| The slow brewing process of
only natural ingredients (water, soybeans, wheat and salt)
results in a superior soy sauce with distinct rich flavour,
colour
and aroma. It's delicious on its own, but it's what it does
to your food that's really amazing. That's because naturally
brewed soy sauce is a flavour enhancer that actually brings
out the flavours of other foods-dishes that go far beyond
Asian cuisine, crossing culinary boundaries like Latin, Mediterranean
and even mainstream Austrailian. 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.
That's because Kikkoman Soy Sauce is rich in umami—the
elusive fifth flavour. Everyone is familiar with the
four basic flavours, salt, sour and bitter-but umami
is something more. Sometimes translated from Japanese
as "delicious," "savoury" or "brothy," it
refers to a synergy of intricate, balanced flavours.
In soy sauce, umami results from the more than 285 flavour
and aroma components and high concentration of amino
acids triggering taste receptors on your tongue.
As an experiment, replace the salt you normally use
with a swirl of soy sauce-in seafood, meat, vegetables,
salad dressings-even pasta sauces. The result: A clean,
balanced flavour without drowning out subtle tastes.
Cream sauces will taste nuttier. Tomato sauce will be
less
acidic; batters more golden brown. Pot roasts will be
heartier, and sautéed mushrooms will taste meatier.
Try a lemon-soy aioli for grilled fish, or how about
a soy beurre-blanc for roasted asparagus? The possibilities
are endless.
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