Soy Sauce & Umami
Kikkoman® Soy Sauce is made from just four natural ingredients: water, soybeans, wheat and salt. A special yeast culture starts the fermentation process that transforms them into soy sauce over a period of several months, much like the process of making fine wine.
This is essentially how soy sauce has been made since its invention about 2,500 years ago, when it was created as a way to give vegetarian food a richer flavor. In fact, it’s one of the world’s oldest umami ingredients.
But what makes it different from other umami ingredients is its versatility. You’re not going to add a pinch of parmesan cheese or chopped mushrooms to just anything you cook. But traditionally brewed Kikkoman® Soy Sauce, which contains more than 300 distinct flavor and aroma components, is an easily incorporated liquid that’s convenient to use and store. And when used in the right quantity, it can actually act as a natural flavor enhancer for just about anything savory. In other words, soy sauce can be “instant umami”.