Discover the hottest trends in cooking, need-to-know news, and your next best-selling dish.
At Jūn in Houston, two chefs are celebrating their Chinese and Hispanic roots in what they call “New Asian American Cuisine”
In Miami, a family of chefs is taking Nikkei cuisine to new heights of craftsmanship and flavor.
8 visionary chefs share the trends and ingredients they’re most excited about in the year ahead.
At RYLA, this chef duo is redefining Asian fusion on their own terms.
Chef Robbie Felice is on a mission to make Wafu Italian the next big thing
The flavors and foods that are inspiring some of our favorite chefs
Check out their innovative creations!
A new study shows restaurant patrons care about soy sauce, and the brand they prefer is Kikkoman. Here’s how to put that brand loyalty to work for you.
Some of our most popular recipes to serve with love all through the holidays.
What is Fat Washing? It all began with bacon. Back in the mid-2000s, when bacon-infused everything was the flavor trend of the moment, mixologists began experimenting with ways to make bacon-flavored cocktails. At the New York craft cocktail bar Please Don’t Tell, bartender Don Lee created the Benton’s Old Fashioned, a Bourbon Old-Fashioned, flavored with […]
Celebrating Kikkoman’s Asian and American Heritage
Celebrating our beloved dispenser
These days, takeout and delivery matter more than ever. Here are some strategies to build your off-premise menu.
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