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K I KKOMANUSA.COM
Over three hundred years ago
in the humble Japanese town of
Noda, eight families discovered
their love of crafting seasonings
and sauces.
The special soy sauce recipe
called for only high-quality
ingredients: water, wheat,
soybeans and salt. But there
was onemore secret ingredient
that would be crucial to every
batch: time.
The original recipe has survived
19 generations, and today
Kikkoman is still craftedwith
the same integrity of flavor
and tradition all over theworld.
During the brewing process, it
takes several months for the
sauce to reach its full potential.
Expert craftsmenwatch the
fermentation every day and
claim that once bubbling, the
soy sauce is singing.
Sweet. Salty. Bitter. Sour.
AndUmami, themysterious
fifth flavor the culinaryworld is
buzzing about. First identified
Theybecamemasters of
their craft anddeveloped
what is known today as
KikkomanSoySauce.
With great patience,
comes greatflavor.
When the soy sauce sings,
that’swhen you know its
flavors are coming to life.
in Japan in the early 20th
century, Umami is a rich and
complex flavor that arises in
soy sauce during the process
of fermentation and canbe
recognized for itsmeaty,
savory andbrothy taste.
The umami flavor arises in
soy sauce during the process
of reduction. Traditionally
brewedKikkoman Soy Sauce
contains over 300distinct
flavor elements, making it a
versatile flavor enhancer.
By seasoning every day
disheswithKikkoman, you’re
sure tobringout themost
dynamic flavors in every bite.
