Naturally brewed soy sauce is made using only four basic ingredients: soybeans, wheat, salt and water. Kikkoman’s Aspergillus is mixed with processed soybeans and wheat, and then moved to a facility that provides the optimal environment for propagating koji mold. Soy Sauce. Kikkoman Naturally Brewed Soy Sauce, Naturally Brewed Less Salt Soy Sauce and Tamari Gluten-free Soy Sauce all have Europe-wide V-Label certification. The best thing to do is take a close look at the list of ingredients. Soy sauce for marinades. It was a dark soy sauce, made with Japanese soybeans. Careful selection is required for these simple ingredients, as they directly influence the flavour and aroma of the soy sauce. These are combined in a natural fermentation process to create Kikkoman Naturally Brewed Soy Sauce. This also includes our plastic foil (sachet), glass bottle, plastic bottle, plastic can, plastic bag, plastic drum, plastic container and plastic caps. The unique characteristics of soy sauce originate primarily from the proteins contained in soybeans. Photograph: Getty Images. Kikkoman takes great care to ensure that only high quality ingredients are used it its natural production process. 500 A.D - While studying in China, a Japanese Zen priest came across soy sauce. It is best to store the open bottle in the refrigerator where the soy sauce is protected from the effects of light and heat. During pressing, the moromi is poured into special equipment wherein the mash is strained through layers of fabric, with each layer folded into three sub-layers. The traditional brewing of soy sauce is accomplished in three distinct steps: koji-making, brine fermentation and refining. The Soybeans are purchased from Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water come from the Netherlands. It is made from soybeans, wheat, salt and water. Soy sauce pressed from moromi is called “raw soy sauce”. The designer bottle is also refillable and dishwasher safe. Only the four pure ingredients of soy sauce, wheat, water and salt are used. Salt is dissolved in water. Lee Kum Kee On the other hand, Lee Kum Kee soy sauce is also great quality, and it’s been a family-run business for over 125 years. The heated soy sauce is bottled automatically. You can identify our Organic Soy Sauce by the label and the European organic logo and certification number. Soy sauce is a great base flavour in all kinds of marinades for meat, fish or vegetables. The amount of soy sauce that you use depends on the dish that you are cooking and, obviously, on your personal preferences. A shipment to Kuwait — I think — was … It’s perfect for Asian dishes and for other types of cuisine - from soup to salad, meat to fish and vegetables to pasta. Many Chinese soy sauces also have a higher salt content than their Japanese counterparts. This preservative-free soy sauce is ideal for vegetarian, fusion and traditional Asian dishes and it complements raw foods by bringing out their natural flavor. Product Range And it’s naturally brewed rather than chemically brewed. Kikkoman says its soy sauce consists of five flavors: sweet, sour, salty, bitter and umami -- a flavor created when soybean and wheat, two ingredients in the sauce, are broken down into different proteins. This information is provided on every product page on the Kikkoman website. Kikkoman Soy Sauce is a naturally brewed product like wine or beer. 120 to 150g), plus the other ingredients and seasonings. From sushi or sashimi to teriyaki sauces and ponzu dressings, this soy sauce is fantastic for them all. It was easy to secure the necessary workforce in this region, owing to its growing population following the establishment of nearby Edo (today’s Tokyo) as … The great all-rounder! The fastest way to new cooking inspriration? The soy beans are purchased in Brazil, Canada or the U.S.A., the wheat is grown in Germany and salt and water are from the Netherlands. Chinese soy sauce is brewed for a shorter time than Japanese soy sauce. The Kikkoman plant is filled with a sweet scent resembling fresh fruit: this is the aroma of raw soy sauce. Further information. This Kikkoman sauce is suitable for vegans. It’s a universal seasoning. After allowing the soy sauce to flow out of the moromi under the force of gravity, the moromi is then mechanically pressed slowly and steadily for about ten hours. Raw soy sauce is left in a clarifier tank for three or four days to separate into its various components, with oil floating to the surface and sediment settling on the bottom. It takes several months. Kikkoman Naturally Brewed Soy Sauce is made according to a 300+ years old recipe in a six-month natural brewing process. Kikkoman manufactures and sells naturally brewed soy sauce and soy sauce related seasonings, as well as operates Oriental Foods Wholesale businesses around the world. Today, soy sauce is produced in highly automated plants using cutting-edge technology—yet the core process of natural brewing hasn’t changed for centuries. Shoyu and Tamari are two types of “Soy Sauce.” Tamari is made without wheat so is gluten free. Our Naturally Brewed Soy Sauce has the following nutritional values per 100 ml: Our Naturally Brewed Less Salt Soy Sauce has the following nutritional values per 100 ml: The gluten in Kikkoman Naturally Brewed Soy Sauce is below the detection limit of 10 ppm (according to tests by independent institutes). The shoyu koji is moved to a tank and mixed with the salt-and-water solution. By its colour, flavour and aroma. Both products are the same naturally brewed soy sauce. You can find further information here. Learn more about soy sauce in our Soy Sauce buyers guide. 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