions with their host family. The student's poised delivery impressed fellow participants and Kikkoman representatives alike and was met with warm applause.
For participants, the day provided an opportunity to deepen their understanding of Japanese food culture while reaffirming the value of international exchange through food.
As a sponsor of YFU's international educational exchange programs, Kikkoman will continue to support the international exchange of food culture and foster mutual understanding among young people.