Food Manufacturer Blog | Cooking with Soy Sauce

Kikkoman Blog

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.

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

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.

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.