Kikkoman Corporation has announced the launch of the Kikkoman Centre for Chinese Cuisine (KCC), an initiative created in collaboration with leading figures from India’s culinary community. The aim is to enhance India’s long-standing love for Chinese cuisine by promoting standardisation, education, and talent development. The KCC will not operate from a physical base but will function through an online platform and a series of events held across India.

Chinese cuisine in India has evolved into a unique Indo-Chinese style that enjoys widespread popularity. However, the absence of standard recipes and consistent techniques has created challenges for quality and chef development. The KCC aims to address these concerns and support the growth of the Indian Chinese culinary landscape.

The founding members of the KCC include respected names from the industry: Manjit Gill, President of the Indian Federation of Culinary Associations and Kikkoman Industry Advisor; Joel Huang, Executive Chef of Eau Chew in Kolkata; Kabir Advani, Managing Partner of Berco’s in Delhi; and Osamu Mogi, Representative Director and Senior Executive Corporate Officer at Kikkoman Corporation.

The KCC will work on three core missions: offering a platform for information and education, nurturing young culinary talent, and elevating the overall quality of Chinese cuisine through a structured chef evaluation and certification system. The centre will develop an official website and Instagram platform to share specialised knowledge, including history, recipes, techniques, and trends.

Key activities will include the annual KCC Insight Forum, regular workshops for chefs, and competitions designed to identify future culinary stars. A chef certification system will also be introduced, providing qualifications from beginner to advanced levels to support the professional development of chefs and culinary students.

The logo of the KCC takes inspiration from the wok, symbolising Chinese cuisine, with the flame representing the meeting of Indian and Chinese food cultures. The colours reflect the diversity and future of culinary innovation.

Chef Ryosuke Tamura from the Michelin-starred restaurant Itsuka in Japan will serve as a KCC Advisor, offering technical insights and content guidance. The centre will continue to invite experts from India and abroad to support its mission.

Sharing his thoughts, Manjit Gill said the KCC offers a valuable opportunity to organise, preserve, and enhance the knowledge of Chinese cuisine in India. Osamu Mogi added that the KCC represents an important step in supporting education, innovation, and the growth of Indian culinary talent, while honouring India’s unique culinary traditions.

With over 350 years of history, Kikkoman continues to expand globally and is now active in more than 100 countries. Kikkoman India manages the distribution, marketing, and operations for all Kikkoman products across the country.