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Making Foodservice
Tastier Every Day

CHEFS RAY HAYASHI
& CYNTHIA HETLINGER:
INSPIRED BY KIKKOMAN

This husband-and-wife duo is redefining Asian fusion on their own terms.

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UMAMI MADE EASY

Pro tips for boosting flavor.

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HOW KIKKOMAN’S BRAND POWER
CAN BUILD YOUR BUSINESS

A new foodservice study reveals patrons’ soy sauce preferences.

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FOODSERVICE PRODUCTS: BIG FLAVOR, LESS LABOR

Sauces, seasonings, bases, breadings and coatings to add flavor and crave-appeal all across your menu.

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Soy Sauces

Soy Sauce

Teriyaki Sauces

Teriyaki Marinade & Sauce

Labor Saving Sauces & Bases

Hoisin Sauce

To Go Packets

Katsu Sauce Packets

Pantry Essentials

Rice Vinegar

Breadings & Coatings

Panko Japanese Style Toasted Bread Crumbs

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TREND-FORWARD RECIPES AND IDEAS.

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INSPIRATION

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Featured Recipes

Agedashi Tofu

  • SERVES: 4

  • READY IN: 35 minutes

  • FEATURE PRODUCT:
    Kotteri Mirin®

Ramen Bolognese

Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil Teriyaki Marinade & Sauce Kotteri Mirin®

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Beet Poke with Sesame-Panko Shrimp Balls, Seaweed and Charred Onion

Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce Gluten-Free Sriracha Hot Chili Sauce Gluten Free Panko Style Coating No Preservatives Added Poke Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

Boneless Beef Short Ribs with Oyster Mushrooms

Kotteri Mirin® Hoisin Sauce Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce Ponzu Citrus Seasoned Dressing & Sauce

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Soy Sauce 101

Even chefs who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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FAT-WASHING KIKKOMAN SAUCES

Learn the art of fat-washing, a cutting-edge technique borrowed from mixology, from Kikkoman Executive Chef Andrew Hunter.

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PRODUCT SPOTLIGHT: SUSHI SAUCE (UNAGI TARE)

Rich, thick and savory-sweet, it’s not just for unagi anymore!

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With recipes from chefs around the country, new applications and trends, and foodservice pro tips, discover delicious new ways to take flavor next-level with Kikkoman’s quarterly eNewsletter.

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