Though many halal-certified soy sauces are available in the region, very few are produced in Japan.
Fundokin Shoyu has turned to the students, at Ritsumeikan Asia-Pacific University in Oita Prefecture, to devise a way to use preservatives rather than alcohol to prevent bacteria-related degradation, while also appealing to local tastes.
The Muslim students, who attend the university from Southeast Asian countries, were interviewed about their taste and packaging preferences. Fundokin Shoyu then prepared 120,000 litres of the halal product on a halal-certified production line in April this year.
The company then applied for the soy sauce to be given halal certification from the Japan Halal Association in July.
There is a growing interest in Japanese food in Southeast Asia, Dimas Lagusto, a 35-year-old student from Indonesia involved in the soy sauce development programme, said. He added that customising food to suit local preferences is the key to success.
With over 200m Muslims, Indonesia is home to the world’s biggest national halal market. Neighbouring Malaysia, is also predominantly Islamic, as is the south of Thailand. Each have a heavy reliance on soy sauce in their national cuisines.