Use Kikkoman as is, or slightly sweetened and seasoned, as a marinade or brush-on basting sauce for eggplant, zucchini, tomatoes, grilled corn and more.
Give blanched artichokes or asparagus an intriguing, savory flavor by adding 1 cup of Kikkoman Soy Sauce, and 1 lemon, halved and squeezed, per gallon of cooking water.
For a tasty, golden brown “signature spud,” rub Kikkoman on potatoes before baking or roasting.
A little Kikkoman can bring out the meaty, hearty, earthy flavors of baked or refried beans, spicy black beans and vegetarian chili.
Much like brewed soy sauce, mushrooms have a naturally meaty flavor. Kikkoman makes a perfect complement.
When preparing burgers, meatloaf, meatballs or chili made with ground turkey or chicken, add Kikkoman for meatier flavor and natural brown color.
A little Kikkoman goes a long way toward giving poultry gravy richer color and depth of flavor.
A small amount of Kikkoman in the batter or egg-dipping mixture for fried chicken results in a beautiful golden brown color.
Brush on the bird before and during roasting to add flavor and ensure even browning.