Soy sauce is the most widely known and used soy-based product in the world. It was created more than 2500 years ago and is considered one of the oldest spices in the world. Over the centuries, soy sauce has become an integral part of many Asian cuisines. Nowadays, also in Western countries, it is increasingly becoming known as a universal sauce in cooking and is used as a secret ingredient in food because of its rich flavour.
The term “soy sauce” was introduced into English under the influence of the Dutch language, who took the name “soy sauce” from the Japanese word “shōyu” (醤油). When the Portuguese were expelled from Japan after 1633, the Dutch were the only Europeans allowed to trade with Japan. Exports from Japan included soy sauce (shoyu), miso, and sake.
Soy sauce is a well-fermented condiment that is popular for its perfectly balanced flavours – salty, sweet, sour, bitter and the fifth flavour, umami. In addition, the high salt content, which acts as a natural preservative, gives soy sauce excellent preserving properties. It is used as a versatile table sauce, for marinating, wok dishes and as a garnish for any other dish, replacing salt and enhancing flavour.
We generally perceive four basic tastes – sweet, sour, salty and bitter. Umami has been officially recognised as a fifth taste since 2000, often described as delicious, zesty, spicy or rich. It is harder to describe than the other four flavours, but once you taste it, you can't help but recognise it. It is the rich flavour of cooked meat broth, the intensity of Parma cheese, the distinct taste of fried mushrooms or tomato sauce and the multi-layered, sweet spicy depth of naturally brewed Kikkoman soy sauce. All these ingredients, which are rich in umami, contain high concentrations of certain amino acids – natural glutamine. The way these ingredients enhance the flavour of dishes is truly amazing, making them richer, more intense and fuller. Umami was discovered by Japanese chemist Kikunae Ikeda at the end of 1907. Studying several species of seaweed, he discovered that the edible kelp kombu was much tastier than others. By extracting a substance from this seaweed that was not found in others, Kikunae Ikeda discovered that the glutamic acid makes kelp more enjoyable than others.
One of the chemically important elements of glutamic acid is nitrogen, which can be easily measured to determine the quality of soy sauce and its umami content. In Japan, a product with a nitrogen content above 1.2% can be called soy sauce; good soy sauces have a nitrogen content of 1.5%, while Kikkoman soy sauce has a nitrogen content as high as 1.65%. Such nitrogen amount is usually found in very high quality soy sauces that have been naturally fermented using the special koji yeast, the fermentation process itself has taken at least six months and all the ingredients are natural. For more information on umami, visit www.umamiinfo.com.
Characteristics that distinguish a high quality, naturally fermented soy sauce from lower quality and cheaper soy sauces:
KIKKOMAN Naturally Brewed Japanese Soy Sauce is made from four natural ingredients – non-GMO soybeans, wheat, water and salt. With the help of special starter culture added to these ingredients, a fermentation process begins turning them into soy sauce over several months – similar to the process of wine making. Its rich flavour is packed with more than 300 aromas, which are created during a long natural fermentation process that cannot be achieved by adding chemical ingredients that speed up the fermentation process.
Kikkoman Naturally Brewed Soy Sauce is made according to an ancient Japanese recipe that allows no deviation, therefore its great taste and high quality remain unchanged. Additionally, this sauce is also highly appreciated by the Japanese Imperial Family, who use exactly the Kikkoman soy sauce as an ingredient for their daily dishes. In the beginning of the preparation process of naturally fermented soy sauce, we mix soaked and steamed soybeans with roasted, shredded wheat, to which we add special micro-organisms – mould bacteria (Kikkoman Aspergillus) – exclusively used by the Kikkoman soy sauce manufacturer. This mixture is called "koji". After three days at a certain temperature, the mould culture has taken effect and formed a mass called "shoyu koji". To this we add the brine, creating a puree-like mass called “moromi”. The moromi mixture is fermented in special containers and aged at a certain temperature for several months. Oxygen is added once a week to allow the yeast to develop so that the fermentation process can take place. During the natural fermentation process of the moromi we obtain the characteristic colour, flavour and aroma of soy sauce. From the aged moromi we press out the soy sauce called “raw soy sauce”. To stop the fermentation process and prevent the naturally fermented soy sauce from losing its quality, it is filtered and clarified, then pasteurised and tested before bottling.
The colour of naturally fermented soy sauce is the result of a chemical reaction that starts in the moromi mixture after several months of fermentation. During this process, sugars combine with amino acids to form a reddish-brown colour. Whereas, the great taste is due to the yeast and lactic acid bacteria, the controlled temperature during the fermentation process and the long fermentation process.
During cooking, ingredients of the Kikkoman naturally brewed soy sauce blend with the other ingredients in the dish and greatly enhance its overall taste. Naturally brewed Kikkoman soy sauce is one of the most versatile and easy-to-use condiments for adding that unique umami-rich flavour to your food. Its consumption reduces salt intake while preserving the richness of flavour, improves digestive function and lowers blood pressure. It also acts as a natural preservative and helps prevent spoiling of other products.
Kikkoman has added to its product range a Teriyaki Line which is ideal for both BBQ and wok dishes, and for use as table sauces. Teriyaki is a cooking technique in which foods are grilled with a glaze of sauce made on the base of soy sauce. Kikkoman Teriyaki sauces and marinades are made from Kikkoman naturally brewed soy sauce and specially selected natural seasonings.
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