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Food Manufacturers

Find out how you can use Kikkoman as a natural flavour enhancer to give your products a competitive edge.

Characteristics of Soy Sauce

The difference between brewed and non-brewed soy sauce go far beyond production methods. Brewed soy sauce has almost 300 identifiable constituents amongst ingredients in food products.

The Mystery of Umami

While taste physiologists have traditionally pointed to four basic flavours - sweet, salty, sour and bitter - Japanese culture has long held the notion of a fifth flavour, umami. Today, umami is rapidly gaining acceptance in Western culture, thanks in no small part to the increasing popularity of Asian cuisine.

Flavour Enhancement

Besides contributing directly to flavour and functionality, soy sauce's composition also makes it useful as a natural flavour enhancer.

Sliced bread

With more soy sauce forms than any other company, Kikkoman can help you boost the flavour of virtually any product you're developing, from soups and sauces to meats and muffins.