Features of Kikkoman Soy Sauce

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.

Kikkoman users around the world know that this seasoning enhances not only Asian cuisines, but Western dishes as well. This is proven by the fact that Kikkoman Soy Sauce is requested in more than 100 countries throughout the world.

Here is what makes Kikkoman Soy Sauce so special.

 

Unique Clear, Reddish-Brown Color

The superb color 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 sugars combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful color.

Soy sauce grows darker due to oxidization when it comes in contact with air. Storage at lower temperatures inhibits this color deterioration, and so we recommend that you store Kikkoman Soy Sauce in the refrigerator once the bottle has been opened.

 

Harmonious Combination of the Five Basic Flavors

In Japan, soy sauce has been cherished for centuries as an indispensable part of Japanese cuisine.
Why is Kikkoman Soy Sauce the seasoning of choice around the world today?
Because of its taste.
The harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory) are what give Kikkoman Soy Sauce its delicious taste.

 

Umami: The Fifth Flavor

 

Soy sauce is particularly rich in umami components that are generated during the fermentation process. These umami components are composed of about 20 different amino acids produced as the koji mold breaks down the proteins contained in the soybeans and wheat.

Complex Aromatics

During the fermentation process that occurs over several months, more than 300 different aroma components are produced, including those of flowers, fruits, whiskey and coffee. They occur in such minute amounts that they cannot be identified individually; yet together, they create the exceptional and distinctive aroma unique to Kikkoman Soy Sauce.

The aroma of roasted soy sauce stimulates the appetite. It is this aroma that has made Kikkoman Soy Sauce the select seasoning around the world.