Features of Kikkoman Soy Sauce | Kikkoman Soy Sauce Museum
Features of Kikkoman Soy Sauce
Here is what makes Kikkoman Soy Sauce so special.
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.
These are what makes Kikkoman Soy Sauce so special.
Its Unique Clear, Reddish-Brown
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 turns darker due to oxidization when it comes in contact with air. Storage at low temperatures in a dark location prevents color deterioration, and so we recommend that you store Kikkoman Soy Sauce in the refrigerator after opening.
Its 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?
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.
Specifically, Kikkoman Soy Sauce is particularly rich in umami components produced during the fermentation process. These umami components are composed of about 20 different amino acids generated as the enzyme of Koji mold breaks down proteins contained in soybeans and wheat.
- SweetAmino acids , Sugars
- SourOrganic acids
- BitterAmino acids , Peptides
- Umami (savory)Amino acids
The Complex Aroma of Kikkoman Soy Sauce
During the fermentation process that occurs over several months, more than 300 different aroma components are generated within Kikkoman Soy Sauce, including those of flowers, fruits, whiskey, and coffee. Each of these aroma components occurs in such minute amounts that they cannot be individually identified, however, these blend together to create the distinctive aroma unique to Kikkoman Soy Sauce.
During cooking, the aroma of heated Kikkoman Soy Sauce stimulates the appetite. This aroma is one of the many reasons why Kikkoman soy sauce is the seasoning of choice around the world.