These days, everyone’s looking to add umami to their food and their menu. It’s that mysteriously delicious “fifth taste,” often described as savory, meaty or brothy—the tongue-coating richness of reduced stocks, the intensity of Parmesan cheese, the concentrated flavor of sautéed mushrooms, and the complex sweet-savory depth of traditionally brewed Kikkoman Soy Sauce.

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In the News: Worlds are colliding, and that's good news for restaurant goers. Consumers want a bold mix of flavors, and chefs are seeing opportunities to combine the flavors of Latin and Asian cuisines.

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