Kikkoman Australia

FOOD SERVICE

SOY SAUCE BASICS

PRODUCTS

RECIPES

IMAGE LIBRARY

>	ART OF NATURAL BREWING
>	SOY CEREMONY
>	COOKING WITH SOY SAUCE
>	HISTORY OF SOY SAUCE
>	NATURALLY BREWED VS CHEMICALLY MADE
>	A VIRTUAL TASTE TEST

ART OF NATURAL BREWING

The natural brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining.
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SOY CEREMONY

At Kikkoman, we’ve been following the same time-honored natural brewing process to make soy sauce for more than 300 years. So it should come as no surprise that we’re a company with a healthy respect for tradition.We invite you to participate in a virtual "Soy Ceremony," to understand why this process is so important to us and how it impacts the quality of soy sauce, and ultimately, the quality of your cooking.
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COOKING WITH SOY SAUCE

The slow brewing process of only natural ingredients-water, soybeans, wheat and salt-results in a superior soy sauce with distinct rich flavor, color and aroma. It's delicious on its own, but it's what it does to your food that's really amazing. Add a little Kikkoman to just about any dish on your menu. You probably won't even notice the soy sauce taste, but suddenly, the dish is punchier, more complex, more mysteriously delicious.
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HISTORY OF SOY SAUCE

For centuries, soy sauce has been an indispensable ingredient in Japanese and Chinese cuisines - but these days, the taste of soy sauce goes beyond Japanese and Chinese food. This versatile seasoning brewed from soybeans, wheat and salt is now considered essential in the health-conscious Western kitchen, and today we add soy sauce to just about everything, from hamburgers to stews, from salads to desserts.
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NATURALLY BREWED VS.CHEMICALLY MADE

You may be surprised to learn that there are two distinct types of soy sauce on the market today.Non-brewed soy sauce is made using hydrolysed vegetable protein (HVP). Naturally brewed soy sauce is made using only highest-quality ingredients and a natural fermentation method (just like wine). A process that takes months, resulting in a rich mellow flavour.
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VIRTUAL TASTE TEST

Today, many soy sauces are made in a matter of days. These are non-brewed soy sauces. But Kikkoman Naturally Brewed Soy Sauce takes months to make, using the same natural brewing process we've been using for more than 300 years. Try this virtual taste test.
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NEW CONVENIENT 18 LITRE DISPENSING CASK!

For the convenience of our Food Service customers, our premium-quality Naturally Brewed Soy Sauce now comes in a convenient, environmentally-friendly, 18L cask with PET bag and dispenser tap for easy pouring. Available at your Wholesaler now!

For further details please contact Gary Ward, National Sales Manager, gary.ward@kikkoman.com.au