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Usage Tips
These days, big flavor is big news. From Asian to Latin, Mediterranean to mainstream American, there's a whole new world of flavor opportunities out there. A world of lively colors. Exotic textures. And the bold new tastes your customers are hungry for. Ready to take a bite out of the flavor boom? Kikkoman can help. These usage tips are designed to help you unlock the flavor potential of your dishes.
Asian Basics
Having trouble telling tatsoi from soy? Bamboo shoot from ginger root? Here’s a guide to set you straight. It describes the most widely used ingredients in "New Asian" cooking. With these ingredients and the full range of Kikkoman products, you’ll have everything you need to create sensational Asian dishes, or to add instant sophistication to your favorite non-Asian foods.
Umami
In the West, taste physiology experts have traditionally talked about four basic flavors: sweet, salty, sour and bitter. In Japan, and increasingly in the West, there's a fifth flavor: umami ("oo-ma-mee"), often translated as "delicious," "savory," or "brothy." Think of the tongue-coating, meaty flavor of sautéed mushrooms, a juicy steak or a rich stock.
Reference
Browse the latest cookbooks and reference works on Asian-inspired cuisine and working with Asian ingredients.
