Make Haste Slowly: The Kikkoman Creed

Kikkoman: introduction to tradition

Recently, the interest of Europeans in the culture of China, Korea and Japan has grown significantly. Chinese philosophy, oriental religions, Japanese and Korean martial arts, lunar calendar, tea ceremony and much more have found their admirers and followers on both sides of the Atlantic.

Words: geisha, ninja, judo, aikido, harakiri, kamikaze, sakura, bonsai, ikebana - have become firmly established in many languages. Eastern hieroglyphs can be found even on the skin of our compatriots in the form of tattoos.

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Not passed by and Asian cuisine. The recipes, proven by a century or even a thousand years of experience, attract not only with their exoticism, but also with guaranteed safety. And the most popular product of the Far Eastern cuisine is soy sauce.

Kikkoman: introduction to tradition

Discovered in China no later than the 5th century BC, soy sauce is the oldest spice known today, obtained by fermentation using Aspergillus mushrooms. The Chinese invention included soy, salt and water. It came to Japan 1500 years ago. Improving the ancient sauce recipe, the Japanese began to add wheat to it and increase the fermentation time.

In the first half of the 18th century, merchants of the East India Company brought soy sauce to the Netherlands, and it soon became popular throughout Europe.

Food market researchers claim that the most popular soy sauce in Japan, the United States and Europe is produced by Kikkoman, whose main facilities are located in the city of Noda, near Tokyo. The company maintains its

A story dating back to 1603, when the Takanashi and Mogi families set up a condiment factory on the Yedo River.

In the photo, Kikkoman classic sauce in a standard glass container 250 ml. The exceptional composition of Kikkoman sauce and its naturalness make the product versatile. It goes well with exotic Asian delights and traditional European dishes.

There are only two rules to follow:

  • keep the bottle of sauce tightly closed, in the dark and cool;
  • consumption of seasoning should be moderate: 1-2 tbsp. l. per day.

For over 200 years, Kikkoman's soy sauce has held the title of the official sauce of the court of the emperor of Japan. Today, the company's factories also operate in Australia, Singapore, USA, Taiwan, the Netherlands and China. In 2014, about 400,000,000 liters of the popular product were produced. Since 2002, kickcoman has been officially supplied to Russia.

In addition to the classic soy sauce, the company produces a light kickcoman with a lowan obsession with salt for healthy food lovers, sweet sauce for dessert lovers and kikkoman teriyaki marinade sauce made from a medieval recipe.

The marinade contains:

Kikkoman: introduction to tradition
  • soy sauce;
  • wine;
  • spices.

In Japanese cuisine, teriyaki refers to a special method of frying food in a sweet sauce until the sugar in it caramelises. Teriyaki kikkoman is used as a marinade for fish, poultry and beef when grilled. The products are obtained with a peculiar shine and bright taste.

The teriyaki chicken in the photo and in life pleases the eye and whet the appetite.

The main thing is fermentation

Technologically, soy sauce is produced in two ways. Naturally cooked (fermented) product - light transparent color, smell and taste of which is perfectly balanced, it takes several months to cook.

Uncooked - often opaque, with a harsh odor and taste - is produced by acid hydrolysis of soy protein. This sauce has an unknown composition, is quick to make, has a longer shelf life, but may contain carcinogens.

The exact composition of natural Kikkoman soy sauce is, of course, a big secret. The Japanese joke that one of the main ingredients in soy sauce is time.

The main technological process in the production of spices is natural fermentation, which consists of 3 stages:

Kikkoman: introduction to tradition
  1. Soy beans are steamed and ground wheat grains are roasted. Both ingredients are combined in equal proportions and aspergillus starter culture is added, under the action of which enzymes necessary for fermentation are formed in the mixture.
  2. Water and salt are added to the already obtained mixture. The composition obtained at this stage is placed in large containers. Enzymes break down soy proteins to simple amino acids, and wheat and soy starch to form sugar, which is then converted into lactic acid and alcohol. Fermentation lasts about six months. If you get the sauce earlier, you will not achieve the desired taste.
  3. The ripened mixture is packed in special bags and squeezed out. The flowing liquid is filtered and pasteurized to stabilize the color and aroma.

The sauce is ready. Waste - cake - is not thrown away either; it will be used as animal feed. The quality of each batch of products is carefully checked by the factory laboratory. In case of non-compliance with the established parameters, everything is mercilessly destroyed, it is impossible to recycle the product.

Properties and recommendations

Kikkoman is a low-calorie and fat-free product: energy value: in 100 g - 73 kcal. 8.1 g of carbohydrates provide 32 kcal (44%), and 10.3 g of protein - 41 kcal (56%).

The seasoning includes macronutrients:

Kikkoman: introduction to tradition
  • potassium;
  • calcium;
  • magnesium; sodium;
  • phosphorus;
  • and trace elements:
  • hardware;
  • manganese;
  • copper;
  • selenium;
  • zinc.

It also contains almost the entire group of B vitamins, which play an important role in the normalization of metabolic processes in the body.

Soy sauce is perfect friends:

  1. With proteins. Does not interfere with their assimilation;
  2. With olive oil. Their combination is an excellent dressing for vegetable salads;
  3. With lemon juice as a marinade for meat or fish.

Those who choose mono-cereal diets for weight loss should thank the inventors of this product. Foods should not be salted during diets, and soy sauce helps to endure tough times of food restrictions.

When following a low-calorie diet, the seasoning should be eaten carefully, not overused, so as to prevent stomach problems.

It is recommended to give up salt and replace it with soy sauce if:

  • an allergic reaction to animal protein;
  • atherosclerosis, ischemic heart disease, hypertension;
  • after strokes and heart attacks;
  • overweight and obese;
  • diabetes;
  • cholecystitis and constipation;
  • arthritis or arthrosis.

Do not use soy product for young children and pregnant women if this sauce is not a familiar dish in their daily menu.

“seasoning your life” The Story of Kikkoman’s Soy Sauce Tabletop Dispenser (10 minutes 35 seconds)

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