Product Offerings
Products:
Soy Sauce: Koikuchi (Dark Soy Sauce), Usukuchi (Light Soy Sauce), Tamari, Saishikomi (Double Brewed), Shiro (White Soy Sauce)
Soy Sauce-Based Condiments: Bonito Soy Sauce, Kombu Soy Sauce, Oyster-Flavored Soy Sauce
The Japan Federation of Soy Sauce Manufacturers Cooperatives, headquartered in Tokyo, serves as the central industry body representing soy sauce producers across Japan. As a cooperative federation, it promotes traditional and modern soy sauce manufacturing practices, ensures quality and standardization, and supports the global expansion of Japan’s most iconic condiment.
Organization Overview
Founded in 1959, the Federation unites hundreds of soy sauce manufacturers under a common goal: preserving the craftsmanship of soy sauce production while modernizing methods to meet contemporary food safety and export requirements. The Federation acts as a liaison between manufacturers, government agencies, retailers, and international trade bodies.
It plays a pivotal role in developing educational programs, research, promotional activities, and domestic/international policy advocacy related to soy sauce.
Key Activities and Services
The Federation's primary focus areas include:
1. Standardization and Certification
- Formulates and maintains the Japan Agricultural Standards (JAS) for soy sauce.
- Conducts inspections and certifications for member manufacturers to ensure compliance with Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) regulations.
- Develops best practices in microbial fermentation and ingredient sourcing.
2. Research and Development
- Supports fermentation science in collaboration with academic institutions.
- Investigates flavor profile optimization, shelf stability, and clean-label reformulations.
- Maintains a sensory evaluation panel to test new variants and innovations.
3. Domestic Market Development
- Promotes traditional soy sauce usage through culinary campaigns in schools and foodservice.
- Coordinates with major food companies to introduce new soy sauce-based sauces, dressings, and condiments.
4. Export Support
- Assists member companies with export documentation, tariff guidance, and international certifications (e.g., USDA Organic, HALAL, NON-GMO).
- Participates in international food exhibitions such as FOODEX Japan, SIAL Paris, and Anuga Cologne.
- Provides resources for navigating global regulatory landscapes including FDA and EU FIC guidelines.
Product Categories
Member cooperatives under the Federation produce a diverse range of soy sauces and soy-based condiments:
Traditional Soy Sauce Types
- Koikuchi (Dark Soy Sauce) – The most common variant, accounts for 80% of Japanese soy sauce production.
- Usukuchi (Light Soy Sauce) – Saltier and lighter in color; preferred in Kansai region cuisine.
- Tamari – Gluten-free, thick and rich in umami; often used for dipping and in gluten-sensitive markets.
- Saishikomi (Double-Brewed) – Brewed using already-brewed soy sauce instead of saltwater; deeper flavor and aroma.
- Shiro (White Soy Sauce) – Higher wheat content and pale color; suitable for delicate dishes.
Soy Sauce-Based Condiments
- Bonito Soy Sauce
- Kombu (Kelp) Soy Sauce
- Oyster-Flavored Soy Sauce
These innovations target both domestic markets and international consumers seeking fusion and umami-rich ingredients.
Industry Impact
The Federation represents over 1,000 soy sauce producers, ranging from artisanal brewers to large-scale commercial manufacturers. The soy sauce industry in Japan contributes to more than ¥150 billion (~USD 1.1 billion) in annual sales, with increasing exports to:
- United States
- China
- Taiwan
- Singapore
- Germany
Japanese soy sauce exports grew by over 20% year-on-year in 2023, driven by growing global interest in Japanese cuisine and clean-label fermented products.
Capabilities and Facilities
- National Fermentation Laboratory for soy sauce R&D
- Library of yeast strains and fermentation bacteria
- Training and certification centers for soy sauce brewing artisans
- Logistics advisory for temperature-controlled export of live-culture soy sauces
Certifications and Compliance
- JAS Certified Soy Sauces
- HACCP and GMP frameworks encouraged
- Advisory role in acquiring USDA Organic, HALAL, and Gluten-Free designations
- Member manufacturers also adhere to ISO 22000 and FSSC 22000 standards as per demand
Cultural Promotion and Education
- Hosts Soy Sauce Day (October 1st) annually to celebrate soy sauce heritage
- Publishes educational materials for culinary schools, home chefs, and restaurateurs
- Operates the Soy Sauce Museum and interactive factory tours across several regions including Chiba, Hiroshima, and Hyogo
Recognitions and Global Partnerships
- Affiliated with World Fermentation Culture Network
- Collaborates with Japanese External Trade Organization (JETRO) for global brand building
- Partnered with Slow Food International for traditional craft soy sauce promotion
With its dual focus on heritage preservation and global expansion, the Japan Federation of Soy Sauce Manufacturers Cooperatives plays a crucial role in shaping the future of one of Japan’s most celebrated culinary exports.