The Flavorful Adventure: Exploring Japan With Kikkoman Soy Sauce

"I’m never going to look at soy sauce the same way."

Wisconsin's food and farming heritage reaches worldwide. In this episode of Wisconsin Foodie, Luke Zahm explores Kikkoman soy sauce's journey from Walworth, WI, to global prominence. Celebrating 50 years in Wisconsin, Kikkoman maintains its traditional brewing methods, rooted in centuries of Japanese history. Mr. Tsuji shares the essence of soy sauce—water, soybean, wheat, and salt.

Kikkoman's decision to establish roots in the Midwest reflects admiration for the region's work ethic. Luke tours the Walworth facility, witnessing the meticulous process akin to brewing or winemaking. Despite modern technology, tradition remains at the heart, upheld by local workers.

Luke embarks on a culinary adventure to Japan, guided by Ben Van Orsdol. They explore Tokyo's vibrant food scene, tasting various dishes infused with Kikkoman soy sauce. From mochi balls to traditional eel, each meal embodies Japanese culinary heritage.

Food serves as a cultural bridge, connecting people across continents. Luke learns traditional Japanese cooking at Naoyuki's school and discovers an emerging cheese culture in Tokyo. At Shinjuku Golden Gai, he shares ramen with Chef Muramoto, fostering cultural exchange.

Back at Kikkoman headquarters, Mr. Mogi highlights the corporation's evolution and its strong ties to Southern Wisconsin. Luke samples different soy sauces, experiencing their versatility firsthand. At Restaurant Colza, he enjoys Teppanyaki made with Wisconsin-brewed soy sauce, bridging the gap between two culinary worlds.

Reflecting on his journey, Luke marvels at the connection between Wisconsin and Japan, proud to represent his home on the global stage.

0:00 This week on WI Foodie
2:25 Why the #1 soy sauce brand in the world chose WI
4:15 Making soy sauce, from start to finish
9:18 On to Japan
12:01 Soy sauce with mochi and eel
16:40 Sharing the gift of Unagi
18:40 Traditional Japanese cooking style in 3 dishes
25:05 Emerging Japanese cheese culture
27:20 Ramen you can ONLY get here
31:45 Cheese curds in Japan?! Thanks Great Dane
36:27 For the love of quality and raw materials
41:36 Sampling 4 varieties
45:13 Dining with premium soy sauce
54:42 Say what? (Outtakes)

Explore More:
Kikkoman, seasoning your life: https://www.kikkoman.com/en/

Chiba ALT Program, sister-state partnership between this region of Japan and Wisconsin: https://dpi.wi.gov/international-educ...

Great Dane Brewing: https://www.greatdanepub.com/

Idumoya: https://www.idumoya.com/

Yanagihara School of Traditional Japanese Cuisine: https://www.yanagihara.co.jp/english