Day 6

Following a short night’s sleep, the group departed via bus for Kikkoman, the famous Japanese soy sauce company. Kikkoman holds 80% of the US market share for soy sauce, and has been making soy sauce for over 300 hundred years.

(The Kikkoman Logo)

The morning began with an analysis of Kikkoman’s logistic strategy. Their logistic and operational strategies were different from many of the companies we have already visited. Kikkoman does not outsource their logistics, and owns the company that handles logistics for their operations. Kikkoman’s operations were unique because they represented the middle of integration of technology in process. Years ago, the entire process was performed by manual labor. This process in particular is very labor intensive, and while I did not ask, I can imagine it would have taken hundreds of workers. Within the past ten years, the entire process has become automated, and as a result, much more efficient. Giant machines are used to mix, stir, and press the soy sauce. Now, only 200 workers are needed to maintain the entire facility.

After the logistics presentation, we went to lunch in a botanical garden. We did not explore the gardens because the weather was not nice enough and we did not have enough time either. I found out that it is not uncommon for it to rain here in Japan during this time of the year, as it is the monsoon season. For lunch I had a pork curry, which was quite good, although rather expensive.

(Pork Curry)

Having finished lunch, we moved to the facility where Kikkoman makes their famous soy sauce. While the process takes a little over six months, we were able to view different batches in all of the various stages. The process begins with the mixing of soy beans, wheat, and a special bacteria made by Kikkoman. This mixture is cooked and left to set for 3 days, allowing the bacteria to mix in with the grains. After 3 days, this mixture is mixed with salt water and ferments for 6 months. It is then placed in a nylon sack and the soy sauce is pressed out by a machine. The byproducts include soy oil and cakes that are used for cattle feed, so very little is wasted. After our tour finished, our generous hosts at Kikkoman allowed us to have some soy ice cream, which I thought was very good, although some of my classmates did not. They also gave us a free bottle of soy sauce, which will come in handy next week when we will occasionally cook for ourselves.

Unfortunately, we never did wind up getting sumo tickets, but I am watching them wrestle on TV as I write this. The traditions involved in the process are fascinating. Every match is preceded with a ritual ceremony that often takes longer than the actual match. The enormity of the wrestlers is almost beyond belief, but it does not seem that the largest always wins. Many matches do not last longer than 15 seconds, and if they do the action almost seems to pause as they catch their breath.

(They are huge!)

It is weird to think that I have now been in Japan for a week. At times, it seems like we have been here for longer, since we do so much in each day, and sometimes it feels like we have hardly been here at all. There is so much to see and do and so little time to do it that one can easily feel overwhelmed. I am sure that this trip will be over before I know it, and I am enjoying every minute of it.