What makes our Soy Sauce unique
Quality, reliability, taste and of course the award-winning dispenser – there are many reasons why Kikkoman Naturally Brewed Soy Sauce is appreciated by both professional chefs and amateur cooks in countries around the world. Learn why Kikkoman Soy Sauce is so valued.
Kikkoman Naturally Brewed Soy Sauce is made from four carefully selected ingredients: water, soybeans, wheat and salt. The soybeans are all guaranteed GMO-free.
Around 300 different aroma components are produced in the brewing process, such as vanilla, fruits, whisky, or coffee. Together they create the exceptional and distinctive unique aroma.
Exceptionally high protein/nitrogen content
In the Japanese market, soy sauces are graded by the total nitrogen/protein level under the Japanese Agricultural Standard (JAS). The grade of soy sauce indicates the level of Umami in it. Kikkoman Naturally Brewed Soy Sauce contains 10g of protein per 100ml, which clearly puts it in the “Special Grade” soy sauce category.
|Grade Total||Nitrogen g/100ml||Protein g/100ml|
Transparent, reddish-brown colour
The unique colour of Kikkoman Naturally Brewed Soy Sauce is the result of the “Maillard reaction”. Two or three months after brewing starts, glucose and other sugars react with amino acids to produce a brown pigment called melanoidin, which gives soy sauce its beautiful colour.
Aroma, look and scent
One special effect: aroma and colour intensify when Kikkoman Naturally Brewed Soy Sauce is heated up. In addition, Kikkoman Naturally Brewed Soy Sauce also has a special effect on the way fresh ingredients smell. Fish or seafood particularly benefit from being marinated in soy sauce.
Manufactured in Europe
Kikkoman Naturally Brewed Soy Sauce is manufactured in Europe according to European standards.