Did you know that Kikkoman, America’s most popular Japanese soy sauce, established a San Francisco headquarters 50 years ago?
Did you know that the 31 million gallons of Kikkoman soy sauce consumed in America are made in Wisconsin and Folsom, California?
The rise of soy sauce into the kitchens of the United States is a direct result of Kikkoman branching out to America well before other big name Japanese companies (like Toyota or Sony) crossed the Pacific. Plus, with the recent culinary focus on health and well-being, soy sauce (along with Japanese cuisine in general) has replaced heavier alternatives like butter, oil and cream. Even two of San Francisco’s finest non-Japanese restaurants, Piperade and Myth, use soy sauce commonly:
European chefs now incorporate soy sauce into their dishes. Basque chef Gerald Hirigoyen of Piperade turns to organic soy sauce for his octopus salad.Gerald Hirigoyen, Piperade Owner and Executive Chef: “Soy sauce is a great element of cooking, and I love to use it in my vinaigrettes, in the marinades, I think, to kick and to bring all the flavors out.”It’s common for soy sauce to accompany salmon, and even pig belly. Myth restaurant’s Sean O’Brien says it helps to keep his cuisine light.Sean O’Brien, Myth Restaurant: “It helps to almost give you those same components as you would get from butter and cream but in a lighter, leaner version.”
Did you know that Kikkoman, America’s most popular Japanese soy sauce, established a San Francisco headquarters 50 years ago?
Did you know that the 31 million gallons of Kikkoman soy sauce consumed in America are made in Wisconsin and Folsom, California?
