Special features of Kikkoman soy sauce

KIKKOMAN: Traditionally committed to flavour

Pure ingredients, a natural brewing process and a full flavour consisting of around 300 different aromas are the secret of Kikkoman's success. Gourmets know that Kikkoman soy sauce is suitable for seasoning both Asian and European dishes. Kikkoman soy sauce enhances the typical flavour of many international dishes – from Asian to Mediterranean.

The flavour: a mixture of many natural aromas

During the six-month fermentation process, Kikkoman soy sauce develops its deep, reddish-brown colour, transparency, rich, full flavour and spicy aroma. The sauce's special flavour is created as a result of the combination of around 300 different natural aromas. When used for cooking, these substances subtly flavour the food to enrich its natural flavour – without masking it!

The discovery of the fifth sense of taste

More than 300 years ago, the Mogi and Takanashi families commenced production of naturally brewed soy sauce in Noda, which is close to Tokyo. The secret of their creation is "umami" – which is Japanese for "savoury sensation". Umami is a fifth taste that we can perceive, in addition to sweet, sour, salty and bitter. Umami is what gives naturally brewed soy sauce its special typical flavour. 

Taken from: http://www.kikkoman.eu/en/consumers/soy-sauce-facts/special-features/

Posted by: Sandy Lee