Exhibition04
Seasoning Effects
Let’s take a look at the basic effects of soy sauce and some recommended seasoning suggestions.
The reason Kikkoman Soy Sauce is called an all-purpose seasoning is that it is a seasoning that can create new deliciousness when used not only in Japanese cuisine, but also with various world cuisines and ingredients. Whether used in ingredient preparation, during cooking, or as the finishing touch to a dish, Kikkoman Soy Sauce brings out the flavor of ingredients to create a new deliciousness at every cooking occasion.
Let’s take a look at the basic cooking characteristics of soy sauce.
Odor-Eliminating Effect
Sashimi is dipped in Kikkoman Soy Sauce not only to add the flavor of soy sauce to the raw fish, but also to mask its odor.
Dip into Kikkoman Soy Sauce!
One usage for soy sauce is as a dip for ingredients to erase the fishy odor of sushi and sashimi. In fact, Kikkoman Soy Sauce is essential for raw fish dishes. Please don’t miss out on using Kikkoman Soy Sauce in your fish and seafood dishes.
Recipes Using This EffectHeating Effect
When Kikkoman Soy Sauce is heated during deep-frying or roasting, an appealing aroma and rich color that stimulates the appetite is produced. This effect occurs when meat marinated in soy sauce is roasted and when Kikkoman Soy Sauce is added to cooked dishes as a finishing touch.
Marinate Ingredients in Kikkoman Soy Sauce!
Marinating ingredients in Kikkoman Soy Sauce is a common practice in Western countries. Kikkoman Soy Sauce maximizes the flavor of ingredients, and gives food a unique flavor and aroma. When meat marinated in Kikkoman Soy Sauce is grilled over an open fire, a wonderful smell that stimulates the appetite is given off. Kikkoman Soy Sauce can be used as a marinade for both fish and meat.
Recipes Using This EffectContrast Effect
Adding a drop of soy sauce to something sweet serves to bring out its sweetness even further: the original flavor of any ingredient is enhanced by adding Kikkoman Soy Sauce.
Kikkoman Soy Sauce on Ice Cream!
Kikkoman Soy Sauce has the function of further enhancing the natural flavors of ingredients. Please try adding a drop to vanilla ice cream. We think that you will find the ice cream tastes even sweeter and that there is also a new flavor, similar to caramel, to be enjoyed.
Recipes Using This EffectBacteriostatic effect
The salt and alcohol contained in Kikkoman Soy Sauce, as well as components called organic acids, stop the growth of and even eliminate Escherichia Coli (bacteria).
Japanese Wisdom… Making Raw Fish Safe and Delicious
In Japan, the method of “Zuke”, a process utilizing the effectiveness of soy sauce to keep fish fresh a little longer, delicious and safe, has been carried out since the time when there were no refrigerators and it was difficult to maintain freshness.
Recipes Using This Effect
Kikkoman Soy Sauce: Cultivated over a Long History
Non-brewed soy sauce has an unpleasant taste and synthetic aroma that mask the true characteristics of food ingredients, and will not add the nuances of flavor that complete a dish. Whether added to a soup, stew, marinade, or dipping sauce, Kikkoman Soy Sauce can be used in many ways to provide a new flavor to your culinary creations.
Encounter New Deliciousness with Kikkoman Soy Sauce!
