India’s culinary scene has reached an exciting new frontier, thanks to an ambitious project led by Kampai, a reckonable name in the Indian restaurant industry. In a first for the nation, authentic Japanese soy sauce called Chiba Shoyu is now being produced locally. This development marks a historic moment in Indo-Japanese collaboration.
This milestone comes as part of a larger initiative helmed by Avantika Sinha Bahl, Founder and Managing Director of Kampai, alongside Ankur Chawla a seasoned hospitality professional. The project received financial and technical support from the Japan International Cooperation Agency (JICA). The collaboration also involves Chiba Shoyu Co. Ltd., a 170-year-old soy sauce manufacturer renowned for its artisanal expertise in Japan. Together, they are set to introduce Indian consumers to the unique flavor profile and craftsmanship of traditional Japanese soy sauce.
An Indo Japanese endeavour
The journey began in September 2023, when Avantika and Ankur were invited to Chiba Shoyu’s esteemed facility as part of JICA’s SME SDGs business support project. Immersed in hands-on training, they gained a deep understanding of the precise methods required to produce high-quality soy sauce. Upon their return to India, they began extensive feasibility studies to assess the potential for local production.
Using knowledge and technical insights from Chiba Shoyu, Kampai launched a pilot project at its Gurgaon facility.The idea was to source raw materials locally and employing an Indian workforce. The pilot batch, initiated in November 2023, was carefully fermented over 10 months with regular quality checks by the Chiba Shoyu team. By September 2024, the first batch was ready, passing a blind taste test with flying colours.
Celebrating the success of Chiba Shoyu
In celebration of this landmark achievement, Kampai hosted a grand success event in New Delhi on October 16, 2024. This event brought together influential figures from various sectors, including Japanese Embassy representatives, prominent hoteliers, chefs, and members of the media. Attendees had the rare opportunity to taste the first batch of authentic Japanese soy sauce crafted on Indian soil.
Looking ahead, the project is positioned to become a game-changer in local manufacturing and sustainable food practices. Kampai’s next step involves establishing a full-scale soy sauce production facility in Gurgaon or nearby. Their aim is to first to supply the Indian market and then export to regions like the Middle East and Europe. Set to begin within the next year, commercial production is expected to contribute significantly to local employment and promote sustainable manufacturing in the region.
