FROM HUMBLE BEGINNINGS,
GREW A GLOBAL BRAND.

Started by a woman in a time when women didn't start companies. Governed for nineteen generations, not by a corporate policy, but by a family philosophy. Brewed naturally by master craftsmen the same way today as it has been for almost four hundred years. Passing on old traditions while making new ones, takes time.

Learn more about our story

Yuzaburo Mogi

FEATURED BIO:
Yuzaburo Mogi

Yuzaburo Mogi, Honorary CEO and Chairman of the Board, received his Bachelor of Arts from Keio University in 1958 and then earned his MBA from Columbia University in 1961. In 1958 he started his career at Kikkoman Corporation—a company...

Read more

Belinda Hertel

FEATURED BIO:
Belinda Hertel

Currently the Administrative Supervisor at the plant in Walworth, Belinda handles all HR responsibilities at the production facility. She started 16 years ago in the warehouse, but when the opportunity came to move into HR, Kikkoman put her...

Read more

Art Anderson

FEATURED BIO:
Art Anderson

Formerly a dairy farmer, Art was one of the first eight American employees at the plant in Walworth when it opened its doors on February 5, 1973. During his time there, he made lasting friendships with his Japanese coworkers, having them over...

Read more

Mr. and Mrs. Hashimoto

FEATURED BIO:
Mr. and Mrs. Hashimoto

A respected fermentation expert at the Kikkoman factory in Noda, Japan, Hikotaka Hashimoto was assigned to work at the Walworth factory in 1977. For five years, he and his wife, Kimiko, lived in Walworth, where they raised their two young children...

Read more

Kenji Ekuan

FEATURED BIO:
Kenji Ekuan

Chairman of the GK Design Group, Kenji is responsible for designing the iconic five-ounce dispenser bottle. Inspired by his mother, who struggled to pour large cans of Kikkoman soy sauce, Kenji developed the water drop design and dripless spout...

Read more

Lucy Walker

FEATURED BIO:
Director, Lucy Walker

Lucy attended Oxford University before winning a Fulbright scholarship to the Graduate Film Program at NYU. Her five documentaries have earned more than fifty awards, including two Academy AwardTM nominations.

Read more

Bill Nelson

FEATURED BIO:
Bill Nelson

Now retired, Bill was the original Walworth Plant Manager. Coming to work at the plant in 1974, he immediately noticed Kikkoman's deep respect for its workforce. Bill remained at the Walworth plant for 30 years and currently serves...

Read more

Miho Imamura

FEATURED BIO:
Miho Imamura

Kikkoman Product Development Taster Miho Imamura cannot imagine a meal without soy sauce. To Miho, it is the perfect base for any dish. Even though she has soy sauce almost every day at work, she never grows tired of it.

Read more

Milton (Mick) Neshek

FEATURED BIO:
Milton (Mick) Neshek

When Yuzaburo Mogi walked into Mick Neshek's law office and asked him to represent Kikkoman, it didn't take them long to become fast friends. Not only did Mick help Kikkoman open the factory in Walworth, he became an integral...

Read more

Harumi Kashima

FEATURED BIO:
Harumi Kashima

Part of the first group of Japanese that came to America to open the plant in Walworth, Harumi was responsible for building a fully automated production line. He stayed there for four years and formed a lifelong friendship with Art...

Read more

Shuji Funabashi

FEATURED BIO:
Shuji Funabashi

Originally built to brew soy sauce exclusively for the Japanese Imperial Family, the Goyoguru factory in Japan is now open to the public. There, tour guide Shuji Funabashi explains the intricate process that was used centuries ago to naturally...

Read more

Diane and Susan

FEATURED BIO:
Diane and Susan

Diane McKoy and Susan Groth still live in the same town where they grew up. Before they met the Japanese women whose husbands worked at the plant, they had little exposure to other cultures. What started as an invitation...

Read more

Tadao Hirayama

FEATURED BIO:
Tadao Hirayama

Historian Tadao Hirayama worked for Kikkoman for ten years and was tasked with uncovering and documenting the company's rich and complex heritage.

Read more

Masashi Fukasaku

FEATURED BIO:
Masashi Fukasaku

A lab technician at the Noda factory in Japan, Masashi Fukasaku believes that great soy sauce is like a child—it cannot be good without proper attention and care.

Read more

Walworth

FEATURED BIO:
Walworth, WI

When selecting the site for Kikkoman's first manufacturing facility in the United States, Yuzaburo Mogi and his father chose Walworth not only for its rich farmland, but also for its welcoming residents and loyal, diligent workforce.

Read more

Noda

FEATURED BIO:
Noda, Japan

To escape the shogun siege on Osaka Castle nearly four centuries ago, Shige Maki fled to Noda, a small farming community. It was there, nestled between the Edo and Tone Rivers, that she created the original soy sauce recipe still used...

Read more

SHORT FILMS