Soy sauce: One of the world's oldest condiments

Key-figures in Japanese corporations share their views on Australian markets

Contributed by Masaharu Watanabe

Invented by the Chinese more than 2500 years ago, and perfected by the Japanese, soy sauce is thought to be one of the world's oldest condiments.

Its history in Japan is more recent. A Japanese priest studying in China came across a salty paste of fermented soy beans. Returning to Japan, he began making his own version and introduced it to others. Over the years, the Japanese modified the ingredients and techniques used in brewing this early soy sauce. One important change was the addition of wheat. This "new" soy sauce had a richer, more balanced flavour which enhanced the natural flavours of food without being overpowering.

The art of making naturally brewed soy sauce was perfected over the years and by the 17th century, the forerunner of modern soy sauce had been created. In the early 1600s the Mogi and Takanashi families began making naturally brewed soy sauce commercially under the Kikkoman brand name. Centuries later, Kikkoman soy sauce is made in the same way, by the Mogi family, using time-honoured traditions handed down through generations. It is believed that Kikkoman is one of the oldest food brands in the world.

Where East meets West.

While continuing to be a primary seasoning in Asian cuisine, Kikkoman Naturally Brewed Soy Sauce's reputation for adding a subtle, unique flavour to a vast variety of foods has spread internationally. Today, it continues to grow in popularity in Western countries, not just as a sauce for Asian cuisine, but for mainstream Western food as well.

Compared to 10 years ago, the Australian market and consumer attitude toward soy sauce has changed dramatically. Previously, there were only one or two brands available through supermarkets and specialty stores. Today, consumers have dozens to choose from. Consumer use patterns have changed over the years too. No longer is soy sauce regarded as specific to Asian food only. Today, Australians use soy sauce in all kinds of traditional Western dishes, creating a synergy between East and West. Restaurants now call this fusion of cuisines "Modern Australian" where soy sauce and other Asian ingredients are extensively used.

Through consistent marketing and consumer education programs, Kikkoman Australia has achieved and maintained market leadership. Kikkoman Naturally Brewed Soy Sauce is the top-selling and most widely recognised brand name in the soy sauce category, with a 50 per cent market share in supermarkets. Only the best quality ingredients are used by Kikkoman and there are no artificial colours, flavours, preservatives or added MSG.
With recipes using Western ingredients, Kikkoman shows consumers how soy sauce is not just for Asian cuisines. Free recipes are available each month through the Kikkoman Kitchen Club. For further information on the history of soy sauce, the natural brewing process or to join the kitchen club, visit Kikkoman at
www.kikkoman.com.au

Managing director of Kikkoman Australia Mr Masaharu Watanabe Kikkoman Australia managing director Mas Watanabe is a native of Tokyo. He joined Kikkoman Japan in 1975, and started working in international sales and marketing from 1981. After being stationed in America for 10 years, he returned to Japan in 1993 where he headed up export sales to the Americas, Europe, Middle East and Africa. He joined Kikkoman Australia in 1999 as managing director, responsible for Australia and New Zealand operations. www.kikkoman.com.au