Tim Anderson


Tim Anderson was born in Wisconsin, USA where he grew up with Kikkoman Soy Sauce as an everyday condiment and seasoning.


Upon graduating from college, Tim moved to Japan to indulge in the country's many diverse local foods. He then came to London, where he developed a love for British ale, cheese, curry, game, and seafood. Along the way, he has travelled to France, Mexico, Italy, Hong Kong, Thailand, Taiwan, Burma, and Denmark, accruing new and diverse culinary influences at every opportunity.

In 2011 he combined those influences creatively in his cooking to win the hit BBC series MasterChef at age 26, making him the youngest champion ever. Since his victory Tim has enjoyed an exciting career in the food world which has included the publishing of his first cookbook ‘ Nanban: Japanese Soul Food’.

Tim's Top Tips

Use Kikkoman soy sauce instead of salt in your recipes. It will balance and enhance the flavours of the other ingredients without you even noticing it is there.

You don’ t have to keep Kikkoman just for savoury dishes! It works so well in sweet dishes such as caramel sauce. Think salted caramel and you get the idea!

Try making your own delicious dips for tempura and spring rolls. Simply mix Kikkoman soy sauce with a little caster sugar, rice vinegar, sesame oil and lime juice.

Enjoy Kikkoman recipes from Tim Anderson

Memphis-style BBQ ribs
6 hours 30 mins 4
  • meat
Tim Anderson
Salmon with soy butter and garlicky greens
45 mins 4
  • fish
Tim Anderson
Tempura fish and chips with ponzu dip
30 mins 4
  • fish
Tim Anderson
Umami beef pie with cheesy mushroom mash
5 hours 25 mins 4
  • meat
Tim Anderson
Creamy polenta with prawns
40 mins 4
  • fish
Tim Anderson

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