Kikkoman Soy Sauce Will Help Elevate Chinese Cuisine in India!
Kikkoman Soy Sauce Will Now Help Elevate Chinese Cuisine in India!
MUMBAI [INDIA] – Your favorite Kikkoman Soy Sauce has now embarked on a Tasty Mission!
Among the already popular Kikkoman Sauce varieties — other favorite varieties being Kikkoman Oyster Sauce | Kikkoman Teriyaki Sauce & Kikkoman Dark Soy Sauce — Kikkoman Soy Sauce is perhaps the most favored, but wait, a new story is now unfolding…
Kikkoman has now decided to promote the use of its Soy Sauce in Chinese Cuisine in India. As per the tasty plan, it has launched a New Campaign...
‘Adding Kikkoman for Tastier Chinese Food’ is a new campaign highlighting how Kikkoman Soy Sauce is an essential ingredient for making all Chinese dishes more delicious and tastier.
New Kikkoman Soy Sauce Campaign - What's The Big Deal?
Leading Chinese and Asian restaurants like Berco’s, Chungwa, Zen, Sampan, and Seefah will be featured in Kikkoman’s release of testimonial videos.
The usage of Kikkoman Soy Sauce in all of their dishes and how it improved and elevated their cuisine to an altogether different level, are topics of discussion amongst the owners and chefs.
Additionally, the chefs describe the variations between Dark Soy Sauce and Light Soy Sauce.
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Dark Soy Sauce and Light Soy Sauce - How Does It Matter?
It certainly matters and how!
In India, it is believed that a dark color makes food more appetizing and appealing, hence Dark Soy Sauce is frequently used in Chinese cuisine in India. However, this seems to be a misconception. Interestingly, there is a fundamental difference in the Chinese and Indian ways of looking at the two varieties of sauces….
Using both Light Soy Sauce and Dark Soy Sauce is a common practice in China. In fact, just 30% of Chinese homes use dark for color or a glaze, while 70% use light for flavor.
It is crucial to recognize the distinction between the two for flavorful Chinese meals–as it makes a world of Foody Difference!!
Chef Vishal, Culinary Director at Berco’s which has 46 outlets in the Delhi NCR region, said; “When you talk about Soy Sauce, most chefs think it’s for the color. But it’s not for the color. Soy sauce has a very premium umami flavour which is what I feel Kikkoman offers and a very natural flavour too; so I prefer Kikkoman as the Safest and Natural Soy Sauce.“
Apart from the testimonials, the ‘Adding Kikkoman for Tastier Chinese Food’ program will include a series of seminars and tasting sessions for chefs who cook Chinese and Asian dishes, as well as restaurateurs, in cities across India, starting with the birthplace of Chinese food in Kolkata and then proceeding to Bengaluru at The Leela Palace Bengaluru.
The aim is to demonstrate to chefs and to those who love Chinese cuisine the advantage that Kikkoman has over other soy sauces owing to its special properties.
What's So Unique About Kikkoman Soy Sauce?
No Chemicals, Only Natural!
Kikkoman is NOT a chemically produced soy sauce.
In India, chemically produced soy sauce is widely used. Its flavour and aroma don’t develop naturally, but in a chemical process and through the addition of ingredients such as corn syrup, glucose syrup, molasses and colour additives.
Kikkoman is entirely different since it is a naturally brewed Honjozo soy sauce made through a fermentation process involving natural microorganisms, to produce Genuine Kikkoman Naturally Brewed Soy Sauce.
About Kikkoman and Kikkoman India
With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917.
The company’s internationalization strategy began some 60 years ago, with its entry into the United States market.
Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers.
Kikkoman India is solely responsible for importing all Kikkoman products, and shall manage all production, marketing, sales, and distribution in India.
Kikkoman Sauces are Pure and Natural and is known around the world as an “all-purpose seasoning”. The high umami content and rich aroma which contains over 300 aroma components, provide an exquisite balance.
Kikkoman Sauces draw out the best from the ingredients used in a dish and it is so versatile that it can be widely used, not only in Japanese cuisine, but in cuisines around the world, hence the tag “all-purpose seasoning”.
Kikkoman is committed to the growth and development of food culture in India and shall continue to disseminate information and pursue activities designed to help professional chefs and food lovers to appreciate Kikkoman Sauces.
Source: Kikkoman India
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