From London to Los Angeles, the sight of this shapely bottle sitting on a table at a Japanese restaurant signals the promise of a fresh meal seasoned by the salty sauce of soy.
You may never have given this condiment container much thought; for decades it has always been there, waiting for you to reach out and use on your platter of sushi. But the ubiquitous red-topped glass container with its dripless polystyrene spout didn’t exist before 1961. It came from the mind of Kenji Ekuan and his team, and was created for the Kikkoman Corporation.
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Ekuan died on Feb. 8 of a heart rhythm disorder, Kyodo reported. He was 85.
