KI
Kikkoman
Food · TYO 2801
Kikkoman is how Japanese flavor went global — the soy sauce that became a default condiment on Western tables and made 'umami' a kitchen word.
Kikkoman didn't just export soy sauce — it taught American kitchens what umami tastes like, quietly turning a 300-year-old Japanese fermentation craft into a default pantry staple long before 'Japanese food' was a supermarket aisle.
▲ 0.5% todayJPY 1,613
Culture surfaces · 5
In the news
Japan's Kikkoman plans first India plant as condiment makers rush inNikkei Asia · Jun 16, 2026Fourth annual kikkoman culinary experts meet up sees lively discussion and launch of the brands centre for chinese cuisineET Hospitality · Jul 24, 2026A day for tomodachi: Kikkoman thanks community with cookoutwdtimes.com · Jul 20, 2026Japanese Food Traditions with Kikkoman9News · Jul 9, 2026Kikkoman India Hosts 4th Culinary Experts Meetup in New Delhi -- Food Service Professionals Gather to Discuss 'Trust' and 'Authenticity'India's News.Net · Jun 30, 2026Taste of Japan: Satisfy soy sauce cravings at Chiba’s Kikkoman factoryStripes Japan · Jun 20, 2026
How Kikkoman makes money
Kikkoman shows up when taste, nostalgia, and social sharing turn a food brand into a repeat stop or default craving.
By the numbers
~¥660BNet sales (FY Mar 2024)Kikkoman's consolidated revenue in fiscal 2024, driven largely by its overseas wholesale business.~30%Japan soy sauce market shareKikkoman holds roughly 30% of the domestic Japanese soy sauce market among some 1,300 producers.#1Best-selling soy sauce in the U.S.Kikkoman is the most popular soy sauce brand in both Japan and the United States, and the world's largest shoyu maker.