Kikkoman began its journey to North America via Hawaii in the 1860s, when Japanese immigrants shared soy sauce with their American neighbors. Throughout the late 1800s and early 1900s, Kikkoman continued to build its presence in the U.S.
In 1957, Kikkoman Corporation of Japan established its first international sales office in San Francisco, to market and distribute Kikkoman products to North American retail, foodservice and food manufacturing industries. Since 1973, Kikkoman has been producing its soy sauce in America, with Japanese authenticity and in accordance with the highest food-safety standards. Today, Kikkoman brews its soy sauce in two plants—in Walworth, Wisconsin, and Folsom, California—using just four natural ingredients: American-grown soybeans and wheat, 100% natural salt and pure water.