Kikkoman Soy Sauce Characteristics

What is different from chemically fermented soy sauce.

Kikkoman Soy Sauce is produced using “honjozo” method, which is the traditional brewing method in Japan, utilizing the natural power of microorganisms to produce soy sauce with rich flavor and aroma. This process takes several months to process, but at the same time, it produces the distinguished, well balanced taste and complex flavors with rich umami (savory). Contrarily, soy sauce using chemical fermentation method will have very short manufacturing period but it tends to have less or no complexity of flavors but with sharp smell and overpowering taste.

Kikkoman Soy Sauce is particularly rich in umami components produced during the natural fermentation process. These umami components are composed of about 20 different amino acids generated as the enzyme of Koji mold breaks down proteins contained in soybeans and wheat.

Kikkoman Soy Sauce have its complex flavor that makes the most of a variety of ingredients and brings out the characteristics of cuisine. Furthermore, its aroma is created from a blend of what is said to be over 300 different aroma components.

History of Kikkoman

A historic highlight how the soy sauce was first developed and gained popularity.

Brewing Process

Would you like to know how Kikkoman Soy Sauce is brewed?

Did you know?

Chemical soy sauce clings to the end of the chopstick as a thick, dark-coloured droplet. Naturally brewed soy sauce immediately runs of the chopstick in small droplets.
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