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Redefining Taste Through Collaboration: Kikkoman and Tokyo University of Foreign Studies

In an exciting development, Kikkoman's Institute for the Future of Taste, led by Director Maeko Hayase, has partnered with Tokyo University of Foreign Studies (TUFS) under the leadership of President Nobuo Haruna. The two prestigious institutions signed an agreement on February 9 to initiate the innovative 'Future of Taste Collaborative Research Program'.

1. Value Creation Through Interdisciplinary Collaboration

This groundbreaking program aims to combine the rich insights from the humanities and social sciences at TUFS with Kikkoman's extensive knowledge of taste. By doing so, the initiative seeks to explore the complexities and diverse structures of what is considered 'taste', which were previously difficult to capture using conventional frameworks. It is quite rare to see academia and industry collaborate in such a unified manner across both research and social implementation, and this partnership is expected to create a fresh model for generating value in both academic and business spheres.

2. Overview of the Collaborative Research

The program invites doctoral students from TUFS to propose research themes exploring the relationship between 'taste and language'. Four selected projects will receive research grants provided jointly by Kikkoman's Institute for the Future of Taste and TUFS. These doctoral candidates will conduct their research under the supervision of Toshihide Nakayama, Director of TReND, supported by COMMONZ Corporation and TUFS' Research Administrator. Upon completion, they will present their findings to Kikkoman’s Institute for the Future of Taste, with awards for the best research outputs reflecting significant value in both academic and business contexts.

3. A Multifaceted Collaborative Program

In addition to the selected research projects, the initiative includes several enriching activities. Planned events include exchanges between the TUFS President and Kikkoman executives, discussions between the Directors of Kikkoman and TReND shared through YouTube and Podcasts, educational tours at the Kikkoman Soy Sauce Museum, and study tours involving regional municipalities in collaboration with TUFS. The goal is to build a comprehensive and multifaceted cooperative structure that extends well beyond the immediate research.

Future Schedule

• - February 9, 2026: Signing ceremony at TUFS Fuchu Campus
• - Mid-February 2026: Internal recruitment begins
• - May 2026: Commencement of collaborative research
• - October 2026: Research presentations and award ceremony

Kikkoman and TUFS are poised to make significant contributions to our understanding of taste, not just as a culinary experience but as a cultural narrative shaped by language and social context. As this program unfolds, it promises to have enduring implications for both academia and the culinary world.