description Kikkoman Soy Sauce Overview
Kikkoman Soy Sauce is a classic Japanese sauce made through natural fermentation. The process uses soybeans, wheat, water, and salt, resulting in a rich umami flavor. It’s a versatile ingredient suitable for cooking across many cuisines and is commonly used by home cooks and professional chefs seeking to enhance savory dishes.
help Kikkoman Soy Sauce FAQ
When was Kikkoman Soy Sauce founded?
Kikkoman was founded in Japan in 1917, though its roots trace back to the Mogi family's soy sauce brewing business in the 1600s. Today, it produces one of the world's best-selling naturally brewed soy sauces.
What are the ingredients in Kikkoman Soy Sauce?
Kikkoman's classic soy sauce is naturally brewed using just four simple ingredients: soybeans, wheat, water, and salt. It contains no artificial preservatives, flavor enhancers, or added alcohol.
Is Kikkoman Soy Sauce gluten-free?
No, standard Kikkoman Soy Sauce contains wheat and is therefore not gluten-free. However, Kikkoman does produce a specific Gluten-Free Tamari Soy Sauce brewed with rice instead of wheat.
How is Kikkoman naturally brewed soy sauce made?
The traditional brewing process involves mixing the ingredients with a special mold culture called Aspergillus, or koji. It is then left to ferment naturally in vats for several months to develop its complex flavor profile.
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