Kikkoman, Kikkoman Sales Usa Inc. · 15 ml
Kikkoman Double Fermented Soy Sauce
What it is
This is a concentrated soy sauce that has undergone a double fermentation process. This method enhances the depth of its flavor and aroma. It is a dark, savory liquid made from soybeans, wheat, salt, and water. The extended fermentation contributes to a richer, more complex taste profile compared to standard soy sauces. It is a staple condiment in many Asian cuisines, valued for its umami qualities and versatility.
How people cook with it
This soy sauce is excellent for adding a deep, savory flavor to a wide range of dishes. It can be used as a seasoning, a dipping sauce, or an ingredient in marinades and dressings.
- Marinades for meats
- Dipping sauce for sushi
- Seasoning for stir-fries
- Base for salad dressings
When cooking, you can add this soy sauce directly to dishes during the cooking process to build layers of flavor. It is particularly effective in braised dishes, stews, and sauces where its rich taste can meld with other ingredients. For marinades, it helps tenderize meats and infuse them with a savory essence. As a finishing sauce, a small amount can elevate the taste of grilled or steamed foods. It is also a key component in many homemade sauces and glazes, providing a foundational umami note.
How it differs from similar foods
Compared to regular soy sauce, the double fermentation process results in a more intense, nuanced flavor and a darker color. It offers a deeper umami experience and a smoother finish. This concentrated form means a little goes a long way, providing a more robust taste profile.
Who it is for
Home cooks and professional chefs alike use this soy sauce to enhance the flavor of their culinary creations.
How to keep the rest
After opening, store the remaining soy sauce in its original bottle in a cool, dark place, such as a pantry. Ensure the cap is tightly sealed to preserve its flavor and aroma. Refrigeration is not typically required for soy sauce, as the salt content acts as a natural preservative.