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.
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.