These days, everyone’s looking to add umami to their food and their menu. It’s that mysteriously delicious “fifth taste,” often described as savory, meaty or brothy—the tongue-coating richness of reduced stocks, the intensity of Parmesan cheese, the concentrated flavor of sautéed mushrooms, and the complex sweet-savory depth of traditionally brewed Kikkoman Soy Sauce.

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These days, everyone’s looking to add umami to their food and their menu. It’s that mysteriously delicious “fifth taste,” often described as savory, meaty or brothy—the tongue-coating richness of reduced stocks, the intensity of Parmesan cheese, the concentrated flavor of sautéed mushrooms, and the complex sweet-savory depth of traditionally brewed Kikkoman Soy Sauce.

That’s right. Soy sauce, rich in amino acids, was developed more than 2,500 years ago as a seasoning that would give vegetarian foods more meaty flavor. And what makes it different from other umami ingredients is its versatility. You’re not going to add a pinch of Parmesan or mushrooms to just anything. But Kikkoman Soy Sauce is an easy-to-incorporate ingredient that can be your “secret” umami ingredient in everything from Asian foods to Latin, Mediterranean and mainstream American dishes.

Used in the right quantity, it can enhance just about anything savory without adding a flavor that people would identify as “soy sauce” or “Asian.” Want to add umami to your menu? Try a splash of Kikkoman Soy Sauce or Kikkoman Less Sodium Soy Sauce in dressings, spreads, sauces, soups, marinades and more. You’ll soon discover its ancient flavor secret: Kikkoman Soy Sauce is instant umami.

Learn more about how to put umami on your menu >

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In the News: Worlds are colliding, and that's good news for restaurant goers. Consumers want a bold mix of flavors, and chefs are seeing opportunities to combine the flavors of Latin and Asian cuisines.

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