Brewed on Shodoshima and gently pressed after slow barrel aging, Takesan’s Kishibori Shoyu celebrates honest ingredients and island craft—turning everyday meals into “just one more bite” moments.
Let’s begin with the theme of Japanese cuisine. When we think about Washoku (traditional Japanese food), three words immediately come to mind: color, artistry, and texture—and of course, health. These qualities are inseparable from Japanese food. On a global level, Japanese cuisine has gained extraordinary traction in recent years. For instance, Japan welcomed 369 million travelers who were able to directly experience its food culture. In 2013, there were roughly 55,000 Japanese restaurants abroad. By last year, that number had grown to about 200,000. In 2024, the global sales of Japanese food reached 15 trillion yen. Mr. Takebe, how do you view this growing global appetite for Japanese cuisine?
First and foremost, Japanese food is simply delicious. The science behind this lies in nitrogen compounds. To explain—soy sauce, which is central to our food culture, is particularly rich in nitrogen-containing compounds. Amino acids, which are made up of nitrogen, are what give rise to “umami,” the deep savory taste that defines Japanese cuisine. Our soy sauce contains significantly higher levels of amino acids compared to many other condiments. In fact, much of Japanese cooking relies on ingredients that are rich in nitrogen compounds. This is why Japanese cuisine has such a strong and appealing umami profile. It is this taste—umami—that resonates universally, allowing people all over the world to find Japanese food both delicious and deeply satisfying.
How do you see Japanese food fitting into modern diets, particularly when comparing Japanese cuisine to Western food cultures?
People everywhere want to live life fully. They want to cherish their lives—remaining healthy, beautiful, and able to enjoy themselves well into their 80s or 90s. But they are increasingly aware that diets high in sodium, for example, pose risks to that longevity and quality of life. Large multinational food companies have traditionally focused on mass-producing and distributing large volumes of standardized products, many of which tend to contain relatively high levels of salt or sugar. In contrast, Japanese cuisine offers something different. It emphasizes balance, subtlety, and nourishment. This is why many people around the world are now turning their attention to Japanese food—not only for its flavors, but also because it represents a way of eating that supports long-term wellness.
You mentioned demographic challenges earlier. Japan faces a rapidly aging population, with projections that the population could fall by half over the next century. The agricultural workforce is also aging, with the average farmer now over 65 years old. This creates pressure on domestic supply chains and labor. How do you plan to overcome these structural challenges? Will you pursue international expansion or turn to digital transformation (DX) as solutions?
We are approaching this challenge from two angles. First, there is the undeniable reality that Japan’s labor force is shrinking. Here in Shodoshima, where our company is based, depopulation is accelerating year by year. We have welcomed employees from outside the island—for example, one colleague joined us from Tokyo two years ago—but the overall trend remains downward. However, I have continued to take the lead in overseeing recruitment. The second approach is digital transformation, or DX. Traditional industries in rural Japan, such as soy sauce production, have been slow to adopt digital tools and automation. That means there is enormous potential: the more we integrate DX and robotics, the more efficiency gains we can achieve.
Currently, we have about 150 employees. Conventional wisdom might say that we will still need 150 workers ten years from now. But I believe that with DX, we could sustain the same level of output with perhaps half that number. By leveraging digital technologies, we can reduce dependency on manpower while still safeguarding the craft and quality of our products.
Takesan Kishibori Shoyu
Alongside labor challenges, you also face a shrinking domestic market for Japanese food due to population decline. How important is international expansion for Takesan? Which regions are you prioritizing?
For us, the answer begins with the United States. This is non-negotiable—we must succeed in America. There are two reasons. First, Japanese cuisine is already well established there. Consumers understand and appreciate soy sauce, sushi, miso, and other staples. That means when we bring our products to the market, people can compare them directly with what is already available. And we are confident that our soy sauce can surpass existing products in both quality and taste.
If we were to enter a market where Japanese cuisine is virtually unknown—say, in certain regions of Africa—our soy sauce would lack a reference point. Consumers wouldn’t fully recognize its value. That is why America is so critical: it offers both familiarity with Japanese cuisine and a mature base of consumers who can appreciate quality differences.
When building your U.S. presence, what kinds of partners are you seeking? Distributors, retailers, restaurants, or OEM collaborations?
At present, most of our U.S. business is conducted through wholesalers. But the challenge is that wholesalers are not necessarily committed to our products. They can sell other brands just as easily, which limits our ability to build long-term recognition. So moving forward, we are actively seeking new partnerships in two main areas: restaurants and retail stores. Restaurants are vital because they introduce consumers to authentic Japanese flavors in an experiential way. Retail is equally important, as it allows us to place our products directly into the hands of everyday households.
OEM is another path we are exploring. Many global companies approach us because they want customized flavors for their markets. Large corporations are too big to provide that level of flexibility. But our size allows us to work closely with partners, tailoring soy sauce and condiments to match regional taste preferences. That agility sets us apart.
Takesan is headquartered in Shodoshima, sometimes called the “Soy Sauce Island.” Could you tell us more about this heritage and what makes the location so unique?
Shodoshima has been at the heart of soy sauce production for over 400 years. It is an island with a climate ideally suited for fermentation—warm temperatures, steady humidity, and a natural environment that nurtures the microbes essential for brewing. Our facilities are surrounded by this rich cultural and natural heritage. Many of our wooden brewing barrels have been in continuous use for generations. These barrels carry unique microbial ecosystems that cannot be replicated elsewhere, and they are what give Shodoshima soy sauce its distinctive depth of flavor.
At the same time, Shodoshima is also known as the birthplace of olive cultivation in Japan, dating back to 1908. This blending of traditions—soy sauce brewing and olive cultivation—reflects the island’s long history of innovation within natural food production. For us, preserving this heritage while embracing modernization through DX is the path forward. It allows us to honor centuries of craftsmanship while ensuring our products remain relevant to a rapidly globalizing market.
You touched on OEM earlier. The global market for condiments is highly competitive, yet you have found success offering private-label and OEM solutions. Why do foreign companies seek out Takesan for this, and how do you differentiate yourself from other players?
The first and most practical reason is flexibility. Many of our partners come to us saying, “We want a soy sauce or seasoning that matches the specific taste profile of our region.” There are many companies in Japan that can make soy sauce, but very few are able—or willing—to adjust recipes on a small scale to meet those nuanced requirements. Large corporations are incredibly powerful and respected. However, because of their size, they cannot always provide bespoke solutions. Their production systems are designed for massive, standardized output. Takesan, on the other hand, is large enough to ensure stability and reliability, but still agile enough to adapt to each client’s needs. We can design products with the right balance of umami, salt, sweetness, or aroma for a given local market. That ability to co-create with partners is one of our greatest strengths, and it is why international brands turn to us when they want something truly tailored.
Japan’s domestic market is relatively compact, yet Japanese food culture has inspired a great deal of interest abroad. How do you balance serving Japanese partners while expanding internationally?
Our relationships in Japan remain extremely important, particularly with local retailers and long-standing business partners who helped shape our reputation. But the truth is, the future of growth lies beyond Japan’s borders. Japan’s population decline means the domestic market will inevitably contract. That is why we are focusing more on international partnerships—whether through exports, online sales, or OEM collaborations. The global market is seeking healthier, more authentic, and more diverse food experiences, and Japanese cuisine is perfectly positioned to meet that demand. At the same time, we do not view domestic and international markets as separate. They reinforce each other. By continuing to innovate in Japan, we strengthen our credibility abroad. And by succeeding globally, we bring back new ideas and resources that benefit our Japanese partners.
Shodoshima, where Takesan is based, is often called the “Island of Soy Sauce.” Beyond the technical aspects of fermentation, what does this place mean for your company and its future?
Shodoshima is truly unique. For centuries, it has been one of the few places in Japan where soy sauce production has not only survived but thrived. The island’s environment—its temperature, humidity, and sea breezes—creates the ideal conditions for natural fermentation. Our wooden barrels, some of which have been in continuous use for over a hundred years, contain living microbial ecosystems that simply cannot be reproduced elsewhere. These barrels are our heritage, and they give our soy sauce a character that no stainless-steel tank can replicate. But Shodoshima is not only about tradition. It was also the first place in Japan to successfully cultivate olives in 1909, which shows its spirit of innovation and openness to the world. That duality—deep respect for heritage, combined with a willingness to modernize—defines our company as well.
We believe Shodoshima is not just a production site; it is a brand in itself. When international customers hear that a soy sauce is brewed on Shodoshima, it carries meaning. It signals authenticity, quality, and a lineage of craftsmanship stretching back 400 years. That story resonates deeply with consumers who value both heritage and sustainability.
Looking ahead, how do you envision Takesan’s role in the global food landscape over the next decade?
Our mission is twofold. First, to protect and carry forward the craftsmanship of traditional soy sauce brewing, ensuring that the skills, microbial cultures, and wooden barrels are preserved for future generations. Second, to use technology, international partnerships, and innovation to expand Japanese cuisine’s role on the world stage. We want Takesan to be recognized not only as a manufacturer of soy sauce, but as a bridge between cultures. Through food, we can share the essence of Japanese aesthetics—its balance, subtlety, and respect for nature—with people across the globe.
In practical terms, that means strengthening our presence in key markets such as the United States, Europe, and Asia, while also developing products that meet evolving consumer needs for health and wellness. Whether through OEM collaborations, digital transformation, or direct branding, we aim to ensure that the soul of Shodoshima soy sauce continues to reach tables around the world. Ultimately, we want people everywhere to experience what we in Japan have long understood: that food is not just sustenance, but a source of joy, health, and longevity.
For more information, visit their website at: https://takesan.co.jp/kishibori_shoyu/
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