Chef’s Corner

Discover the hottest trends in cooking, need-to-know news, and your next best-selling dish.

A man in a mustard apron pours soy sauce from a large container into a metal bowl in a kitchen setting.

Inspired by Kikkoman: Chef Kevin Lee

A 2025 Kikkoman Kitchen Cabinet inductee, this celebrated chef has built a career defined by reinvention – and rediscovery. His greatest breakthrough? Learning that the most powerful ingredient is knowing who you are. Chef Kevin Lee’s story traces more than a culinary career – it maps a search for identity. Born in Oklahoma to Korean parents, he grew up ping-ponging between Korea, Connecticut, Seattle, and back to the Midwest.

Chef Kevin Lee: Modern Korean with Heart & Soul

Read Chef Stories

Sweet and Sour Turkey Wrap

Cool School Cafe Rewards Program

A bottle of Kikkoman soy sauce with a red cap is displayed on a grey background with outlines of bottles in the background.

An Icon Turns 60

A plated gourmet dish featuring various mushrooms, black pasta, edible flowers, and herbs arranged on a white textured surface.

Celebrating the Winners of the 2025 Inspired by Kikkoman Chef Competition

A dark cocktail in a stemmed glass topped with thick foam, a caramelized sugar garnish, and a red-and-white striped paper straw.

SMALL BUBBLES, BIG IMPACT

Two cups of latte with intricate latte art sit on a wooden table next to a carton of Kikkoman Barista Soy Milk.

Soy Expertise from Japan. US Barista Approved.

Three people stand together holding a large "Kikkoman Grand Prize Winner" sign and a poster, in front of orange Kikkoman and Zwilling branded banners.

The Future of Flavor: Highlights from the 2026 Kikkoman CIA Student Innovation Challenge

Three images: assorted Japanese appetizers on a tray, a bowl of udon noodles with raw egg and scallions, and the entrance of a Don Quijote MEGA store with people outside.

Japan. Exploring the Art of Simplicity.

A carton of Kikkoman unsweetened soy milk sits beside a plate with five round cookies garnished with seeds, on green leaves, atop a bamboo mat.

Feeding Students’ Hearts, Minds and Healthy Appetites

C&U
A gold plaque mounted on a stone wall reads “THE KIKKOMAN TERRACE” with a blurred reflection of trees and outdoor surroundings.

Introducing the Kikkoman Terrace at The Culinary Institute of America

A bowl of seared tuna with sliced vegetables sits in front of a bottle of Kikkoman Poke Sauce.

Campus Dining: The Forefront of Plant-Forward Cooking

C&U
Three gourmet dishes are artistically plated: one with purple elements and flowers, another with broth and vegetables, and the third with sauce, garnish, and Kikkoman soy sauce bottle nearby.

Meet the Winners of the Inspired by Kikkoman Chef Competition

Three plates of gourmet food: a steak dish with assorted vegetables, a colorful noodle bowl with a soft-boiled egg, and a salmon roe dish with a crispy breadstick on top.

Meet the Winners of the 2024 Inspired by Kikkoman Chef Competition!

Two large bottles of Thai-style chili sauce and teriyaki sauce are placed behind two takeout containers of stir-fried noodles with vegetables, with wooden cutlery and napkins on the side.

K-12 Recipe Collection

Sweet Potato Burrata plated with caramelized Korean sweet potatoes glazed in Kikkoman® Gluten-Free Tamari Soy Sauce, topped with pomegranate seeds and served alongside creamy burrata and toasted sourdough slices.

12 Months of LTO Inspiration

LTO
A split image showing a shrimp sandwich, a plate of steak over rice with sauce, and a round cheesecake with a swirled top pattern.

Flavor-Forward Thinking Fuels the Next Generation of Campus Dining

A collage with three sections: a beef sandwich, a chef in uniform standing in a kitchen, and a burger with slaw on a white bun.

Q&A with Chef Diego Ng

A repeated pattern of a man with dark curly hair and beard, wearing a chef's coat, with text overlay: "Q&A with Chef Meherwan Irani.

Q&A With Chef Meherwan Irani

A variety of Asian dishes, including noodle soup, noodles with sauce, grilled chicken wings, a burger in a steamed bun, and an assorted platter with sauces.

Foodservice Trends Forecast, 2025

A row of seven large Kikkoman sauce bottles, including soy sauce, teriyaki, sweet and sour, teriyaki glaze, and gluten-free varieties, against a green background.

Meeting Sodium Targets Just Got a Whole Lot Tastier

A chef garnishes a plate of meat with cilantro; next to it is a bowl of shrimp in a rich, red sauce garnished with herbs.

Chef Shota Nakajima: Fresh Takes On Soy Sauce

Chef Story
A red plate with a dish featuring pieces of meat or fish, leafy greens, pickled onions, lime wedges, and a creamy sauce, set on a wooden table.

Global Flavors, Campus Favorites

Diorama depicting people transporting and stacking sake barrels with a ramp against a wooden structure, dressed in traditional Japanese attire.

The Story of Soy Sauce

A dish with sunny-side-up eggs in tomato sauce, garnished with herbs and tomatoes, next to grilled bread and a bottle of sriracha sauce on a marble surface.

Kikkoman® Sriracha Sauce. The Ultimate Choice For Foodservice.

A bowl of noodle soup with sliced meat, herbs, and chili, served with lime wedges, chili oil, pickles, and a wooden ladle on the side.

Umami Made Easy

The Story of Soy Sauce

Even people 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.

Soy Sauce 101

Diorama depicting people transporting and stacking sake barrels with a ramp against a wooden structure, dressed in traditional Japanese attire.