Authentic Japanese soy sauce now produced in India

The Japan International Cooperation Agency (JICA) has supported Chiba Shoyu, a leading Japanese soy sauce manufacturer with over 170 years of history, and Kampai, a well-established Japanese restaurant and prominent player in the Indian restaurant industry, to introduce the first-ever locally produced authentic Japanese soy sauce to India. 

This initiative, titled ‘the Development of the Soybeans Industry through Japanese Traditional Koji in India’ is part of JICA’s SDGs Business Validation Survey, which aims to promote sustainable development and support local enterprises by sharing Japanese expertise in food processing and manufacturing.

The success of this collaboration was celebrated at Kampai, New Delhi, on 16 October 2024 with the official unveiling of Chiba Shoyu’s first batch of authentic soy sauce. Attendees included Avantika Sinha Bahl, founder & managing director of Kampai, and Ankur Chawla Kampai, Kyosuke Iida, president of Chiba Shoyu, Tomohiro Arima, senior representative of JICA India, and representatives from the Japanese Embassy. Guests had the opportunity to taste the locally produced soy sauce paired with a curated menu that showcases its potential to enhance the Indian culinary landscape. 

Commenting on the collaboration, Tomohiro Arima stated, “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, recognized 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 ‘Make In India’ initiative in line with the Indian government’s goals.”

The partnership began with a pilot project in November 2023 at Kampai’s facility in Gurgaon, to produce soy sauce in India. The project utilized locally sourced raw materials and an Indian workforce, guided by Chiba Shoyu’s technical experts. After a rigorous 10-month fermentation process, the first batch of authentic Japanese soy sauce was successfully produced in September 2024. During the pilot phase, Chiba Shoyu’s technical team conducted quality control visits to ensure that the traditional koji fermentation methods were meticulously followed to maintain the quality and authenticity of the product.

As the next step, Chiba Shoyu and Kampai will focus on establishing a full-scale manufacturing facility in Gurgaon or Haryana to expand production for both domestic consumption and export to markets in the Middle East and Europe. This development will not only create local employment opportunities but also introduce sustainable processing practices to the region. Commercial production is expected to commence within a year, significantly contributing to local job creation and providing a platform for future exports.

JICA remains committed to supporting initiatives that foster sustainable development, promote local industry growth, and strengthen cultural ties between India and Japan. The success of this project sets a strong precedent for future collaborations in food processing and beyond, as JICA continues to work towards creating long-lasting value for communities in both nations.