Types Of Kikkoman Soy Sauce

What Is Kikkoman’s Soy Sauce

Kikkomans Soy Sauce is a food condiment that is generally salty, earthy and brownish in color intended to season food during cooking or at the table. There are many variations of soy sauce out there, but Kikkomans is a Japanese recipe.

Kikkomans Soy Sauce is produced by Kokkoman Corporation, an international company based in Noda, Chiba Prefecture, Japan. Kikkoman began in 1917 after eight family-owned businesses combined. Soy sauce is one of the main products produced by the company and the most popular brand is soy sauce in Japan and the United States.

Kikkoman has six different varieties of soy sauce to meet the needs of the market. Traditional Kikkomans is their best seller, but then they also have Less Sodium soy sauce, Organic soy sauce, Sushi Sashimi soy sauce, Tamari soy sauce and Gluten Free soy sauce.

How Is Kikkoman’s Produced

Historically, soy sauce was produced by hand, in small batches. This process was adapted from Chinese methods of making soy sauce, as a result of the spread of soy sauce across East and South East Asia. The same ingredients are used today in production and roughly the same process is used, however this process is now highly mechanized and mass-produced in factories.

Soy sauce is made using a mixture of wheat, soybeans, yeast and mould cultures, which are made “koji”. “Koji” provides an environment for the mould cultures to thrive. This produces the distinct taste of soy sauce. The “koji” is then mixed in tanks with a sea-salt and water solution called moromi, which is fermented. The mixture is then pressed and and strained. It is then pasteurized to enhance favour.

A video showing the production of Kikkoman soy sauce:

The Industrial Revolution in Europe from 1750 to 1850 resulted in changes in manufacturing. Mass-production in large factories replaced production in small batches. Mechanization of production also took over production by hand. Japan, at this time, ended its isolationist policies and opened the country to Western trade and influence, or what they called “Bakumatsu”. Increased interactions with the West encouraged Westernization in Japan. During the Meiji period , rapid Westernization of Japan caused the country to go through its own Industrial Revolution. They began adopting Western methods of mass-production in factories.

Which Soy Sauce To Buy

Believe or not, up to today, even speding one whole day to search on the web, you still could not find the right answer to which soy sauce to buy.

To enhance current Western cooking instantly, Maggi Seasoning is a universal flavoring agent, similar to soy sauce but not soy sauce-based. It tends to enhance flavor at the end of cooking. Vietnamese prefer French Maggi in general.

For Japanese food, use a good all-purpose soy sauce or a Chinese light soy sauce as a replacement.

Chinese food is contributed by a number of different styles originating from the diverse regions of China. The best known and most distinctive styles are Cantonese cuisine, Shandong cuisine, Jiangsu cuisine and Sichuan cuisine. Chinese food in America is mostly developed from Cantonese cuisine.

If your constant Chinese food is of Cantonese style or the similar, buy Chinese light and dark soy sauces. Use “Seasioned Soy Sauce for Seafood” to cook steamed fish which is a staple dish in Cantonese cuisine. If a Cantonese recipe calls for soy sauce without specification, it means light soy sauce. Our preferred brands are Koon Chun, Pearl River Bridge and Lee Kum Kee. You have to try out the best one by yourself because each has its own strength and weakness.

Seasoned Soy Sauces?

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How Is It Used

Soy sauce is probably the most important condiment across Asia. It acts as a seasoning, as well as a color enhancer, darkening the color of dishes to a rich amber. Youll use it in stir-fries, sauces, soups, braises, fillings, noodle dishes, dumplings, and more.

Different types have different uses . In general, however, when cooking a particular dish from a particular Asian cooking tradition , always use the proper types of soyin this case, Chinese light soy sauce and dark soy sauce.

We dont mean to be snobby, but using Japanese soy in a Chinese dish or Chinese soy in a Japanese dish will yield different flavors!

Kikkoman is a great brand, and well use it when cooking Japanese dishes or enjoying sushi, but well rarely use it for Chinese cooking.

That said, if you enjoy the flavor of a particular type or brand over another, you can use whatever floats your boat. Thats the beauty of home-cookingyoure the boss!

Does Low Sodium Soy Sauce Have Msg

Many low sodium soy sauces will contain MSG because MSG contains less sodium than salt. That way, people can still taste the salty and umami flavors of soy sauce without the extra sodium.

However, it is still possible to find low sodium soy sauce without added MSG but it will still likely have natural MSG in it.

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Japanese Soy Sauce Vs Chinese Soy Sauce

Soy sauce was developed in China over 2000 years ago, and later introduced to Japan. Since then, Japanese and Chinese styles of making soy sauce have diverged a bit.

While Japanese soy sauce is made with toasted wheat, Chinese soy sauce is usually made with wheat flour. Japanese versions are also a little bit less salty than Chinese varieties .

In both China and Japan, there is a distinction between dark and light soy sauce.

In China, light soy sauce is a thin condiment used most often for cooking. Chinese dark soy sauce, on the other hand, is a more viscous, sweeter sauce used to add color to dishes.

The History Of Kikkoman’s Soy Sauce

Soy sauce has always been a kitchen staple among many Chinese households, but over the years it has expanded to suit various other cuisines across the world. Soy sauce has developed a use that is not strictly confined to its original state, but instead, it can be combined with other ingredients to make various other types of sauces.

What has grown to be an emblem of soy sauce around the world today is the teardrop shape dispenser of Japanese-style Kikkoman Soy Sauce. I think its safe to assume that if not all, the majority of citizens today have been able to get their hands on one of these unique, tear-shaped shaped bottles, whether its out at an Asian restaurant or through their own purchases in which they can use within the comforts of their homes. Kenji Ekuan, who witnessed the bombings at Hiroshima, created the bottles design in reference to his experiences from the war that killed his younger sister and father . Kenji says, For me it represents not the new Japan, but the real Japan. The shape is so gentle. Of course, during the war, we were forced into acting differently. But for a long time, some 1,000 years, the history of the Japanese people was very gentle .

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Why Does Soy Sauce Have Msg

MSG is known as a flavor enhancer that can make foods taste better, which is why it is commonly added to many condiments including soy sauce.

Soy sauce naturally has savory and salty flavors which MSG enhances while adding umami to it.

Moreover, MSG is naturally occurring in soy sauce as it is a byproduct of the soy sauce-creating process.

Less Sodium Soy Sauce

Kikkoman® Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. However, after the fermentation process is completed, approximately 40% of the salt is removed. 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. However, to maintain this full umami flavor, we recommend using it during the latter stage of cooking in braising sauces, soups and stews, vegetables or stir-frys.Click here to download our tips for reducing sodium in the kitchen.

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Benefits Of Soy Sauces

Based on Wikipedia, a study by the National University of Singapore showed that Chinese dark soy sauce contains 10 times the antioxidants of red wine, and can help prevent cardiovascular diseases. Soy sauce is rich in lactic acid bacteria and is of excellent anti-allergic potential.

The nutritional content will vary depending on the variety of soy sauce and the ingredients used to make it.

It contains more than 300 different flavor compounds which provide a balanced complexity of flavors, many of which can mask fishy smells and infuse food with savory flavor.

Soy sauce enhances food by adding umami flavor of its glutamine acid which is one of the amino acids in soy sauce

When heated during frying or grilling meat marinated with soy sauce, soy sauce produces an rich, shiny coloring on food that stimulate the appetite.

Is Soy Sauce Gluten

Traditional soy sauce contains gluten. Chinese soy sauce is created by fermenting soybeans and wheat in equal parts.

However, there is a gluten-free soy sauce called Tamari that is popular in Japan. Only fermented soybeans are used to make this sort of soy sauce. Tamari is a miso byproduct. The liquid that drains from a miso paste as it ages is squeezed into this soy sauce.

Although traditional Tamari does not contain gluten, some brands may have a trace amount of cross-contamination. Its usually a good idea to study the ingredient list and double-check that the soy sauce is gluten-free.

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Is Kikkoman Soy Sauce Chinese Or Japanese

Kikkoman soy sauce is Japanese because the brand was created in Japan, and the recipe Kikkoman uses for soy sauce is a 300-year-old Japanese recipe.

However, the origins of soy sauce itself come from China, and China introduced soy sauce to Japan.

Despite soy sauce having Chinese origins, Kikkoman as a brand and recipe is truly Japanese, especially since Kikkoman tastes different from Chinese soy sauces.

Light Soy Sauce Substitutes

There are many reasons why someone doesnt want to or cannot eat light soy sauce . Here are my favorite substitutes for light soy sauce that work for most recipes:

• Worcestershire sauce
• Tamari sauce: A gluten-free alternative to soy sauce
• Hoisin sauce: You may have to thin it out with some water. Its quite sweet, which makes it more like dark soy sauce than light.
• Teriyaki sauce: Teriyaki sauce is another option that offers a sweet and savory flavor. It often has soy sauce in it.
• Oyster sauce: Thin it with a bit of water. Its not vegetarian.
• Fish sauce: A good replacement for the umami of soy sauce if you like the pungent flavor of fish sauce.

TIP: Ultimately, if you need to replace light soy sauce, youre looking for ingredients that add salt and umami. This means you could get creative by substituting ingredients that dont resemble soy sauce at all, such as Parmigiano-Reggiano or Marmite.

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No Mirin Cooking Sake Dashi Where Are All The Japanese Ingredients

Theyre not on my essentials list because Japanese food is my mothers domain literally! Heres her Japanese food website RecipeTin Japan the home of authentic Japanese recipes.

These are my next priority items, things that make me feel insecure if Im out or running low. Mostly sold at everyday large grocery stores, but some of these items are MUCH cheaper at Asian stores, so I always stock up!

Im Worried About Salt In My Diet Isnt 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 dont 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.

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Components Of Kikkoman’s Soy Sauce

Soy sauce has four basic ingredients: soybeans, wheat, salt and water. Searching for better ways to preserve foods, soy sauce was originally a way to stretch salt, an expensive and rare commodity. By using easy-to-grow soybeans and wheat as principalingredients, the amount of salt required in soy sauce was significantly reduced therefore, more food could be preserved with less amounts of salt .

Soybean

Soybeans were first domesticated in the eastern half of north China in 11th century BC. Until 1933, China and Manchuria were the leading soybean producing countries, producing 87% of the worlds soybeans . By first century AD, soybeans were grown in Japan and many other countries the further spread of the soybean was due to the establishment of land and trade routes. It began to be farmed in significant amounts in the United States in 1851 the United States has now taken over as the largest producer of soybeans .

• World Soybean Production 2007

Wheat

Wheat was first domesticated in Turkey around 9000 BC. Cultivation began to spread in 8000 BC, reaching Greece, Cyprus, India, Egypt, and Western Europe before being introduced to China in 2000 BC . Soy sauce began to be used in China in the same century that wheat was introduced. Wheat began to be farmed as a cash crop in the Americas, where technology allowed surpluses to be produced these surpluses were exported to other countries for profit.

Salt

Other Popular Soy Sauces

While many Asian countries have their own soy sauce styles and variants, another relatively commonly found style in the U.S. is Indonesian Kecap manis. Its a sweet soy sauce native to Indonesia made with fermented soy beans and flavored with palm sugar, star anise, galangal and other aromatics. Its widely used in many Indonesian dishes and is the primary flavoring in bami goreng, a popular stir-fried noodle dish. Kecap manis derives its name from the same Malay fish sauce that our tomato-based ketchup is distantly related to.

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Takesan Kishibori Premium Soy Sauce

For sushi and sashimi lovers looking for a premium dipping sauce to accompany their dishes, this simple yet rich in flavor soy sauce is a must-buy product.

Produced on the tiny island of Shodo and fermented for one year in 100-year-old cedar barrels, this premium soy sauce contains just three ingredients to include whole soybeans, wheat, and salt. The absence of preservatives and MSG make this shoyu a healthy soy sauce option compared to other products.

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Test Utility And Compatible Foods

Savory and Full Soy Sauces Tasted Good in Any Form, with Any Dish

had a nice, simple savoriness

You can taste the soybeans and theres still a bit of sweetness within the spice and salt, but because the flavor profile is comparatively simple, it wont overpower or clash with other ingredients in your dish.

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Kikkoman’s Soy Sauce In Canada

The production of Kikkomans Soy Sauce can be traced back to the 17th Century. Its recognition and use in cooking in North America however, really started when the company opened an import and distribution centre in San Francisco in 1957. Distribution of the product in North America can be traced back to the late 1950s and early 1960s. In 1972 Kikkoman International Inc. opened a production plant in Walworth, Wisconsin, Illinois. Buying the controlling interest of Japan Food Corporation in 1969, the largest importer/distributor or oriental foods in the U.S., was the stepping stone for further distribution of Kikkoman products in Canada.

Naturally Brewed Less Salt Soy Sauce

Trying to cut down on salt? Kikkoman Naturally Brewed Less Salt is the perfect choice because it contains 43% less salt. A special process is used to remove almost half the sauces salt content, making it ideal for people who like meals that are light on salt but not light on flavour.

Kikkoman Naturally Brewed Less Salt Soy Sauce is no less delicious than the original its unique savoury flavour remains fully intact! So its just as versatile as our Naturally Brewed Soy Sauce. Add a dash to your meat, fish or vegetable dishes to bring out the flavour. Soy sauce is also great for flavouring soups and salad dressings, or as a base for marinades. And you can use it to season all kinds of dishes not just Asian ones!

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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What Is A Good Substitute For Soy Sauce

Depending on the role of soy sauce, there are a number of substitutes. If the goal is the salty flavor, plain salt can be added. Coconut aminos, miso paste, or even fish sauce can add umami flavor. In some cases where a tangy flavor is a plus, Chinese black vinegar, balsamic vinegar, or Worcestershire sauce may also work well.