Features of Kikkoman Soy Sauce | Kikkoman Soy Sauce Museum | Kikkoman Corporation (2024)

FAQs

What is the description of Kikkoman soy sauce? ›

Kikkoman Soy Sauce is made using the traditional Japanese brewing process known as “honjozo”. We call this honjozo method, which makes use of the natural powers of fermentation, “naturally brewed”. Kikkoman Soy Sauce is made from the four basic ingredients of soybeans, wheat, salt and water.

Soy sauce is a light brown to black liquid having umami and delicious tastes with an appetizing aroma. The most known type of soy sauce is the salty soy sauce. This soy sauce can be grouped into two types, i.e., a Japanese type (only found in Japan) and a Chinese type (produced in China and South East Asia).

These are also elements that a company strives for which is why the name Kikkoman, and the logo were developed many, many years ago. The characteristic hexagon consists of a symbolic turtle shell and the Japanese kanji character for the number 10,000, uniting “tradition” and “innovation”.

Here is what makes Kikkoman Soy Sauce so special. Kikkoman Soy Sauce is produced from carefully selected ingredients. Its fine aroma is composed of over 300 different components, while its well-balanced mix of the five basic flavors satisfies the palate.

In 2015, following a vigorous month long PETA campaign that included more than 100,000 e-mails and numerous critical social media posts, scathing media stories, and phone call blitzes to the company's U.S. offices, Kikkoman ended its long-standing practice of force-feeding mice, rabbits, and other animals soy sauce and ...

Traditional brewing gives Kikkoman more than 300 distinct flavor and aroma components—including those of fruits, flowers, whiskey and coffee—that come together in perfect harmony to create its unique, distinctive flavor.

our corporate slogan “seasoning your life.” and everyone at the Kikkoman Group.

Chemically produced soy sauce has a salty, overpowering and artificial flavour. The viscosity between one soy sauce and another is also very different. Kikkoman Naturally Brewed Soy Sauce is easy to swirl around a small bowl, which can expose its aroma, while a chemically produced soy sauce is hard to swirl.

But what exactly makes this complex, salty, umami sauce so tasty? Now, researchers reporting in the Journal of Agricultural and Food Chemistry have discovered the proteins and other compounds that give soy sauce its distinctive flavors and they say that proteins and peptides help make it salty.

The spouts are supposed to be used to control when and how much soy sauce comes out. If you hold your finger over one of the holes as you lower and lift the bottle, it will keep any soy sauce from coming out of the other side.

Does Kikkoman sauce go bad? ›

How long will Kikkoman sauces keep after opening? For the best quality, we recommend using the sauces within one month of opening. How long will PEARL Soymilk stay fresh in the carton? Each PEARL Soymilk carton is marked with a “Best By” date on the top.

Origin and Development of Business. Kikkoman “Honjozo” (traditionally-brewed) Soy Sauce production has a history of over 350 years, dating back to the mid-17th century (in the beginning of the Edo Period), in the city of Noda, Chiba Prefecture.

The flavor of Kikkoman Soy Sauce, naturally brewed over several months and for which great effort goes into producing, is not only salty, but is also a complex combination of sweet and sour flavors. When combined together with ingredients as a seasoning, this complex flavor enhances their deliciousness.

What Does It Taste Like? Soy sauce provides salt, sweet, umami (savory), and even a little bitter flavor. This balanced flavor profile makes it an excellent condiment. You predominantly detect the salt, sweet, and umami, which mask the final bitter note.