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Kikkoman Double Fermented Shoyu

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description Kikkoman Double Fermented Shoyu Overview

Kikkoman Double Fermented Shoyu is a Japanese soy sauce developed through a unique two-stage fermentation process. The initial fermentation utilizes traditional methods, while the second stage employs previously fermented Kikkoman soy sauce instead of water. This creates a richer, deeper flavor profile and greater complexity compared to single-fermented shoyu. It’s suitable for cooks and food enthusiasts seeking enhanced umami in dishes and appreciating authentic Japanese culinary traditions.

help Kikkoman Double Fermented Shoyu FAQ

What does double fermented mean on Kikkoman shoyu?

During the second brewing stage, Kikkoman uses traditionally brewed soy sauce in place of the salt water used in ordinary production. This Japanese method is associated with saishikomi shoyu and produces a darker, more concentrated savory flavor.

Does Kikkoman Double Fermented Shoyu contain wheat?

Yes, the listed ingredients are water, soybeans, wheat, salt, and alcohol. It is therefore unsuitable for someone who must avoid wheat and should not be treated as tamari.

How much sodium is in Kikkoman Double Fermented Shoyu?

The US product label lists 890 milligrams of sodium per one-tablespoon, or 15-milliliter, serving. Its concentrated flavor means cooks often use less than they would use of a lighter everyday soy sauce.

What dishes suit double fermented shoyu?

Its rich umami works particularly well as a finishing sauce for sashimi, sushi, grilled meat, noodles, or dipping dishes. The sold product is a 200-milliliter bottle made in Japan, so it is better suited to deliberate seasoning than high-volume cooking.

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