The Professional’s Secret for Fabulous Sauces, Marinades and Stocks

The smart foodservice professionals know the secret of fabulous sauces, stocks and marinades that are packed full of ‘umami’, the elusive fifth flavour that the Japanese describe as “more than delicious”.

The key is to use Kikkoman Naturally Brewed Soy Sauce. It’s rich, mellow and complex flavour bouquet blends well with other ingredients, ensuring it will enhance and complement the flavours of your recipe, but never overwhelm them.

Kikkoman Soy Sauce is naturally brewed using the time-honoured Japanese tradition for up to six months. This fermentation process releases a high concentration of about 20 different amino acids, which gives Kikkoman Naturally Brewed Soy Sauce its authentic umami flavour. When umami is balanced properly with the other four primary flavors (sweet, salty, bitter and sour), the food – whether it’s stocks, sauces, marinades or dressing – is ultimately more delectable.

In contrast, non-brewed soy sauces, which may take only a few days to produce, are harsh-tasting and can’t match the depth of flavour that naturally brewed soy sauce can add to a finished dish.

Naturally Brewed Soy Sauce is the flagship of the Kikkoman range, which also includes Less Salt Soy Sauce, Gluten Free Soy Sauce and a complementary selection of sauces and marinades such as Teriyaki Marinade, Tamari Soy Sauce and Sweet Soy Sauce. All Kikkoman products are free of artificial colours and flavours, and have no preservatives or added MSG.

Kikkoman Naturally Brewed Soy Sauce is one of the most versatile, all-purpose umami ingredients available. It’s ideal either on its own or as an ingredient within your own recipe; as a marinade, sauce, dressing, stock and broth. The subtle flavour, made up of more than 285 taste and aroma components, will always enhance but never overpower or detract from your dish’s main ingredients.

“Kikkoman Naturally Brewed soy sauce is a secret weapon that can add depth and complexity to dishes,” says Kikkoman Brand Manager Tom Clark. “With the increasing awareness of umami among foodservice professionals, many chefs are turning to Kikkoman Naturally Brewed Soy Sauce when a dish needs a little something extra.”

You can use Kikkoman Naturally Brewed Soy Sauce to enrich stocks and gravies, adding flavour and depth; to enhance the flavour of your bolognese sauce; in your marinades for roast meat and fish; and to add balance and boost the flavour in salad dressings and aiolis alike.

For full-bodied flavour that always complements your ingredients, Kikkoman Naturally Brewed Soy Sauce is the professional’s first choice for sauces, marinades and stocks.