Kikkoman India has released the second part of its popular Kikkoman Manga series, introducing a fusion dish called '8x8' that blends Japanese precision with Indian spice culture to inspire chefs nationwide.

Key Takeaways

  • Launch of the second installment of the Kikkoman Manga series for culinary professionals.
  • Introduction of the '8x8' dish created by Michelin-starred Chef Ryosuke Tamura.
  • The '8x8' concept combines eight ingredients with eight distinct spices.
  • Focus on preserving natural ingredient colors using naturally brewed soy sauce.

Kikkoman India has officially unveiled the second installment of the 'Kikkoman Manga,' a creative content series designed to educate restaurant owners and chefs on the versatility of Kikkoman Soy Sauce. Following a successful debut in 2025—which reached over 30,000 readers across six Indian languages—the series continues the narrative of Pramod and Varun, two culinary enthusiasts striving to save a struggling restaurant.

The Culinary Innovation: The '8x8' Dish

The centerpiece of this new release is the '8x8' (Eight-by-Eight) dish. Developed by Chef Ryosuke Tamura of the Michelin-starred restaurant Itsuka in Tokyo, the dish is inspired by 'Happosai,' a traditional Japanese-style Chinese medley. By integrating eight ingredients and eight spices, Chef Tamura has created a gravy-style dish that resonates with the Indian palate while introducing sophisticated Chinese culinary techniques.

Why This Matters

BozokMedia analysis shows that Kikkoman is strategically targeting the 'visual economy' of modern dining. While traditional Indo-Chinese food often relies on dark soy sauces that mask the ingredients' natural hues, the use of naturally brewed soy sauce in the 8x8 dish emphasizes vibrant colors. This aligns with the evolving Indian consumer preference for food that is as aesthetically pleasing as it is flavorful.

"Kikkoman's use of storytelling through Japanese manga is an interesting tool to get more young chefs to appreciate naturally brewed soy sauce as a key essential ingredient." - Chef Vicky Ratnani

Beyond the manga, Kikkoman India operates the Kikkoman Centre for Chinese Cuisine (KCC), a hub for training and technical exchange. With founding members including Kabir Advani of Berco's and Chef Manjit Gill, the center aims to professionalize and evolve the Chinese culinary landscape within India.

Did You Know?: Kikkoman has a legacy spanning over 350 years and operates 11 soy sauce production sites globally, distributing to over 100 countries.

Frequently Asked Questions

Q1: What makes the '8x8' dish unique?
It fuses eight specific ingredients with eight spices, creating a balance between Japanese-Chinese technique and Indian flavor profiles.

Q2: Who is the target audience for the Kikkoman Manga?
It is primarily aimed at young chefs, restaurant owners, and culinary students to inspire creativity in the kitchen.