Kikkoman is the world’s leading soy sauce manufacturer. Its famous soy sauce is still made to the original traditional recipe dating back 350 years, using just four ingredients – soybeans, wheat, salt and water and then naturally brewed for months. Chefs the world over use Kikkoman for its superior umami taste and the depth of flavour it brings to dishes.
Here’s your chance to turn yourself into a connoisseur with our guide to recognising premium quality soy sauce.
- Look at the sauce – the superb colour unique to soy sauce is the result of the “Maillard Reaction”, which begins two or three months after brewing starts. In this reaction, glucose and other sugar combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful reddish-brown colour. Soy sauce grows darker due to oxidization when it comes in contact with air.
- Look at the label – good soy sauces should have a higher protein content. Plus, Kikkoman Soy Sauce is made with just 4 ingredients. Many competitors use 7 or more ingredients to make their product cheaper and the taste acceptable.
- Taste the basic flavours – in Japan soy sauce has been part of their cuisine for centuries. Kikkoman is the seasoning of choice around the world today because of it’s taste. The harmonious combination of five basic flavours sweet, sour, salty, bitter and umami give Kikkoman Soy Sauce its delicious taste.
- Taste umami – soy sauce is particularly rich in naturally produced umami components that are generated during the brewing process. These components are composed of about 20 different amino acids.
- Smell the aroma – during the brewing process that takes several months, roughly 300 different aroma components are produced, including flowers, fruits, whiskey and coffee. The aroma of roasted soy sauce stimulates the appetite.
In addition to its famous Naturally Brewed Soy Sauce, Kikkoman’s soy range includes Less Salt, Tamari Gluten Free and Stir Fry. Also available from Kikkoman is Teriyaki Sauce and recently introduced Tontkatsu, Yakisoba and Ponzu.