Japanese Firm Seeks Halal Certification for Udon Soup

For many lovers of Japanese cuisine, its depth of flavor lies in carefully layered seasonings such as soy sauce, sake, and mirin. However, the alcoholic components traditionally used in Japanese cooking have long excluded a significant portion of the global population from fully experiencing these dishes—most notably the world’s nearly two billion Muslims, for whom alcohol is prohibited under Islamic dietary law.

This challenge has become increasingly visible as Japan seeks to promote its regional food culture globally. One such local specialty is Sanuki udon, a thick, chewy wheat noodle dish from Kagawa Prefecture in western Japan, renowned nationwide for its simplicity and depth of flavor. Yet despite the noodles themselves being alcohol-free, the dish’s defining element—its dashi-based soup stock—typically contains soy sauce and mirin, a sweet rice wine with alcohol content. This single ingredient has quietly kept Sanuki udon out of reach for many Muslim diners.

Now, in a move that reflects both cultural sensitivity and global market awareness, Kamada Soy Sauce Inc., a long-established company in Kagawa Prefecture, is preparing to apply for halal certification for a newly developed non-alcoholic version of Sanuki udon soup stock. If successful, the initiative could significantly broaden the appeal of this regional Japanese dish beyond Japan’s borders.

A Personal Experience That Sparked Change

The idea originated with Arum Tiyas Suminar, a 28-year-old Indonesian woman who came to Japan for postgraduate studies at Kagawa University and now works at Kamada Soy Sauce’s headquarters in the city of Sakaide.

During her student years, Arum eagerly visited a local udon restaurant, hoping to experience Sanuki udon in its birthplace. Only after the bowl was placed in front of her did she think to ask whether the soup stock contained soy sauce or mirin. When the staff confirmed that it did, she had no choice but to leave the meal untouched.

That moment of disappointment stayed with her. After completing her postgraduate studies in 2019 and joining Kamada Soy Sauce, Arum began sharing her experience with colleagues, explaining why halal-friendly products are essential for Muslim consumers, not as a preference, but as a religious obligation.

From Concept to Product Development

Determined to bridge this gap, Arum took on the challenge of developing an alcohol-free soy sauce and udon stock that could meet halal requirements without sacrificing flavor. This meant more than simply removing mirin—it required rethinking the balance of sweetness and umami using alternative ingredients while ensuring no animal-derived substances were included.

The resulting product successfully replicates the depth of traditional udon broth while remaining free from alcohol and non-halal ingredients. Importantly, its development also required operational changes within the factory itself.

Halal certification standards demand strict controls to prevent cross-contamination. Kamada Soy Sauce, founded in 1789, implemented a purified production process, including the use of approved cleaning agents and a rigorous protocol in which manufacturing equipment is rinsed with water six times before production.

Recognition and Commercial Success

Arum’s dedication impressed her superiors. Toshinobu Naito, her supervisor in the manufacturing department, praised her determination, saying:

“She has a strong drive to pursue what she wants. It’s the best thing when someone like that does the job.”

After numerous rounds of trial and error, the final product was launched in 2020 as a Muslim-friendly udon dashi soy sauce, marking a significant milestone for both the company and Japan’s halal food landscape.

Toward Halal Certification and Global Markets

Looking ahead, Kamada Soy Sauce plans to pursue official halal certification, with a particular focus on meeting standards recognized in Indonesia, home to more than 200 million Muslims. The certification process will involve an online application, detailed document reviews, on-site inspections, and a final assessment by an authorized halal body.

Arum acknowledges that interpretations of halal can vary, but she believes certification is key:

“Standards for what is halal vary by person, but if we have that seal of approval, then all Muslims can eat it without concern.”

With the global Muslim population projected to exceed two billion by 2030, the company sees strong international demand potential. Even within Japan, a growing number of businesses are seeking halal certification to accommodate Muslim residents and tourists.

“If we can get approval, we’ll be able to export to countries with many Muslims,” Naito said. While the certification process requires both time and financial investment, Arum remains resolute.

“In my life,” she said, “there is no giving up.”