Kikkoman Takumi Stir Fry Sauce
We love the taste and the texture of the Takumi Teriyaki Sauce from Kikkoman, one of the best stir fry sauce brands. The sauce has a deep flavor and speaks of authenticity. The sauce is on the thicker end of the consistency scale so it will coat your food well.
It is also perfect for marinating meat, chicken, or fish, in addition to being fantastic for a stir fry sauce. We also like it as a dipping sauce. The sesame seeds bring it up a notch both in presentation and in taste.
The teriyaki sauce is made from soy sauce, mirin , garlic, ginger, onion, and sesame seeds.
Chicken stir fry and the Lee Kum Kee orange sauce are a match made in foodie heaven. The sauce will give your dish a genuine Asian-restaurant taste with minimal effort. We found this orange sauce to be the best stir fry sauce to buy for chicken. We also like that it comes packaged in six separate packets for easy storage and usage.
The texture is on point: thick enough to coat the chicken but thin enough to pour the sauce out easily. Coat your cubed chicken in cornstarch before frying it to take it to the next level.
The main ingredients in this condiment are sugar, soy sauce, orange juice concentrate, milk, and spices.
This stir fry sauce does not contain soy sauce as most others do. Its main ingredients are evaporated cane juice, rice vinegar, ginger, blackstrap molasses, and spices.
Understand The Products Label
Manufacturers usually label low-sodium versions with the words low sodium or reduced sodium. However, there is no set definition as to what level of sodium constitutes low sodium.
You will probably have to find products and compare the sodium content per serving. A typical soy sauce will contain around 879 to 920 milligrams per tablespoon, while low-sodium versions generally only contain less than 750 milligrams per serving, and some contain far less than that.
Further complicating matters is the fact that soy sauces can come in light and dark versions. Low-sodium soy sauces are not the equivalent of light soy sauces. Light soy sauces are just lighter in taste and thinner in color, while only low-sodium means the actual sodium content is lower.
There are multiple types of soy sauces, including Japanese, Chinese, and Thai. Japanese soy sauce tends to be clearer in color and thinner in consistency than Chinese versions. Thai soy sauces are closer to Chinese soy sauces in terms of how people use them to either add color or flavor to food.
While some of these soy sauces are labeled as light or light color, only those with the label low-sodium or less sodium contain less salt per serving. Sometimes you might see Japanese soy sauces labeled as usukuchi, which means light taste.
And, if youre not able to find a low-sodium soy sauce at the grocery store, you can also dilute a regular soy sauce to reduce its content per serving.
Where Does Soy Sauce Get Its Flavor
Soy sauce is a powerful flavor in any dish, but itâs more than just salty. This sauce typically contains monosodium glutamate, also known as MSG. This type of sodium gives soy sauce a savory flavor called umami.â
MSG has been in the spotlight for decades. People reported negative symptoms after eating food containing MSG. The most common use example is in Chinese food, which uses it for flavoring. The news of negative symptoms started a widespread aversion to Chinese food called the âChinese Restaurant Syndromeâ.â
The symptoms were probably caused by an allergic reaction to MSG or eating too much of it. Several studies have shown no direct link between MSG and those symptoms. Simply eating it in moderation like you would sodium is fine.â
Umami is the fifth flavor alongside sweet, salty, sour, and bitter. It is a savory flavor that is often associated with meat, cheese, and certain vegetables like mushrooms. Soy sauce, made with MSG and filled with umami flavor, can be a great low-sodium flavoring option.
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Kikkoman Low Sodium Soy Sauce
$5.99
Suitable for phase 1 or phase 2. Traditional soy sauce from the most famous Japanese soy sauce company. Great taste without the large amounts of sodium. Great for making soups marinading and cooking meats and veggies or for dipping with sashimi or sushi.
Ingredients: Water, wheat, soybeans, salt, lactic acid, sodium benzoate: less than 1/10 of 1 % as a preservative, brewing starter.
Soy Sauce Nutrition Facts And Health Benefits
Soy sauce is an Asian condiment that originated over 2000 years ago in China. There are different types of soy sauce, but the type you are likely to see in most supermarkets is Japanese soy sauce or shoyu. Shoyu is usually thinner and clearer than some other types of soy sauce. It can be either light or dark.
Traditionally, soy sauce was made by hand using a Japanese process called honjozo. During the process soybeans are fermented and then other ingredients such as wheat or barley were added. The mixture was allowed to ferment and then a salt brine was added. Today, commercial methods are used to make many brands that you see on store shelves.
Soy sauce imparts umami or savory flavor to foods. It also makes foods saltier. While there are lower-sodium varieties on the market, most soy sauce is very high in sodium and provides no significant nutritional benefit.
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I’m Worried About Salt In My Diet Isn’t Soy Sauce Very Salty
All soy sauces contain a large quantity of salt which is intrinsic to the product, although Japanese-style sauces like Kikkoman usually contain less salt than Chinese versions. However, using soy sauce as a seasoning means you don’t have to add extra salt to your food so your overall salt consumption should not increase. It should be used in measured amounts in dishes rather than poured freely. Health concerns over salt consumption is a serious challenge for western diets, so Kikkoman also make a Less Salt Soy Sauce, which contains 43% less salt than its original naturally brewed soy sauce for those looking to decrease their salt intake further.
Naturally Brewed Less Salt Soy Sauce
How about a little less salt? If you prefer a low salt diet, why not try out our Naturally Brewed Less Salt Soy Sauce? Almost half of the sauces salt content is removed in a special process, making it ideal for people who prefer to eat reduced salt diets.
Kikkoman Naturally Brewed Less Salt Soy Sauce is no less delicious than the original and its unique savoury flavour remains fully intact. As a result, its just as versatile as the original Kikkoman Soy Sauce. Add it to your sauces, soups, vegetables or pan-fried dishes to optimise the flavour.
This soy sauce has been officially licenced to carry the V-Label throughout Europe by the independent European Vegetarian Union after a stringent testing and selection process.
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A Low Sodium Alternative To Soy Sauce
If you’re looking for an off-beat alternative for soy sauce that also happens to be low in sodium, you might want to try Coco Aminos. Unlike soy sauce, it’s made from coconut and salt, so it’s slightly sweeter than the regular umami sauce, but it still gives a nice flavor and seasoning to your vegetables. Plant-based food blogger, Anisha Chandra, recommends it!
How Is Kikkoman Soy Sauce Made
Kikkoman soy sauce is still made to an original recipe that dates back over 300 years in a six-month natural brewing process. Only the four pure ingredients of soy sauce, wheat, water and salt are used. The soy sauce contains no additives whatsoever. Read here for details on the various stages of the production process:
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Understand The Product’s Label
Manufacturers usually label low-sodium versions with the words low sodium or reduced sodium. However, there is no set definition as to what level of sodium constitutes low sodium.
You will probably have to find products and compare the sodium content per serving. A typical soy sauce will contain around 879 to 920 milligrams per tablespoon, while low-sodium versions generally only contain less than 750 milligrams per serving, and some contain far less than that.
Further complicating matters is the fact that soy sauces can come in light and dark versions. Low-sodium soy sauces are not the equivalent of light soy sauces. Light soy sauces are just lighter in taste and thinner in color, while only low-sodium means the actual sodium content is lower.
There are multiple types of soy sauces, including Japanese, Chinese, and Thai. Japanese soy sauce tends to be clearer in color and thinner in consistency than Chinese versions. Thai soy sauces are closer to Chinese soy sauces in terms of how people use them to either add color or flavor to food.
While some of these soy sauces are labeled as light or light color, only those with the label low-sodium or less sodium contain less salt per serving. Sometimes you might see Japanese soy sauces labeled as usukuchi, which means light taste.
And, if youre not able to find a low-sodium soy sauce at the grocery store, you can also dilute a regular soy sauce to reduce its content per serving.
What Is The Difference Between Light And Dark Soy Sauce
Chinese soy sauces are available in both light and dark versions. Some are chemically produced and others are partially brewed. Dark soy sauces may contain caramel colouring and light Chinese soy sauces are often very salty.
Kikkoman produces just one soy sauce in Europe because it is suitable for all dishes, even recipes that specify light or dark sauces. The clarity of Kikkoman means it will not discolour clear broths or stocks, and its aromatic qualities work to enhance rather than overpower delicate flavours.
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What Is A Stir Fry Sauce
You may have noticed that some of our top stir fry sauces are labeled by the manufacturers as other sauce descriptions such as teriyaki and orange sauce. What makes a sauce a stir fry sauce?
Just as the proteins and vegetables in a stir fry dish are versatile and flexible, the sauce can also vary in flavors. There isnt a specific component that identifies it as a stir fry sauce. However, a stir fry sauce is typically made from soy sauce which gives it the Asian-cuisine taste.
Other ingredients are added to the soy sauce to give it either a deeper depth of flavor, add sweetness, or thicken the sauce. The following ingredients may be included in the sauce:
- Cornstarch to thicken the sauce
- Water to dilute it out
- Chili powder for heat
- Ginger for flavor
Is Soy Sauce Healthy
Soy sauce is frequently criticized for the amount of sodium it contains. Soybeans are often used as a protein substitute and can be found in:
- Tofu
- Tempehâ
Soy sauce contains very little protein and a lot of sodium. Even though it is soy, many of the necessary nutrients are lost in the production of the sauce.
It is a significant source of sodium. A single packet of soy sauce that comes with your takeout contains 489 milligrams. It is also a minor source of:
- Calcium
- Phosphorous
- Potassium
Soy sauce and sodium intake. The FDA recommends that you should get less than 2,300 milligrams every day. Too much sodium can lead to long-term problems like high blood pressure. While soy sauce contains a lot of sodium, itâs a better alternative than adding salt to flavor a dish.
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What Is Low Sodium Soy Sauce
Generally, low sodium soy sauce is soy sauce that has had about 40% of the salt removed after brewing.
In other words, if a regular soy sauce has about 1000mg sodium per tablespoon, the low sodium stuff has about 600 mg.
Keep in mind that there are both Chinese and Japanese low sodium soy sauce brands. For Chinese cooking, try to find a low sodium version of a Chinese soy sauce.
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Kikkoman’s Naturally Brewed Soy Sauce Contains Just Four Ingredients Soybeans Wheat Salt And Water And Has No Artificial Additives The Essential Cooking Sauce And Seasoning For Everyday Dishes
Its rich, mellow flavour comes from long months of unhurried natural brewing – similar to how a fine wine is produced. Use it to bring an authentic taste to your stir fries. And remember it makes a superb store cupboard seasoning for everything, from sushi to shepherd’s pie. It is rich in umami which brings out the taste of food – try using it instead of salt and see what difference it makes.
No colourings or additives.
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How Soy Sauce Is Made
Soy sauce is made in two primary ways. Variations in the methods also change the sauceâs flavor, color, and texture.â
Traditional soy sauce. The four ingredients of traditional soy sauce are:
- Salt
- Soybeans
- Wheat
The soybeans and wheat are treated and combined with water. An edible mold called âkojiâ is added to the mixture. All of it ferments for about a week, then is mixed with water and salt, and fermented again for a few more months.â
Chemically produced soy sauce. This method replaces the fungal cultures with chemicals, which significantly reduces the production time. Caramel, corn syrup, lactic acid, and salt are added to copy the appearance and taste of fermented soy sauce. These chemically produced sauces are quicker and cheaper to produce. However, they lack the complex flavors of fermented soy sauces.
Will Asian Food Shops Work
Some cities have Asian shops where you can purchase ingredients including spices and sauces, but youre always taking a gamble.
Most products at such stores are imported directly from Asia. Some of them cant even be found on the internet.
Therefore, its hard to trust the ingredients that are mentioned as well as the quality.
Its simply not a good idea to walk into an Asian food store if youre not sure exactly what youre looking for or dont know a thing or two about Asian food products.
Due to those reasons, its a good idea to shop for items like these on the internet. You can easily find trustworthy product reviews as well as first-hand user feedback on e-commerce sites such as .
If you wish to have the item quickly, there are various shipping options too. For example, one-day shipping.
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Por Kwan Pad Thai Sauce
The Por Kwan Pad Thai Sauce is originally made for Pad Thai recipes which is a mixture of rice noodles, shrimp, chicken, or extra-firm tofu, bean sprouts, red bell pepper, roasted peanuts, green onions, and a few other ingredients stir-fried with fish sauce, soy sauce and a few other liquids.
But later on, people tried to use for chicken BBQ recipes and it gave the chicken BBQ a very unique and delicious flavor, so they also tried it on beef, pork and seafood BBQ recipes as well as vegetable kebabs.
Ingredients include sugar, glucose syrup, onion, and peanuts so watch out if you have allergies!
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Is Kikkoman Suitable For Vegetarians And Vegans
Kikkoman Soy Sauce, Kikkoman Less Salt Soy sauce, Kikkoman Gluten Free Tamari, Kikkoman Teriyaki Marinade, Kikkoman Teriyaki sauce with Toasted Sesame, Kikkoman Teriyaki Sauce with Roasted Garlic and Kikkoman Gluten Free Teriyaki Marinade are all suitable for vegetarian and vegan diets. Kikkoman Teriyaki BBQ-Sauce with honey is not suitable for vegan diets.
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The Story Of Soy Sauce
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how its made. We make ours from just four simple ingredientswater, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing processmuch like making wine or beerthat has remained unchanged for centuries.
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Does Kikkoman Have Any Connection With Chinese Soya Products
Kikkoman has been making its renowned naturally brewed soy sauce to thesame recipe for more than 300 years. The Kikkoman soy sauce sold in Europe is produced in the Netherlands from just four ingredients: soybeans, wheat, water and salt. The manufacture does not use any ingredients imported from China. All ingredients used by Kikkoman are subject to strict quality control throughout the complete production process.
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Think About The Recipe And Consider Differences In Taste Texture And Ingredients
Most soy sauce brands carry low-sodium versions. However, there can be some key differences between soy sauces from various countries of origin. Before choosing a brand and type, youll want to verify the type of dish youre making and what type of soy sauce it calls for.
Match Recipes and Soy Sauces With Country of Origin
Some recipes favor Chinese soy sauces while others taste best with Japanese versions. You can usually find this information in the list of ingredients, the cooking directions, or by researching the recipe online.
For instance, sushi often favors Japanese soy sauce while Chinese stir-fry or marinated chicken recipes may taste better with Chinese soy sauce.
Determine Whether You Need a Dark or Light Soy Sauce
Both Chinese and Japanese soy sauces can come in light and dark versions. This usually applies to the appearance and color of the sauce. Light soy sauces tend to be amber in color and thinner in consistency. Dark soy sauces are more likely to be a dark, deep brown and thicker.
However, dark Chinese soy sauces tend to have a sweeter taste than dark Japanese soy sauces. Dark Chinese soy sauces also tend to have a thicker consistency or texture.
Japanese soy sauces that are dark can have a richer taste than their light counterparts, and the light ones tend to be sweeter than dark Japanese soy sauces.
Generally speaking, darker soy sauces are best for marinating and adding color to foods. Lighter soy sauces tend to add flavor or saltiness to recipes.
