{"id":1205,"date":"2021-11-24T20:35:56","date_gmt":"2021-11-24T20:35:56","guid":{"rendered":"https:\/\/kikkomanusa.wpengine.com\/foodservice\/an-icon-turns-60\/"},"modified":"2023-08-23T17:17:23","modified_gmt":"2023-08-23T17:17:23","slug":"an-icon-turns-60","status":"publish","type":"page","link":"https:\/\/kikkomanusa.com\/foodservice\/an-icon-turns-60\/","title":{"rendered":"An Icon Turns 60"},"content":{"rendered":"
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AN ICON TURNS 60<\/h1>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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\n \"Celebrating\n <\/div>\n\n
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Celebrating our beloved dispenser <\/h2>\n

In Japan, until the late 1950s, soy sauce was usually sold in large 2-liter bottles. At home, people would have to pour it into small pitchers to use it as a condiment at the table. That process was awkward, and the pitchers would inevitably drip and make a mess at the table.\u00a0<\/span><\/p>\n

So, Kikkoman set out to create a modern solution to this centuries-old problem: a reusable, dripless dispenser that would make life easier for consumers.\u00a0<\/span><\/p>\n

The company hired a talented young man named Kenji Ekuan\u2014who would eventually become one of Japan\u2019s most famous industrial designers\u2014to take on the challenge.<\/span><\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div><\/div><\/div>\n<\/div><\/div>\n\n\n\n

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