Kikkoman research paper


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Sumi Murayama, 71, has purchased soy sauce in the bottles since she opened a Japanese restaurant in Tokyo 40 years ago.

The bottle's designer, Kenji Ekuan, died Saturday of a heart condition at age Kikkoman, the world's largest soy sauce brewer, said the bottle helped bring its brand out of the kitchen into restaurants and dining rooms. It says it has sold million bottles around the world since its creation in Scroll down for video. Hot commodity: Kikkoman, the world's largest soy brewer, says it has sold million bottles of soy sauce around the world since its creation in Remembered: Kenji Ekuan, whose works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser, died of a heart problem at a Tokyo hospital early Saturday.

Ekuan, who is a former monk, crafted his iconic tabletop soy sauce bottle for Kikkoman Corp.

He went on to design the Komachi bullet train connecting Tokyo and northern Japan. Ekuan's works ranged from a bullet train to the red-capped Kikkoman soy sauce dispenser. A former monk, Ekuan crafted his iconic tabletop bottle, as familiar as the classic Coca-Cola bottle, for Kikkoman Corp.

The New York Times reported that before the dispenser's final design was achieved, Ekuan spent three years working on the project -- and also created prototypes.

He won international popularity both for the handy, flask-shaped dispenser and of course for the salty brown condiment that flavored many Asian cuisines. The Tokyo native has said he wanted to design a small bottle because of his childhood memory of his mother pouring soy sauce from a big half-gallon bottle to a tabletop dispenser. At the time, the newspaper reported that over million bottles had been sold globally. Anttonelli also said on the radio program that 'soy sauce was really important for the identity of Japan after the Second World War.


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It was a way to actually recover an international profile. And Kenji was put in charge to package it in a way that could be understood and exported to the whole world. And he did succeeded. Other of Ekuan's renowned works include the Yamaha VMAX motorcycle, the Komachi bullet train connecting Tokyo and northern Japan, the Narita Express airport liner, as well as audio equipment and company logos. Other of his renowned works include the Yamaha VMAS motorcycle, the Komachi bullet train pictured connecting Tokyo and northern Japan, the Narita Express airport liner, as well as audio equipment and company logos.

He heard the voices of street cars, bicycles and other objects mangled and abandoned, saying they had to have been utilized more, he is quoted as saying in a company pamphlet for his Hiroshima exhibit last year.

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His design principle was a 'democratization' of goods and beauty, to make them accessible for everyone. Ekuan wanted to become a maker of everyday things. Before entering the design world, however, Ekuan became a monk at a Hiroshima temple to succeed his father, who died due to radiation from the atomic bombing.

But he eventually changed his path.

How the Kikkoman soy sauce bottle design helped brand's success

He founded his design studio in Last year, Ekuan received a prestigious Italian industrial design prize, the Golden Compass Award, after winning several other international awards. When telling Japan Times about his designs in , he said: 'Design to me has always meant making people happy. He also designed Yamaha motorcycles, like the one pictured above. Ekuan said he wanted to become a maker of everyday things. He founded his design studio in , now called GK Design Group, which is made up of twelve firms that provide product, transportation, environmental and communication design.

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Kikkoman research paper

How the simple but brilliant design of the Kikkoman soy sauce bottle helped bring the brand into dining rooms across the world Here, the sensory characteristics of soy sauces were examined using descriptive analyses. Aroma was the sensory modality described most often, suggesting that soy sauce's aroma is likely important in characterizing its sensory quality.


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These 19 attributes allowed the discrimination of manufacturing methods and the successful generation of a comparison map. Other attributes appeared infrequently, indicating that all soy sauces are unique and that these attributes can be utilized to describe subtle differences in their characters. Since soy sauce has become a globally used seasoning, it is meaningful to define its attributes for sensory evaluation.

Establishing the sensory attributes of soy sauce allows us to describe each soy sauce objectively and share sensory perceptions among consumers, producers, and researchers. A flavor wheel would facilitate people's systematical understanding of the sensory characteristics of soy sauce.

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Defining the minimum attributes required for creating a soy sauce positioning map would save a great deal of time and money for product development. Volume 31 , Issue 5. The full text of this article hosted at iucr. If you do not receive an email within 10 minutes, your email address may not be registered, and you may need to create a new Wiley Online Library account. If the address matches an existing account you will receive an email with instructions to retrieve your username. Journal of Sensory Studies.

Original Article. Miho Imamura Corresponding Author E-mail address: mimamura mail. Email: mimamura mail. Read the full text. Tools Request permission Export citation Add to favorites Track citation. Share Give access Share full text access. Share full text access. Please review our Terms and Conditions of Use and check box below to share full-text version of article.

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