Kikkoman® Soy Sauce has inspired generations of chefs and foodservice operators to add umami and savory depth to all kinds of menu items, Asian and beyond.
This year, to celebrate our 50th anniversary of brewing Soy Sauce in the US, we came up with a very special contest with a once-in-a-lifetime prize: a trip to Japan!
The INSPIRED BY KIKKOMAN Chef Competition challenged chefs and culinary professionals to submit cutting-edge menu ideas featuring Kikkoman® Soy Sauce, and we were blown away by the more than 170 outstanding entries we received!
Thank you to everyone who participated and shared their recipes with us. We loved seeing how America’s #1 Soy Sauce* inspires your creativity!
And congratulations to our Grand Prize winner and our two runner-up winners who impressed our panel of judges with their big thinking and culinary creativity!
“This dish showcases the versatility of Kikkoman® Soy Sauce and how it can be used for sweet applications. I started out by “fat-washing” the soy sauce using unsalted brown butter. I then used it to make a 5-spice soy sauce caramel mousse and brown butter soy sauce brownies. I paired this with an Ube bubble waffle, toasted sesame brittle, blackberries, and a sidecar of soy caramel sauce. The soy sauce brings a “salted caramel” taste by replacing the salt with soy sauce. However, the flavor profile adds so much more flavor and depth.”
Kikkoman Product Featured: Kikkoman®️ Soy Sauce
Harmoniously accompanied by a symphony of flavors featuring garden-fresh figs, succulent plums, earthy beets, and the enigmatic forbidden black rice. “This submission is a testament to my enduring partnership with Kikkoman, which has been an indispensable element of my culinary journey. Despite my extensive experience with this exceptional ingredient, the challenge of crafting a truly exceptional dish remained. I aimed to capture the essence of the season and pay homage to the exquisite local produce that is abundant in the Wine Country.” “My garden currently overflows with an abundance of luscious figs, which served as my muse for this creation. Pairing them with the rich flavors of Liberty Farms Duck felt like a serendipitous choice. Additionally, I had the privilege of collaborating with a gifted local pottery artist to provide a visually stunning canvas for my gastronomic masterpiece.”
“Cheeks braised with memmi soup base, tamari & mirin shrooms made with kappou. & Mirin filling made with usukuchi and sesame oil. Dough made with soy sauce. Pickles made with low sodium soy sauce. Tuile made with soy sauce. Consommé made with smooth aromatic &
double brew soy sauces, finished with sesame oil. Bubbles made with tamari”
*Based on U.S. sales data during the 52-week period ending 8/12/23
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.