Mumbai: Chiba Shoyu Co. Ltd., a Japanese soy sauce manufacturer with over 170 years of heritage, and Kampai, a renowned Japanese restaurant in India, have made culinary history by unveiling India’s first locally produced authentic Japanese soy sauce. Supported by the Japan International Cooperation Agency (JICA), this initiative marks a significant step in the ‘Development of the Soybeans Industry through Japanese Traditional Koji in India’, promoting sustainable practices and local enterprise growth.
The launch event at Kampai saw key figures like Kampai, founder & MD Avantika Sinha Bahl, Ankur Chawla Kampai, Chiba Shoyu, president, Kyosuke Iida, JICA India, senior representative, Tomohiro Arima and representatives from the Japanese Embassy. Guests savored the soy sauce through a curated menu, showcasing its potential to elevate the Indian culinary scene.
Commenting on the initiative, Arima said, “It is an immense pleasure to be part of this collaboration, which is not just about introducing a Japanese product to the Indian market but also represents a deeper cultural exchange between Japan and India. The partnership between Chiba Shoyu, known for its expertise in authentic soy sauce production, and Kampai, recognised for its commitment to bringing true Japanese flavors to the Indian culinary scene, sets a new benchmark for quality and taste. Through this initiative, we aim to empower local industries by sharing Japanese expertise and contribute to the ‘Make In India’ initiative in line with the Indian government’s goals.”
The collaboration began with a pilot project in November 2023 at Kampai’s facility in Gurgaon, where soy sauce production was initiated using locally sourced materials and Indian workers, with guidance from Chiba Shoyu’s technical experts. After a meticulous 10-month fermentation process, the first batch was ready by September 2024. Chiba Shoyu’s team conducted quality control checks throughout, ensuring that traditional koji fermentation methods were upheld.
Looking ahead, Chiba Shoyu and Kampai are planning to establish a full-scale manufacturing facility in Gurgaon or Haryana to expand production for both domestic and international markets, including the Middle East and Europe. The facility is set to begin commercial production within a year, promising to generate local employment and foster sustainable processing practices.
JICA remains dedicated to supporting ventures that drive sustainable development, boost local industry, and reinforce cultural connections between India and Japan. The success of this project serves as a model for future collaborations in the food processing sector and beyond, aligning with JICA’s mission to create enduring value for communities in both nations.