Kikkoman
Kikkoman Fish Sauce
What it is
Kikkoman Fish Sauce is a liquid condiment made from fermented anchovies and salt. It is a staple ingredient in many Asian cuisines, particularly in Southeast Asia. The fermentation process breaks down the proteins in the fish, creating a complex, savory, and umami-rich flavor. This sauce adds depth and a distinct salty taste to dishes. It is typically amber to dark brown in color and has a strong aroma.
How people cook with it
This versatile sauce is used to enhance the flavor of a wide range of dishes. It can be added during cooking or used as a finishing element.
- Marinades for meat and seafood
- Dipping sauces
- Stir-fry seasonings
- Soups and broths
Fish sauce is a potent ingredient, so it is often used sparingly. It can be added to marinades to tenderize meat and impart a deep savory flavor. In stir-fries, it contributes saltiness and umami, reducing the need for additional salt. It is also a key component in many dipping sauces, providing a salty and complex base. For soups and broths, a small amount can significantly deepen the overall flavor profile, making the dish more satisfying. It is best to taste and adjust as you go, as its intensity can vary.
How it differs from similar foods
Compared to soy sauce, fish sauce offers a more pronounced umami and a brinier, more fermented flavor profile. While both are salty, fish sauce's flavor comes from fish rather than soybeans, giving it a distinct seafood-like depth that soy sauce lacks. It is generally less sweet than some soy sauces.
Who it is for
Home cooks and professional chefs seeking to add authentic Asian flavors to their cooking.
How to keep the rest
After opening, store Kikkoman Fish Sauce in a cool, dark place, such as a pantry. Refrigeration is not typically required, as the salt content acts as a preservative. Ensure the bottle is tightly sealed to maintain freshness and prevent the aroma from dissipating. Properly stored, it can last for a considerable time.