Thanks to this meticulous process, Kikkoman Soy Sauce—containing only natural ingredients—is delivered fresh to your table. Only the four pure ingredients of soy sauce, wheat, water and salt are used. Ingredients: Water, soybeans, salt, alcohol. The unique characteristics of soy sauce originate primarily from the proteins contained in soybeans. About Making Soy Sauce. The shoyu koji is moved to a tank and mixed with the salt-and-water solution. Photograph: Getty Images. By its colour, flavour and aroma. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. Kikkoman soy sauce is made from soybeans, water, wheat and salt. Kikkoman naturally brewed soy sauce products for the European market are manufactured in Sappemeer (The Netherlands). Upon returning to Japan, the priest began making his own version and introducing it to others. Wheat is roasted at high temperatures, and then crushed by rollers to facilitate fermentation. Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. 500 B.C. Yes, our PET bottles are BPA-free. The clarified soy sauce is then run through a steam pipe to heat it, but this process also halts the activity of the enzymes in order to stabilize the quality of the soy sauce. Soybeans are first soaked in water for an extended period, and then steamed at high temperatures. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Various actions take place in the tank, including lactic acid fermentation, alcoholic fermentation by yeast, and organic acid fermentation, all of which impart to the moromi the rich flavor, aroma and color that are unique to soy sauce. Kikkoman Soy Sauce is … With other soy sauces, especially chemically produced ones, if you add a few drops too many their intensive, synthetic aroma and flavour can overpower and ruin the dish. Only pure ingredients are used in the production of the naturally brewed soy sauce. Kikkoman is the most highly respected soy sauce brand in Japan. These are combined in a natural fermentation process to create Kikkoman Naturally Brewed Soy Sauce. And it’s naturally brewed rather than chemically brewed. It's also not significantly more expensive than the U.S. made version. Shoyu and Tamari are two types of “Soy Sauce.” Tamari is made without wheat so is gluten free. It originated in China and has been used in cooking for over 1,000 years. The soy sauce listed on this Amazon page is the 'real deal' - Japan made, unlike the majority of the Kikkoman soy sauces sold here in the U.S. Kikkoman Naturally Brewed Soy Sauce is made according to a 300+ years old recipe in a six-month natural brewing process. Kikkoman Naturally Brewed Soy Sauce products for European markets are manufactured in Sappemeer, The Nethelands. In the early 1970s Kikkoman began expanding its production and distribution networks around the globe. Kikkoman Organic Soy Sauce is manufactured at a special factory and brewed for six months in a natural process that conforms to stringent quality standards. Top 3 Best Soy Sauce Reviews 1. Our Naturally Brewed Soy Sauce has the following nutritional values per 100 ml: Our Naturally Brewed Less Salt Soy Sauce has the following nutritional values per 100 ml: The gluten in Kikkoman Naturally Brewed Soy Sauce is below the detection limit of 10 ppm (according to tests by independent institutes). Kikkoman soy sauce is made in the Netherlands and imported free of any duty. Careful selection is required for these simple ingredients, as they directly influence the flavour and aroma of the soy sauce. The amount of soy sauce that you use depends on the dish that you are cooking and, obviously, on your personal preferences. Naturally brewed soy sauce is made using the following process. It’s an aesthetic dispenser that enhances the seasoning experience and gives maximum pouring control. The USA and Japan produced versions are slightly different. It is the ideal marinade for all meat, poultry, fish and vegetables, whether barbecued, grilled, oven roasted or pan-fried. You can find further information here. Careful selection is required for these simple ingredients. Koji mold is one of the most important elements in making soy sauce, and plays an essential role in fermenting the ingredients: this activity is the key to the taste of soy sauce. All rights reserved. Salt is dissolved in water. Contains soya. The Kikkoman Soy Sauce dispenser bottle is the proof of the quality of our sauce. It is made with just four ingredients Water Soybeans Sa lt and Vinegar and being wheat free coeliacs and those with a wheat aller gy can now enjoy this delicious all-pu rpose seasoning. Soy sauce for marinades. The wheat is roasted at high temperatures, and then crushed to facilitate fermentation. The essential cooking sauce and seasoning for everyday dishes. After allowing the soy sauce to flow out of the moromi under the force of gravity, the moromi is then mechanically pressed slowly and steadily for about ten hours. We use cookies to measure the use of the website and to continuously optimise the website experience for you. However, after the fermentation process is completed, approximately 40% of the salt is removed. Subscribe to our recipe subscription! With over 300 years of tradition Kikkoman soy sauce is naturally brewed with only four ingredients. This Kikkoman sauce is suitable for vegans. From sushi or sashimi to teriyaki sauces and ponzu dressings, this soy sauce is fantastic for them all. Three months into the traditional brewing process, the ‘Maillard Reaction’ turns the sauce into a clear, red-brown colour – so no additives or syrups are needed to enhance Kikkoman soy sauce's colour or flavour. The advantage of using Kikkoman Naturally Brewed Soy Sauce is that you can never “over season” foods with it. Quality inspections are carried out during every process to ensure that the highest standards are maintained. The salt is dissolved in water. We use the traditional Japanese brewing process, honjozo, to make what we call naturally brewed soy sauce. That’s why all Kikkoman products manufactured in The Netherlands are produced exclusively with non-GMO soybeans. Soybeans from Brazil are supplied only by our suppliers who has ProTerra certification. Wed 28 Oct 2020 08.53 EDT. Only pure ingredients are used in the production of Kikkoman Naturally Brewed Soy Sauce. Also, some Chinese soy sauces are blended products, which means they are a combination of fermented and chemically produced soy sauces. This Kikkoman gluten-free tamari suitable for people with a gluten-free diet as it’s a wheat-free variety, using just soy beans, water, salt and alcohol. Kikkoman pays minute attention to quality control at every stage of soy sauce production. Lee Kum Kee On the other hand, Lee Kum Kee soy sauce is also great quality, and it’s been a family-run business for over 125 years. Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. Stir frying, roasting or as a dipping sauce. For the latest Kikkoman recipes, tips, news, views and priority notice for competitions and events, please subscribe to our monthly email newsletter. The Soybeans are purchased from Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water come from the Netherlands. When you’re making your own marinade, use around 3 to 4 tablespoons of soy sauce for each portion (approx. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. All ingredients are subjected to the very strictest quality checks and only non-GMO soy beans are used. Kikkoman Takumi Collection Spicy Miso Soy Sauce, 20.5 Ounce -- 6 per case. Further information. Kikkoman Soy Sauce is produced using the traditional Japanese brewing method, “honjozo”, described below. It’s perfect for Asian dishes and for other types of cuisine - from soup to salad, meat to fish and vegetables to pasta. We recommend Tamari Gluten-free Soy Sauce for people with gluten intolerance. Many Chinese soy sauces also have a higher salt content than their Japanese counterparts. Great to fill up the kikkoman 150ml soy sauce dispenser. 1. Soy sauce, a common condiment throughout Asia, is a fermented sauce with a salty taste which is aged for several months. Kikkoman’s stringent control system upholds the finest, most consistent quality. For more information about Proterra, please go to https://www.proterrafoundation.org/. The designer bottle is also refillable and dishwasher safe. There is a difference in the taste, although Kikkoman's U.S. made soy sauce is just fine. Soy sauce pressed from moromi is called “raw soy sauce”. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. The Kikkoman plant is filled with a sweet scent resembling fresh fruit: this is the aroma of raw soy sauce. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. You don't need to use any salt at all if you season your dish with soy sauce. Click here to read about the various stages of the production process. Four pure ingredients, a natural brewing process and around 300 different aromas are the secret of Kikkoman Naturally Brewed Soy Sauce, which is produced according to a 300+ year-old recipe. The best thing to do is take a close look at the list of ingredients. Kikkoman Soy Sauce is appreciated by both professional chefs and amateur cooks in countries around the world. 1600s - Kikkoman establishes the first commercial brewery to produce soy sauce in Noda, Japan.. 1800s - Kikkoman began exporting soy sauce to the U.S. in the 1800s. All-purpose Kikkoman Soy Sauce is traditionally brewed from water, wheat, soybeans and salt. Kikkoman Teriyaki Marinade & Sauce is made to an authentic Japanese recipe from a blend of Kikkoman naturally brewed Soy Sauce, wine and specially selected spices. Certified organic by QAI and the USDA, Kikkoman Organic Soy Sauce is made with premium quality GMO … It’s a universal seasoning. It is best to store the open bottle in the refrigerator where the soy sauce is protected from the effects of light and heat. You will receive a delicious recipe by email every week. Kikkoman Quality History of Kikkoman Kikkoman’s roots are in Noda, Japan. The carbohydrates contained in wheat are the components that give soy sauce its fine aroma, and the wheat also adds sweetness to the soy sauce. Kikkoman Naturally Brewed Soy Sauce, Naturally Brewed Less Salt Soy Sauce and Tamari Gluten-free Soy Sauce all have Europe-wide V-Label certification. Kikkoman says its soy sauce consists of five flavors: sweet, sour, salty, bitter and umami -- a flavor created when soybean and wheat, two ingredients in the sauce, are broken down into different proteins. You can identify our Organic Soy Sauce by the label and the European organic logo and certification number. Despite having Asian origins, Kikkoman Naturally Brewed Soy Sauce is a universal seasoning. Glass bottle. We are also planning to obtain V-Label certification for other sauces in the range. It also serves to adjust color, flavor and aroma. Kikkoman is naturally brewed where many Chinese mass-market brands use a chemical process. - Soy sauce was discovered in China. There is a difference in the taste, although Kikkoman's U.S. made soy sauce is just fine. During the fermentation process, the wheat starches are broken down to sugars and part of the sugar is changed into alcohol. Kikkoman takes great care to ensure that only high quality ingredients are used it its natural production process. The soy beans are purchased in Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water are from the Netherlands. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. In general, they are quite thin and clear and are a good all-purpose cooking and table sauce. Sensational Quality | Tradition of Excellence | FAQs. Soy sauce is a great base flavour in all kinds of marinades for meat, fish or vegetables. Kikkoman soy sauce is Japan's most famous soy sauce, and now we have it in an even larger size. It's also not significantly more expensive than the U.S. made version. Chinese soy sauce is brewed for a shorter time than Japanese soy sauce. Kikkoman’s Aspergillus is mixed with processed soybeans and wheat, and then moved to a facility that provides the optimal environment for propagating koji mold. The heated soy sauce is bottled automatically. About Making Soy Sauce. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. This preservative-free soy sauce is ideal for vegetarian, fusion and traditional Asian dishes and it complements raw foods by bringing out their natural flavor. Soy Sauce. Its rich, mellow flavour comes from long months of unhurried natural brewing - similar to how a fine wine is produced. Kikkoman's naturally brewed soy sauce contains just four ingredients – soybeans, wheat, salt and water – and has no artificial additives. This also includes our plastic foil (sachet), glass bottle, plastic bottle, plastic can, plastic bag, plastic drum, plastic container and plastic caps. Kikkoman Soy Sauce only contains the four natural ingredients of soybeans, wheat, water and salt. This salt-and-water solution controls the propagation of bacteria during the brewing process and acts as a preservative. Tamari sauce contains water, soy beans, vinegar made of wine and salt, has 57 calories in every 100ml, 10 grams of protein, 0 fat, and 2.0 carbohydrates. Kikkoman Naturally Brewed Soy Sauce is a Japanese soy sauce. Only soy sauce that has passed all necessary inspections is released into the market. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Chinese soy sauces often contain additives. Learn more about soy sauce in our Soy Sauce buyers guide. Both products are the same naturally brewed soy sauce. 120 to 150g), plus the other ingredients and seasonings. It is made from soybeans, wheat, salt and water. However, it's difficult to sample the product at the supermarket. Kikkoman is a registered trademark of Kikkoman Corporation, Japan. Even if the products don’t feature the V-Label symbol, the majority of them are vegan. The great all-rounder! Kikkoman soy sauce is the best-selling shoyu in the world. No additives whatsoever are used. The ProTerra Foundation is a not-for-profit organization that advances and promotes sustainability at all levels of the feed and food production system. It was easy to secure the necessary workforce in this region, owing to its growing population following the establishment of nearby Edo (today’s Tokyo) as … Soy sauce is pressed from aged moromi. The alcohol adds to the aroma and overall flavour of our Soy Sauce. Kikkoman naturally brewed soy sauce products for the European market are manufactured in Sappemeer (The Netherlands). Kikkoman Naturally Brewed Soy Sauce only contains the four natural ingredients of soybeans, wheat, water and salt. 500 A.D - While studying in China, a Japanese Zen priest came across soy sauce. Click here and subscribe to Kikkoman’s weekly recipe subscription! Product Range By using our website you agree to the use of cookies. They’ve just been filled into different bottles. Kikkoman Soy Sauce Museum We provide a wide range of information at our museum about Kikkoman Soy Sauce, including the history and features of soy sauce, details about our production process, and recommended recipes. The UK home of Kikkoman Soy Sauce and Teriyaki Sauces. The soy beans are purchased in Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water are from the Netherlands. During pressing, the moromi is poured into special equipment wherein the mash is strained through layers of fabric, with each layer folded into three sub-layers. The fastest way to new cooking inspriration? Click here to find out more about our dispenser! Fabulous sushi cake recipes that everyone can make, Delicious and easy to prepare: Party Dips with Kikkoman, ONE TRAY – Fabulous oven cooked recipes with Kikkoman Soy Sauce, Valentine’s Day menus for romantic couples, Osechi-ryōri: New Year specialities from Japan, Vegan recipe ideas with Kikkoman and its V-Label sauces, Gluten-free cooking & eating with Kikkoman gluten-free sauces, Kikkoman Teriyaki Sauces for the BBQ Season, Kikkoman Naturally Brewed Less Salt Soy Sauce. © 2020 Kikkoman Trading Europe GmbH. Japanese Soy Sauce/shoyu. Soy sauce is the perfect substitute for salt! However, it can also be used to season Chinese foods. Kikkoman Soy Sauce is a naturally brewed product like wine or beer. It takes a considerable period of time to gradually press the moromi in order to produce beautifully clear soy sauce. In the seventeenth century, soy sauce was produced completely by hand and was extremely difficult work. Soy sauce is a very flavorful ingredient made from fermented soybeans and wheat. For more information about content, registration and unsubscribing options please see our Data Privacy. Today, Kikkoman soy sauce is produced in highly automated plants using cutting-edge technology, but the brewing process at its core has not changed for centuries. It was a dark soy sauce, made with Japanese soybeans. The iconic designer bottle beautifies the dining table. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. No, there’s no difference. This three-day process results in the production of shoyu koji—the essential base of soy sauce. Since its foundation, Kikkoman has been using its original Kikkoman Aspergillus, a type of fungus, to propagate koji mold. This information is provided on every product page on the Kikkoman website. It takes several months. Just like Kikkoman Soy Sauce Tamari G luten Free Soy Sauce is naturally brew ed and contains no artificial colours or flavours for an intense depth of fl avour and aroma. People who prefer a reduced-salt diet can use Kikkoman Naturally Brewed Less Salt Soy Sauce. A shipment to Kuwait — I think — was … Raw soy sauce is left in a clarifier tank for three or four days to separate into its various components, with oil floating to the surface and sediment settling on the bottom. Kikkoman Traditional Brewing Process. The soybeans are first soaked in water for an extended period, and then steamed at high temperatures. Inspectors analyze the ingredients and check the color, flavor and aroma of the soy sauce. Made in Holland. The Japan version (which can be found in USA) uses the honjozo process and has a trace of alcohol in it. It doesn't contain any colourings or flavour enhancers. The soy sauce contains no additives whatsoever. This mixture is called moromi, a kind of mash, which is then fermented and aged in the tank. This is where Kikkoman was born. Today, soy sauce is produced in highly automated plants using cutting-edge technology—yet the core process of natural brewing hasn’t changed for centuries. Only pure ingredients are used in the production of the naturally brewed soy sauce. Kikkoman soy sauce is an entirely natural variety, made from soybeans, water, wheat and salt. It has a complex fermentation process – a special aspergillus mould is added to steamed soy beans and … Noda is located in the Kanto plain, once one of the largest production centers for soybeans and wheat in Japan. Kikkoman brings out the natural flavours of the ingredients without masking them. The traditional brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining. Martin Farrer and Lisa O'Carroll. Our production facilities, Kikkoman Foods, Inc., in Walworth, Wisconsin, and Folsom, California, produce soy sauce and other convenient Asian-style sauces for distribution in the United States and Canada.Kikkoman's 10 distribution centers and two plants ensure availability of … Kikkoman have been producing soy sauce for over 300 years and this soy sauce is the best-selling of them all. Three months into the traditional brewing process, the ‘Maillard Reaction’ turns the sauce into a clear, red-brown colour – so no additives or syrups are needed to enhance Kikkoman soy sauce's colour or flavour. Premium Soy Sauce (Japanese) 1 ltr by Kikkoman Kikkoman Koikuchi soy is made from only high quality ingredients, this dark soy sauce is one of the best in terms of fragrance, colour and flavour. Careful selection is required for these simple ingredients, as they directly influence the flavour and aroma of the soy sauce. 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