Even if the products don’t feature the V-Label symbol, the majority of them are vegan. You can identify our Organic Soy Sauce by the label and the European organic logo and certification number. Koji-making: To begin the process, carefully selected soybeans and wheat are blended under precisely controlled conditions. Quality inspections are carried out during every process to ensure that the highest standards are maintained. The UK home of Kikkoman Soy Sauce and Teriyaki Sauces. This preservative-free soy sauce is ideal for vegetarian, fusion and traditional Asian dishes and it complements raw foods by bringing out their natural flavor. It's also not significantly more expensive than the U.S. made version. Chinese soy sauce is brewed for a shorter time than Japanese soy sauce. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. Further information. This salt-and-water solution controls the propagation of bacteria during the brewing process and acts as a preservative. For more information about content, registration and unsubscribing options please see our Data Privacy. The carbohydrates contained in wheat are the components that give soy sauce its fine aroma, and the wheat also adds sweetness to the soy sauce. Despite having Asian origins, Kikkoman Naturally Brewed Soy Sauce is a universal seasoning. Kikkoman soy sauce is made from soybeans, water, wheat and salt. Soy sauce pressed from moromi is called “raw soy sauce”. It also serves to adjust color, flavor and aroma. Kikkoman Naturally Brewed Soy Sauce is a Japanese soy sauce. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Sensational Quality | Tradition of Excellence | FAQs. Naturally brewed soy sauce is made using the following process. The Kikkoman Soy Sauce dispenser bottle is the proof of the quality of our sauce. The Soybeans are purchased from Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water come from the Netherlands. This three-day process results in the production of shoyu koji—the essential base of soy sauce. The soybeans are first soaked in water for an extended period, and then steamed at high temperatures. Kikkoman Less Sodium Soy Sauce is brewed exactly the same way as all-purpose Kikkoman Soy Sauce. Kikkoman soy sauce is Japan's most famous soy sauce, and now we have it in an even larger size. No additives whatsoever are used. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Tamari sauce contains water, soy beans, vinegar made of wine and salt, has 57 calories in every 100ml, 10 grams of protein, 0 fat, and 2.0 carbohydrates. Today, Kikkoman soy sauce is produced in highly automated plants using cutting-edge technology, but the brewing process at its core has not changed for centuries. Kikkoman Soy Sauce Museum We provide a wide range of information at our museum about Kikkoman Soy Sauce, including the history and features of soy sauce, details about our production process, and recommended recipes. Product Range Our Naturally Brewed Soy Sauce has the following nutritional values per 100 ml: Our Naturally Brewed Less Salt Soy Sauce has the following nutritional values per 100 ml: The gluten in Kikkoman Naturally Brewed Soy Sauce is below the detection limit of 10 ppm (according to tests by independent institutes). The Kikkoman plant is filled with a sweet scent resembling fresh fruit: this is the aroma of raw soy sauce. The fastest way to new cooking inspriration? A shipment to Kuwait — I think — was … This Kikkoman sauce is suitable for vegans. We recommend Tamari Gluten-free Soy Sauce for people with gluten intolerance. However, it's difficult to sample the product at the supermarket. Wheat is roasted at high temperatures, and then crushed by rollers to facilitate fermentation. The USA and Japan produced versions are slightly different. However, it can also be used to season Chinese foods. Fabulous sushi cake recipes that everyone can make, Delicious and easy to prepare: Party Dips with Kikkoman, ONE TRAY – Fabulous oven cooked recipes with Kikkoman Soy Sauce, Valentine’s Day menus for romantic couples, Osechi-ryōri: New Year specialities from Japan, Vegan recipe ideas with Kikkoman and its V-Label sauces, Gluten-free cooking & eating with Kikkoman gluten-free sauces, Kikkoman Teriyaki Sauces for the BBQ Season, Kikkoman Naturally Brewed Less Salt Soy Sauce. Soy sauce is a great base flavour in all kinds of marinades for meat, fish or vegetables. Kikkoman Naturally Brewed Soy Sauce only contains the four natural ingredients of soybeans, wheat, water and salt. Shoyu and Tamari are two types of “Soy Sauce.” Tamari is made without wheat so is gluten free. Kikkoman takes great care to ensure that only high quality ingredients are used it its natural production process. Soy sauce for marinades. Kikkoman naturally brewed soy sauce products for the European market are manufactured in Sappemeer (The Netherlands). Chinese soy sauces often contain additives. Kikkoman Naturally Brewed Soy Sauce products for European markets are manufactured in Sappemeer, The Nethelands. The soy sauce listed on this Amazon page is the 'real deal' - Japan made, unlike the majority of the Kikkoman soy sauces sold here in the U.S. Three months into the traditional brewing process, the ‘Maillard Reaction’ turns the sauce into a clear, red-brown colour – so no additives or syrups are needed to enhance Kikkoman soy sauce's colour or flavour. It has a complex fermentation process – a special aspergillus mould is added to steamed soy beans and … Kikkoman’s Aspergillus is mixed with processed soybeans and wheat, and then moved to a facility that provides the optimal environment for propagating koji mold. Kikkoman is naturally brewed where many Chinese mass-market brands use a chemical process. Welcome to the global website of Kikkoman Corporation, the world's leading manufacturer of soy sauce. About Making Soy Sauce. Koji mold is one of the most important elements in making soy sauce, and plays an essential role in fermenting the ingredients: this activity is the key to the taste of soy sauce. The great all-rounder! The advantage of using Kikkoman Naturally Brewed Soy Sauce is that you can never “over season” foods with it. Since its foundation, Kikkoman has been using its original Kikkoman Aspergillus, a type of fungus, to propagate koji mold. Kikkoman Traditional Brewing Process. The traditional brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining. Only the four pure ingredients of soy sauce, wheat, water and salt are used. We use cookies to measure the use of the website and to continuously optimise the website experience for you. Great to fill up the kikkoman 150ml soy sauce dispenser. Photograph: Getty Images. You will receive a delicious recipe by email every week. It takes several months. Made in Holland. Stir frying, roasting or as a dipping sauce. From sushi or sashimi to teriyaki sauces and ponzu dressings, this soy sauce is fantastic for them all. Soy sauce is pressed from aged moromi. People who prefer a reduced-salt diet can use Kikkoman Naturally Brewed Less Salt Soy Sauce. Kikkoman Organic Soy Sauce is manufactured at a special factory and brewed for six months in a natural process that conforms to stringent quality standards. However, after the fermentation process is completed, approximately 40% of the salt is removed. Salt is dissolved in water. Soy sauce, a common condiment throughout Asia, is a fermented sauce with a salty taste which is aged for several months. Soybeans from Brazil are supplied only by our suppliers who has ProTerra certification. Click here to read about the various stages of the production process. When you’re making your own marinade, use around 3 to 4 tablespoons of soy sauce for each portion (approx. Various actions take place in the tank, including lactic acid fermentation, alcoholic fermentation by yeast, and organic acid fermentation, all of which impart to the moromi the rich flavor, aroma and color that are unique to soy sauce. Upon returning to Japan, the priest began making his own version and introducing it to others. We are also planning to obtain V-Label certification for other sauces in the range. Although there is less sodium in Less Sodium Soy Sauce, all the flavor and quality characteristics remain because it is aged before extracting the salt. The salt is dissolved in water. Only pure ingredients are used in the production of the naturally brewed soy sauce. Kikkoman pays minute attention to quality control at every stage of soy sauce production. Lee Kum Kee On the other hand, Lee Kum Kee soy sauce is also great quality, and it’s been a family-run business for over 125 years. With over 300 years of tradition Kikkoman soy sauce is naturally brewed with only four ingredients. During pressing, the moromi is poured into special equipment wherein the mash is strained through layers of fabric, with each layer folded into three sub-layers. Careful selection is required for these simple ingredients, as they directly influence the flavour and aroma of the soy sauce. Shoyu is the term broadly given to Japanese style soy sauces that are made from fermented soybeans, wheat, salt and water. It's also not significantly more expensive than the U.S. made version. Noda is located in the Kanto plain, once one of the largest production centers for soybeans and wheat in Japan. The ProTerra Foundation is a not-for-profit organization that advances and promotes sustainability at all levels of the feed and food production system. Kikkoman soy sauce is the best-selling shoyu in the world. For more information about Proterra, please go to https://www.proterrafoundation.org/. It’s a universal seasoning. 500 A.D - While studying in China, a Japanese Zen priest came across soy sauce. Kikkoman soy sauce is an entirely natural variety, made from soybeans, water, wheat and salt. Kikkoman brings out the natural flavours of the ingredients without masking them. And it’s naturally brewed rather than chemically brewed. It was easy to secure the necessary workforce in this region, owing to its growing population following the establishment of nearby Edo (today’s Tokyo) as … Kikkoman Soy Sauce is produced using the traditional Japanese brewing method, “honjozo”, described below. Raw soy sauce is left in a clarifier tank for three or four days to separate into its various components, with oil floating to the surface and sediment settling on the bottom. You can find further information here. Kikkoman Soy Sauce only contains the four natural ingredients of soybeans, wheat, water and salt. It originated in China and has been used in cooking for over 1,000 years. Kikkoman Soy Sauce is appreciated by both professional chefs and amateur cooks in countries around the world. Yes, our PET bottles are BPA-free. They’ve just been filled into different bottles. In the early 1970s Kikkoman began expanding its production and distribution networks around the globe. The best thing to do is take a close look at the list of ingredients. You don't need to use any salt at all if you season your dish with soy sauce. It takes a considerable period of time to gradually press the moromi in order to produce beautifully clear soy sauce. Three months into the traditional brewing process, the ‘Maillard Reaction’ turns the sauce into a clear, red-brown colour – so no additives or syrups are needed to enhance Kikkoman soy sauce's colour or flavour. It is made from soybeans, wheat, salt and water. Kikkoman have been producing soy sauce for over 300 years and this soy sauce is the best-selling of them all. The soy beans are purchased in Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water are from the Netherlands. Premium Soy Sauce (Japanese) 1 ltr by Kikkoman Kikkoman Koikuchi soy is made from only high quality ingredients, this dark soy sauce is one of the best in terms of fragrance, colour and flavour. All ingredients are subjected to the very strictest quality checks and only non-GMO soy beans are used. By using our website you agree to the use of cookies. The heated soy sauce is bottled automatically. Soybeans are first soaked in water for an extended period, and then steamed at high temperatures. The essential cooking sauce and seasoning for everyday dishes. Kikkoman Soy Sauce is a naturally brewed product like wine or beer. After allowing the soy sauce to flow out of the moromi under the force of gravity, the moromi is then mechanically pressed slowly and steadily for about ten hours. The amount of soy sauce that you use depends on the dish that you are cooking and, obviously, on your personal preferences. Also, some Chinese soy sauces are blended products, which means they are a combination of fermented and chemically produced soy sauces. The soy sauce contains no additives whatsoever. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. - Soy sauce was discovered in China. Our production facilities, Kikkoman Foods, Inc., in Walworth, Wisconsin, and Folsom, California, produce soy sauce and other convenient Asian-style sauces for distribution in the United States and Canada.Kikkoman's 10 distribution centers and two plants ensure availability of … All-purpose Kikkoman Soy Sauce is traditionally brewed from water, wheat, soybeans and salt. It doesn't contain any colourings or flavour enhancers. There is a difference in the taste, although Kikkoman's U.S. made soy sauce is just fine. The unique characteristics of soy sauce originate primarily from the proteins contained in soybeans. The Japan version (which can be found in USA) uses the honjozo process and has a trace of alcohol in it. The alcohol adds to the aroma and overall flavour of our Soy Sauce. Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. During the fermentation process, the wheat starches are broken down to sugars and part of the sugar is changed into alcohol. Kikkoman soy sauce is made in the Netherlands and imported free of any duty. The designer bottle is also refillable and dishwasher safe. 500 B.C. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. We use the traditional Japanese brewing process, honjozo, to make what we call naturally brewed soy sauce. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. Click here and subscribe to Kikkoman’s weekly recipe subscription! Both products are the same naturally brewed soy sauce. 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