Fancy having jalebi with a dash of naturally brewed soy sauce as a dessert? If that seems like an unpalatable idea, just check with Harry Hakuei Kosato, the India director of Kikkoman, the world’s largest soy sauce maker. Kosato says many chefs in the country have lapped up their experiment of combining a salty sauce with an Indian sweet — having already tried it out with ice-cream.
Kikkoman has big plans for India. The Japanese soya sauce firm, with revenue of about $4.4 billion, has made an aggressive entry into the country through a fully owned subsidiary, determined to replicate the