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CHARACTERISING SOY SAUCE
Naturally Brewed soy sauce has 285 identifiable constituents. These constituents work together to create flavour and aroma. They are the direct result of several reactions that take place concurrently during the extended fermentation step.
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THE MYSTERY OF UMAMI
While taste physiologists have traditionally pointed to four basic flavours - sweet, salty, sour and bitter - Japanese culture has long held the notion of a fifth flavour, umami. Today, umami is rapidly gaining acceptance in Western culture, thanks in no small part to the increasing popularity of Asian cuisine.
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NATURAL BREWING
Kikkoman Soy Sauce is naturally brewed and aged for full flavour, just like wine. We start with the finest soybeans and wheat. We blend them with a starter culture, water and salt. Then we add Time, the most important ingredient of all.
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THE UNIVERSAL FLAVOUR ENHANCER
Besides contributing directly to flavour and functionality, the composition of naturally brewed soy sauce also makes it useful as a flavour enhancer. To understand how, let's begin with an overview of the mechanism of taste perception.
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THE WORKINGS OF FLAVOUR
The overall flavour experience is a combination of several concurrent reactions in the mouth. First, the molecules of various food components trigger receptors for the basic tastes. While this is happening, aromas enter the nose both through the nostrils and through the roof of the mouth. However, flavour doesn't materialise until we put our nose to the taste.
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SOY SAUCE & FLAVOUR ENHANCEMENT
Some food technologists use salt or sugar as a flavour enhancer, unaware of the benefits of using Kikkoman naturally-brewed soy sauce instead. Because our soy sauce has that fifth dimension of taste - umami - this adds brothy and meaty flavours, giving a more complex flavour profile.
