Easy Seasoning, Simply Soy Sauce

The five basic flavors are known to be sweet, sour, salty, bitter and umami (savory). Kikkoman Soy Sauce contains all of these - a complete harmony in just one bottle. That is why soy sauce can season a dish all by itself. It is almost like a magic potion that can create deliciousness.


    Kikkoman Soy Sauce offers the taste of Japanese home cooking. If you want to use soy sauce with ease and familiarity, just start by pouring it on. By simply using a few drops of soy sauce onto quickly cooked vegetables or chilled tofu you will be pleasantly surprised by the enhanced flavor and distinct deliciousness.

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    A simple dish of boiled vegetables bursts with flavors when dressed with Kikkoman Soy Sauce. The secret is to squeeze out as much excess liquid as possible. The soy sauce will soak into the food to create a distinct flavor. Try this type of dish with your preferred vegetables.

    The Cooking Technique of “Soy Sauce Rinsing”

    This cooking technique of dressing boiled vegetables (drained but not squeezed) with soy sauce and then squeezing and wringing out excess liquid by hand is called “shoyu arai.” A direct translation would be “rinsing (vegetables) in soy sauce.”


    Simply place your ingredients of choice into a marinade mixture of Kikkoman Soy Sauce and water, and then set these aside overnight. Kikkoman Soy Sauce, containing the perfect balance of umami (savory) and sweet flavors slowly soaks into boiled eggs and cheese to create a delectable dish.

    Tips for Successful Marinating

    When marinating ingredients in soy sauce the secret is “to use just the right amount of seasoning to completely cover in marinade.” Reusable plastic bags are convenient for this as they wrap the food with less marinade. Whatever container you use, choosing a size that perfectly fits the ingredients is the best.


    When heated, Kikkoman Soy Sauce gives off an extremely pleasant mouthwatering aroma. When adding it while cooking, push aside the ingredients and add the soy sauce from the edge of the pan or pot, wait for the aroma to emanate, and then coat and cook the meat and vegetables.

    The “Charred Soy Sauce” Technique

    In Japan there is a cooking technique called “Charred Soy Sauce,” literally translated “to burn or scorch the soy sauce.” For this, ingredients are pushed off to the side and soy sauce is poured onto the edge of the pan or pot. Once fragrant and when somewhat reduced, the soy sauce is mixed together with the other ingredients.For More Information