What makes Kikkoman Soy Sauce superior?
Rich in Umami
It is during the lengthy maturing period that Umami (Umami makes savoury food more delicious) is formed to give the Kikkoman Soy Sauce its full-bodied distinct flavour.
Higher nitrogen content
The rich, mellow flavour of Kikkoman Soy Sauce is created by amino acids (nitrogen content). Therefore: the higher the nitrogen content, the better the quality and the richer the taste.
Kikkoman produces its soy sauce in the Netherlands in the heart of Europe, to ensure consistency of supply.
Some of the 300 aroma components work as a precursor. Precursors blend with raw materials, round off their own flavour and strengthen each dish to give a full-bodied result.
In the Japanese market, soy sauces are graded by the level of total nitrogen/protein level under the Japanese Agricultural Standard (JAS). The grade of soy sauce indicates the level of Umami in it.
|Grade||Total Nitrogen (w/w%)||Protein (w/w%)|
|Special||> 1.50||> 9.38|
|High||> 1.35||> 8.44|
|Standard||> 1.20||> 7.50|
Now, let’s check Kikkoman Soy Sauce:
Kikkoman Soy Sauce contains 10g of protein in 100ml. Kikkoman Soy Sauce is definitely categorized as “Special Grade” soy sauce.