Traditional Industries Can Move Forward: Shu Mogi on Kikkoman's Biotech Development Efforts

While Ajinomoto, another Japanese fermentation industry leader, has established a critical position in semiconductor materials technology, Shu Mogi, Managing Executive Officer of Kikkoman—the 300-year-old top soy sauce producer in Japan and partner of Uni-President (1216-TW)—stated on the 3rd that Kikkoman is also actively advancing in biotechnology fields such as enzymes, koji, biochemistry, and health foods.

In addition to his role at Kikkoman, Mogi serves as Chairman of TWM Corporation, the soy sauce manufacturing joint venture established in Taiwan by Kikkoman and Uni-President. He noted that the successful joint venture model initiated in 1990 has become a key operational blueprint for Kikkoman’s expansion across Asia. Beyond household markets, the company aims to further expand its presence in the foodservice sector by leveraging Uni-President’s large-scale distribution network.

TWM Corporation, the soy sauce manufacturing joint venture between Kikkoman and Uni-President in Taiwan, has seen steady year-on-year growth over the past three years. In 2025, it achieved revenue of NT$1.137 billion, post-tax net profit of NT$76.03 million, and earnings per share of NT$7.6. Kikkoman, which marks its 100th anniversary this year, operates three factories in Japan and several overseas facilities, with particularly strong performance in the U.S. market. Its production sites in Kunshan and Shijiazhuang, China, and Tainan, Taiwan, are all operated in partnership with Uni-President. In China, Kikkoman is expanding its product reach from coastal cities like Shanghai, Beijing, and Guangzhou into inland first-tier cities such as Chongqing and Chengdu.

Headquartered in Noda City, Chiba Prefecture, Japan, Kikkoman was founded in 1971 and primarily produces soy sauce and various seasonings, along with spices, mirin, shochu, and sake. The company established TWM Corporation with Uni-President in Taiwan in 1990.

Kikkoman’s two core overseas businesses are its 'Soy Sauce Business' and 'Food Wholesale Business.' In North America, soy sauce has evolved beyond a specialty Japanese ingredient to become a widely adopted staple seasoning in everyday households. Through long-term market cultivation and brand building, Kikkoman has established a clear and solid competitive advantage.