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Soy sauce is a ubiquitous condiment and ingredient in many dishes in Hawaiian cuisine, where it is commonly known by its Japanese name shōyu by locals. Aloha Shoyu is a soy sauce manufacturer in Hawaii that produces a popular soy sauce whose flavor is more delicate and somewhat sweeter compared to other more well-known soy sauces. [52]
West Japanese-style soy sauce, called shoyu, has been a well-known condiment for over 300 years. Kikkoman is the largest shoyu manufacturing company in the world, and "the one most responsible for introducing shoyu to the West". [11] Founded contemporarily in 1917 in Noda, with the merger of eight family-owned companies. [4]
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.
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Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It is very tart in flavor, with a thin, watery consistency and a light brown color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce (shōyu) added, and the mixed product is widely referred to as simply ponzu.
Sweet soy sauce is also a popular dipping sauce, mixed with chopped shallot and bird's eye chili and served as a dipping sauce for tahu goreng (fried tofu). Steamed rice topped with fried egg and drizzled with sweet soy sauce was a popular meal among Indonesians in the 1990s and 2000s, especially children.
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 ...