Hideo DekuraKikkoman Soy SauceKikkoman Soy SauceKikkoman Soy Sauce 3L
Choose Kikkoman for authentic ‘umami’ flavour

Everyone knows how important soy sauce is in Asian cuisine. But what many foodservice professionals may not realise is that its distinctive flavour and tenderizing properties make it ideal for use in a wide range of other meat, vegetable and seafood dishes.
Soy sauce makes a fantastic seasoning for lamb shanks and spaghetti, is a terrific addition to salad dressings, and can help bring out the full flavour of soups, casseroles, stocks and gravies.
To ensure your soy sauce can impart the above attributes, you need to choose one that’s been made in accordance with time-honoured tradition.
That’s why the smart foodservice professionals choose Kikkoman, which together with its forerunners has been producing soy sauce for 360 years.
Kikkoman has three production plants in Japan and seven abroad, and its sauces are as much renowned for their adherence to the traditional Japanese method as for their flavour and quality.
Kikkoman Soy Sauce is 100 per cent naturally brewed and free from preservatives, colours, GM ingredients and artificial additives such as sweeteners and chemically hydrolysed vegetable proteins.
Chemically manufactured sauces, which may take only a few days to produce, can’t match the taste and presentation of Kikkoman soy sauce which is naturally brewed for up to six months.
The Kikkoman range also includes Tamari Soy Sauce, Less Salt Soy Sauce (43 per cent lower in salt than regular), Certified Organic Soy Sauce, new Gluten Free Soy Sauce (made with rice flour instead of wheat) and popular Teriyaki Marinade and Sauce.
Not only do these naturally brewed sauces present better on the
plate in terms of colour and aroma, their flavour profiles are correctly balanced to ensure they properly complement the other meal ingredients.
Sushi and Kaiseki Master Chef, author and Sydney Seafood School teacher Hideo Dekura has written books on sushi, sashimi, teppanyaki and Japanese cookery and was the 2007 recipient of the prestigious Award for Service to Japanese Food Culture. He also gives demonstrations, lectures and classes in traditional Japanese Cuisine and has opened Culinary Studio Hideo in Chatswood on Sydney’s north shore.
Hideo is a keen proponent of Kikkoman Soy Sauce, describing it as a “traditional super seasoning” that will suit a wide range of cuisine styles.
“Kikkoman Soy Sauce has an infinity of applications across any nationality of cuisine,” Hideo emphasises, “and I highly recommend it.
“I’ve been using it a long time – I came to Australia 40 years ago when there was only one distributor supplying Kikkoman here,” he remembers.
“Kikkoman Soy Sauce is a very versatile product. A drop in your bouillabaisse will add that warming touch for a winter dish. For steak or poultry, just a few drops will give you an enhanced taste, a more exotic flavour. It’s very much a complement to any cuisine. And for the chef, there’s always good results when you use Kikkoman – no negatives, just positive flavour and taste.”
Hideo says it’s the authentic traditional brewing process that Kikkoman follows which makes the difference. “Kikkoman is a brand I can trust. Some of the other soy sauces which don’t follow the traditional brewing process have much more variation in taste, but Kikkoman is always consistent.
“Kikkoman Soy Sauce has that flavour quality that in Japanese we call ‘umami’. People have taste sensations like salty, sweet, bitter and sour – umami is ‘more than delicious’. In Japan we grow up with this concept, we understand the meaning of the word, and now English-speaking people are starting to use it too.
“Kikkoman has authentic umami and that’s the difference between it and other brands. It’s an essential part of cooking for me – and a chemically produced soy sauce which is made in a few days or weeks will taste completely different. For the authentic umami flavour you must use Kikkoman.”
For more information and an extensive range of recipe ideas, visit www.kikkoman.com.au.