Kikkoman’s classic soy sauce is naturally brewed and has been made to the same recipe for centuries. Its mild aroma and distinctive umami notes make it a versatile addition to almost any dish, from Asian to Mediterranean. If you love the flavour but want to reduce the salt content, you can opt for the variant with 43% less salt. But you don’t have to compromise on flavour: a special manufacturing process preserves its characteristic, full-bodied aroma. The reduced-salt sauce can also be used anywhere you like – whether that’s in marinades, sauces, soups or vegetable dishes.

In addition to sweet, salty, sour and bitter, there is another type of taste: umami. The term, which originates from Japan, describes an aroma that is hearty, full-bodied and well-rounded. Umami is often also described as being spicy, savoury or meaty. Although we encounter umami in everyday cooking, most people experience this fifth type of taste unconsciously. Umami also balances out the flavour profile and enhances the taste of all kinds of foods. 

Tomatoes, cheese and mushrooms are also rich in umami, but the most intense source, without a doubt, is soy sauce. Adding a real umami kick, it takes every dish to the next level of flavour.

 

Soy sauce is much more than just a classic condiment for sushi or stir-fries. A splash is all it takes to intensify aromas, highlight the distinctive flavours of the ingredients and make every dish more harmonious. Kikkoman is the perfect addition to any cuisine – from Asian to Mediterranean to classic Swiss fare.

Try soy sauce in salad dressing instead of salt, add a spoonful to a tomato sauce for pasta or use it to glaze meat and vegetables on the barbecue. It is also ideal as a dip with finger food or as a delicious marinade. With its full-bodied umami flavour, Kikkoman adds something to every dish – simple, natural and ultra-versatile.