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. |
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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. |
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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. |
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 |
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. |
|
|
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.
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