From Traditional Black Bean Soy Sauce to Diverse Seasoning Products, KCC Continues to Share Authentic Taiwanese Flavors Worldwide
In Taiwanese food culture, soy sauce is more than just a seasoning — it is a familiar flavor deeply connected to everyday meals and family traditions. Whether used in braised dishes, stir-fries, dipping sauces, or traditional Taiwanese snacks, soy sauce has long played an essential role on the dining table. Founded in 1939, KCC has dedicated more than 80 years to producing black bean soy sauce and a wide range of traditional condiments, gradually becoming one of Taiwan’s representative heritage sauce brands.
KCC’s product portfolio includes black bean soy sauce, soy paste, Japanese-style soy sauce, XO sauce, chili sauce, vegetarian oyster sauce, and various pickled vegetable products. Its lineup also features kombu soy sauce, bonito soy sauce, garlic thick soy sauce, Thai basil chili sauce, peeled chili pepper products, and traditional Taiwanese preserved vegetables, offering diverse flavor solutions for both home cooking and foodservice markets.
In recent years, KCC has continued expanding into international markets with low-sodium, naturally brewed, and HALAL-certified products to meet growing global demand for healthier and diversified Asian food products. By combining traditional brewing methods with modern food manufacturing systems, the company has strengthened its presence in overseas retail channels, restaurants, and cross-border e-commerce platforms.
KCC also emphasizes natural fermentation and long-hour brewing techniques to create rich aroma and deep flavor profiles. At the same time, the company has introduced modern production equipment and food safety management systems, earning certifications such as ISO22000, HACCP, and HALAL. Through its commitment to quality and authentic taste, KCC continues to bring Taiwan’s traditional brewing culture to consumers around the world.KCC Preserves Taiwan’s Brewing Heritage Through Over 80 Years of Craftsmanship
