All seasoned cooks have their secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using traditionally brewed soy sauce in this capacity for over two hundred years, and now the rest of the cooking world is catching on.
Because of nearly 300 flavor components in traditionally brewed Kikkoman Soy Sauce, its applications go far beyond simply using it as a condiment for take-out Chinese dishes or sushi. Kikkoman Soy Sauce acts as a subtle flavor enhancer, rounding out and heightening the other ingredients in a dish. It also contains umami, the fifth primary taste, described as the savory and delicious qualities found in some foods, such as Parmesan and tomatoes. Umami is newly discovered by science, but long understood by our palates. When umami is balanced properly with the other four primary tastes – sweet, salty, bitter and sour – the food, whether it be pastry, pizza or pasta, is ultimately more delectable.
It's important to use traditionally brewed soy sauce. Non-brewed soy sauce is harsh-tasting and acrid-smelling and will not provide the nuances of flavor to finish a dish.
Whether added to a soup, stew, marinade, or dipping sauce, Kikkoman will enhance the vibrant character of your culinary creations.
This appetizer from Chef Gary Danko (Restaurant Gary Danko, San Francisco) illustrates the versatile flavor-enhancing properties of traditionally brewed Kikkoman Soy Sauce. Chef Danko achieves authentic flavor with minimal time and ingredients by using soy sauce in the marinade and the dipping sauce. For his 'Grilled Chicken Tenders' recipe, click below.