The Japanese food manufacturer is expanding in the states in response to growing consumer demand for international flavors and cuisines.

Kikkoman’s soy sauce business in North America has grown at an average annual rate of more than 6% over the past decade, which the company said gives it the largest share of the U.S. soy sauce market. With the new facility, Kikkoman Foods, the company’s U.S. manufacturing arm, is now better positioned to leverage America’s growing demand for Asian flavors.

“As global culinary influences continue to shape what people want on their tables, this facility also strengthens our ability to meet that evolving demand by bringing the depth and authenticity of international flavors to more people, faster,” Yuzaburo Mogi, chairman of the board of directors and honorary CEO of Kikkoman, said in a statement.

Consumers are increasingly seeking out global flavors, with tastes rooted in Asian markets especially popular, particularly with young consumers. In a 2025 report, Datassential found that Asian food trends are reshaping the retail landscape. Some ingredients are becoming “pantry staples,” with Asian-American Pacific Islander-owned brands leading the change. Earlier this year, The Marzetti Company bought Japanese barbecue sauce brand Bachan’s for $400 million, signaling confidence in the category’s potential.

Kikkoman’s new facility is located in the Food & Beverage Innovation Campus in Jefferson, which also includes V&V Supremo and Onego Bio.

S. production facilities are located in Walworth, Wisconsin, where the manufacturing arm is headquartered, and Folsom, California. S. since 1973.

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