Kikkoman Establishes the Kikkoman Centre for Chinese Cuisine to Promote Gastronomic Excellence in India

Kikkoman Corporation is set to announce the establishment of the Kikkoman Centre for Chinese Cuisine (KCC) to promote gastronomic excellence in India in partnership with prominent leaders of India's culinary community.

Purpose & Vision
- The KCC aims to promote gastronomic excellence in India by enriching the country’s long-standing love for Chinese cuisine.
- It will operate digitally and through events rather than a single physical base, making knowledge and collaboration widely accessible.
- The initiative seeks to systematize recipes and techniques in Indo-Chinese cuisine, which has evolved uniquely in India but lacks standardization.

Founding Members
The centre is backed by leading figures in the culinary world:
- Manjit Gill – President, Indian Federation of Culinary Associations & Kikkoman Industry Advisor
- Joel Huang – Executive Chef, Eau Chew, Kolkata
- Kabir Advani – Managing Partner, Berco’s, Delhi
- Osamu Mogi – Representative Director & Senior Executive Corporate Officer, Kikkoman Corporation

Core Missions
1. Information & Education Platform – Sharing knowledge on history, techniques, and ingredients of Chinese cuisine.
2. Talent Development – Identifying and nurturing young chefs through networking, workshops, and competitions.
3. Elevating Quality – Introducing a chef certification system to evaluate and certify skills, from beginner to advanced levels.

Key Activities
- Launch of an official website and Instagram account to share recipes, techniques, and trends.
- Annual KCC Insight Forum for discussions on the future of Chinese cuisine in India.
- Regular workshops and competitions to discover and train future star chefs.
- Establishment of a chef certification system to professionalize Chinese cuisine in India.

Logo Concept
- Inspired by the wok, symbolizing Chinese cuisine.
- A flame trajectory represents the convergence of Indian and Chinese food cultures.
- A colorful palette reflects the diverse future of food.

Global Collaboration
- Chef Ryosuke Tamura of Michelin-starred Itsuka in Japan will serve as advisor.
- KCC plans to invite more renowned experts from India and abroad to broaden its scope.

Voices from Leaders
- Manjit Gill: “This is a wonderful opportunity to systematically organize knowledge and pass it on to the next generation.”
- Osamu Mogi: “We aim to respect India’s traditions while collaborating to create new possibilities for deliciousness through education and innovation.”

About Kikkoman
- Over 350 years of history, established formally in 1917.
- Present in 100+ countries, with 11 soy sauce production sites worldwide.
- In India, Kikkoman India Pvt. Ltd. manages imports, marketing, sales, and distribution.

This initiative is a strategic cultural bridge: it elevates Indo-Chinese cuisine while embedding Kikkoman deeper into India’s food ecosystem.