SOY CEREMONY

At Kikkoman, we’ve been following the same time-honoured 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.

 

	1. SEE The bull’s-eye pattern in the dishes immediately reveals the first major difference. You notice that Kikkoman is delicately translucent with an attractive, reddish-brown colour, which you can see through the pattern; the non-brewed soy sauce is black and opaque. No bull’s-eye is revealed there.
	2. SMELL Next swirl the sauces as you would fine wine and take in their aromas. Kikkoman’s is slightly sweet, rich, a bit earthy, decidedly appetizing. The non-brewed soy sauce has an acrid, chemical aroma.
	3. TASTE Now taste a few drops of Kikkoman Naturally Brewed Soy Sauce. You’ll be impressed by its complexity, its delicate balance of flavours, and the taste of sweet, sour and salty on your tongue. Now try the taste of a non-brewed soy sauce. It has a sharp, unpleasant, overpowering flavour.

 

Once you experience the difference, there is just one last step: cooking. When you cook with naturally brewed Kikkoman, you quickly discover that it is more than just an Asian flavouring. It’s a remarkable flavour enhancer that rounds out the flavours of other ingredients, adding depth and richness to all kinds of foods, from burgers to green salads, soups to casseroles.

So don’t stand on ceremony. Pick up a bottle of Kikkoman and start creating a few flavour traditions of your own.