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The Kikkoman Soy Sauce Museum (キッコーマンもの知りしょうゆ館, Kikkōman Monoshiri Shōyukan) is a museum run by the soy sauce manufacturer Kikkoman inside its factory near Nodashi Station in Noda, Chiba, Japan. [1] The museum offers soy sauce production process information and the history of soy sauce, as well as factory tours.
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]
Kikkoman Soy Sauce Museum; S. Sapporo Beer Museum; Shin-Yokohama Rāmen Museum; T. Tottori Nijisseiki Pear Museum; Y. Yokohama Curry Museum This page was last ...
Kikkoman Foods, a Japanese soy sauce company with strong ties to southern Wisconsin, has acquired a 100-acre site in the City of Jefferson to build a $560 million factory expected to create around ...
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. Kikkoman Foods new soy sauce plant in Jefferson Skip to ...
Kikkoman Foods broke ground on a new facility in Jefferson on June 12. The company's Walworth plant is already the top production site in the world.
Kikkoman Soy Sauce Museum; Kururi Castle; M. Museum of Aeronautical Science; N. National Museum of Japanese History; Natural History Museum and Institute, Chiba;
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 ]