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  2. Kikkoman - Wikipedia

    en.wikipedia.org/wiki/Kikkoman

    The moromi is mechanically pressed through fabric layers for about ten hours to extract the raw soy sauce. The raw soy sauce is left to settle for 3–4 days and then pasteurized using steam, which stops enzymatic activity. The final product is then inspected and bottled. [14] Kikkoman's soy sauce bottle was designed by Kenji Ekuan in 1961. [15]

  3. What’s the Difference Between Tamari and Soy Sauce ... - AOL

    www.aol.com/lifestyle/difference-between-tamari...

    Chinese origin: "Soy sauce and tamari soy sauce, known as jiang, is said to have originated in China between the 3rd and 5th centuries," says Andrew Hunter, executive chef at Kikkoman, a Japanese ...

  4. Kenji Ekuan - Wikipedia

    en.wikipedia.org/wiki/Kenji_Ekuan

    Kenji Ekuan (榮久庵 憲司, Ekuan Kenji, September 11, 1929 – February 8, 2015) was a Japanese industrial designer, best known for creating the design of the Kikkoman soy sauce bottle. Biography [ edit ]

  5. Yuzaburo Mogi - Wikipedia

    en.wikipedia.org/wiki/Yuzaburo_Mogi

    In the 1950s, Mogi helped introduce Soy Sauce to the American public by hiring chefs to create recipes that included the sauce. He then sent the recipes to local newspapers, in an attempt to get housewives to cut them out and shop for the ingredient. [3] [4] Mogi was appointed President and CEO of Kikkoman in 1995. [3]

  6. Designer of bullet train, Kikkoman soy sauce bottle has died

    www.aol.com/news/2015-02-09-designer-of-bullet...

    TOKYO (AP) - Japanese industrial designer Kenji Ekuan, whose works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser as familiar as the classic Coca-Cola bottle, has died ...

  7. Kikkoman Foods new soy sauce plant in Jefferson - AOL

    www.aol.com/news/kikkoman-foods-soy-sauce-plant...

    Kikkoman Foods Inc. announced on Tuesday, April 23 it will bring 83 new high-paying jobs to Wisconsin when it adds a new plant in Jefferson.

  8. Aspergillus oryzae - Wikipedia

    en.wikipedia.org/wiki/Aspergillus_oryzae

    Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.

  9. Miami restaurants might get vinegar and soy sauce that had ...

    www.aol.com/news/miami-restaurants-might-vinegar...

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