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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”.

Why Martin chooses Kikkoman When it comes to flavour, there's no doubt Martin Benn is a chef who knows his stuff. After beginning his career in London at the Oak Room under Michel Lorrain, Martin learned French gastronomy, working at Landmark and Criterion under Marco Pierre White. Following his relocation to Australia, Martin worked at the famed Tetsuya's from 1999, where by age 25 he had reached the esteemed position of Head Chef.

The secret’s out when it comes to imparting that authentic Asian touch to your cuisine – Kikkoman Naturally Brewed Soy Sauce is the ‘must-have’ ingredient for switched-on chefs and foodservice professionals.

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Kikkoman's range of marinades are perfect for tenderising meat, but did you know they're also suitable for dipping, basting and stir-frying?

Infuse flavour into your dishes with Kikkoman marinades, made with only the best naturally brewed 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.

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.

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

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.

Sushi and Kaiseki Master Chef, author and Sydney Seafood School teacher Hideo Dekura has written books on sushi, sashimi, teppanyaki and Japanese cookery and was the 2007 recipient of the prestigious Award for Service to Japanese Food Culture. He also gives demonstrations, lectures and classes in traditional Japanese Cuisine and has opened Culinary Studio Hideo in Chatswood on Sydney's north shore.