The recipe uses a special fermentation process which produces a similar flavour and aroma to Kikkoman's original soy sauce but with 43% less salt. Like the original, there are no artificial colourings or flavourings.
About the brand
Kikkoman’s history dates back to the 17th century, when the forefathers of the Mogi family began to produce the dark brown seasoning sauce from soy, wheat, water and salt in the Japanese town of Noda.
The city's optimum location on the banks of the River Edo provided convenient access to raw materials and prompt deliveries to the expanding city of Edo, which is today called Tokyo.
Dutch traders then discovered the “black gold” and brought it to Europe. Kikkoman soon became firmly established in the European market, where it received important awards at Expo Vienna in 1873 and Expo Amsterdam in 1881.
In 1917 the Japanese Mogi and Takanashi families founded Noda Shoyu Co. Ltd. The company name was changed to Kikkoman Shoyu Co. Ltd. in 1964 and to Kikkoman Corporation in 1980.
Today, Kikkoman is the world soy sauce market leader and the sauce’s special full-bodied flavour is appreciated in more than 100 countries around the globe.
And that’s not all - Kikkoman is also official supplier to the Japanese imperial court.
Kikkoman Soy Sauce is world-renowned for its fabulous taste, but do you know why it is so mouthwatering? And how does it appeal to your other four senses? Turn yourself into a soy connoisseur with our guide to recognising premium quality Soy sauce.
Look at the sauce
The superb colour unique to soy sauce is the result of the “Maillard Reaction”, which begins two or three months after brewing starts. In this reaction, glucose and other sugars combine with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful reddish-brown colour.
Soy sauce grows darker owing to oxidization when it comes in contact with air. Storage at lower temperatures inhibits this colour deterioration, and so we recommend that you store Kikkoman Soy Sauce in the refrigerator once the bottle has been opened.
Look at the label
At the supermarket, the quality of soy sauce can be checked even before you buy it!
First, simply compare the nutrition facts labels, especially the protein amounts. Generally speaking, higher protein content is better for soy sauce.
Second, check the ingredients list. Kikkoman Soy Sauce is made from only four natural ingredients: water, soybeans, wheat and salt. Sometimes other brands have seven or more ingredients. Why? It is because they need more ingredients to make their products cheaper and the taste acceptable.
Taste the basic flavours
In Japan, soy sauce has been cherished for centuries as an indispensable part of Japanese cuisine. Why is Kikkoman Soy Sauce the seasoning of choice around the world today?
Because of its taste - the harmonious combination of the five basic flavours sweet, sour, salty, bitter and umami, and the subtle balance between them gives Kikkoman Soy Sauce its delicious taste.
Taste Umami: The Fifth Flavour
Soy sauce is particularly rich in naturally produced umami components that are generated during the brewing process. These umami components are composed of about 20 different amino acids produced as the koji mold dissolves the proteins contained in the soybeans and wheat.
Umami alone doesn’t have any particularly flavour, but it does round out the overall flavour of a dish. With the right seasoning, umami can transform any kind of cuisine from anywhere in the world into a very special flavour experience.
Experience the complex aroma
During the brewing process that takes several months, roughly 300 different aroma components are produced, including those of flowers, fruits, whiskey and coffee.
Every one of these 300 components occurs in such minute amounts, they cannot be identified; yet together, they create the exceptional and distinctive aroma unique to Kikkoman Soy Sauce.
The aroma of roasted soy sauce stimulates the appetite. It is this aroma that has made Kikkoman Soy Sauce the select seasoning around the world.
Listen to the Pros
Listen to what professional chefs have to say about Kikkoman Soy sauce. Michelin-starred chef Simon Hulstone loves using Kikkoman Soy Sauce in the dishes he prepares at his restaurant The Elephant in Torquay.
Simon likes to use the very best ingredients, fresh produce and suppliers to ensure he can prepare the best dishes for his restaurant. Simon says “We use Kikkoman in our kitchen due to its quality and versatility. We use it in so many different dishes, from savoury to sweet to get that umami richness into dishes without compromising any flavour.”
Please note that although we endeavour to ensure that the product information displayed on our website is accurate and up to date, Products and their ingredients are liable to change. Due to this, You should always read the label before consuming or using the product and never rely solely on the information presented here.
Per 100ml Energy (KJ) 450 Energy (kcal) 107 Fat (g) 0 Of which saturates (g) 0 Carbohydrates (g) 6.9 Of which sugars (g) 3.9 Protein (g) 9.7 Salt (g) 9.1
Ethics & Sustainability
Delivered to you through our carbon-neutral supply chain in paper and cardboard packaging