Seasoning Effects

Kikkoman Soy Sauce, the All-Purpose Seasoning

The reason Kikkoman Soy Sauce is called an all-purpose seasoning is that it is a useful addition not only to Japanese cuisine, but also to all kinds of dishes. Whether used in food preparation, during cooking, or as the finishing touch to a dish, soy sauce significantly improves the flavor of food.

Let us take a look at the basic effects of soy sauce and some recommended seasoning suggestions.


Odor-Eliminating Effect


Sashimi is dipped in soy sauce not only to add the flavor of soy sauce to the raw fish, but also to mask its odor.

Heating Effect

When heated during frying or grilling, soy sauce produces an appealing aroma and rich color that stimulate the appetite. This effect occurs when grilling meat marinated with soy sauce or when adding soy sauce to cooked ingredients as a finishing touch.


Contrast Effect


Adding a drop of soy sauce to something sweet serves to bring out its sweetness: the original flavor of any ingredient is enhanced by adding soy sauce.