Kikkoman Quality

What makes Kikkoman Soy Sauce superior?

  1. Rich in Umami
    It is during the lengthy maturing period that Umami (Umami makes savoury food more delicious) is formed to give the Kikkoman Soy Sauce its full-bodied distinct flavour.

  2. Higher nitrogen content
    The rich, mellow flavour of Kikkoman Soy Sauce is created by amino acids (nitrogen content). Therefore: the higher the nitrogen content, the better the quality and the richer the taste.

  3. Readily available
    Kikkoman produces its soy sauce in the Netherlands in the heart of Europe, to ensure consistency of supply.

  4. Functional benefits
    Some of the 300 aroma components work as a precursor. Precursors blend with raw materials, round off their own flavour and strengthen each dish to give a full-bodied result.

Legal Grading System of Soy Sauce in Japan

In the Japanese market, soy sauces are graded by the level of total nitrogen/protein level under the Japanese Agricultural Standard (JAS). The grade of soy sauce indicates the level of Umami in it.


Grade TotalNitrogen g/100mlProtein g/100ml
Special Grade>1.50>9.38
High Grade>1.35>8.44
Standard Grade>1.20>7.50


Now, let’s check Kikkoman Soy Sauce:

Kikkoman Soy Sauce contains 10g of protein in 100ml. Kikkoman Soy Sauce is definitely categorized as “Special Grade” soy sauce.

Kikkoman Food Europe is certified according to:

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