JETache May 2001

Soy Sauce

Well the news is abounding with Soy Sauce scares so I thought I'd give you a run down on why the Japanese Soy Sauce has not been implicated. This extract comes from Japanese Cooking for Health and Fitness (Kiyoshi Konishi)1983 Gakken and reads like a Kikkoman advertisement (which it is...)

Japanese Cooking and Soy Sauce

Kikkoman Soy Sauce - A Long History.

Brewed soy sauce originated in the Orient 2,500 years ago. The fermentation process for traditional Japanese soy sauce had achieved a high level as early as the 16th century. Kikkoman Soy Sauce was first produced in 1630. It has gained a high reputation as an "all-purpose seasoning." Indispensable for all kinds of present- day Japanese cooking, Kikkoman Soy Sauce also goes well with many other types of dishes from around the world. Besides being used at the table, it is used as an ingredient in marinades and basting sauces, is combined with other seasonings for stews, or is added to foods like soups and casseroles.

How Does Kikkoman Soy Sauce Gain its Flavour, Colour, Taste and Aroma?

The secret of Kikkoman's reputation for quality lies in its manufacturing which begins with a dry mash (koji) making process in which equal parts of cooked soybeans and roasted wheat are combined and a starter added. To make the wet mash and start the brewing process, an amount of salt water (brine) approximately equal to the quantity of the dry mash is added. Through enzyme action of micro-organisms in the wet mash (moromi), soybean protein is changed into amino acids, giving Kikkoman its special tastiness. During this process, enzymes change the wheat starch to sugar, giving the soy sauce its sweetness, while fermentation changes some of the sugar to different acids producing a tartness. Subsequent reactions occur between sugar and amino acids to give the soy sauce its distinctive colour. In addition to these changes of substance during the period of fermentation and maturation, which are brought out by the action of specific yeasts growing in the wet mash, some of the sugar changes to alcohol and its derivatives producing soy sauce's distinctive aroma. The formation of amino acids, sugar, alcohol and various acids which together create the flavour colour and aroma of Kikkoman Soy Sauce is the result of a brewing period of more than 6 months during which microbial action is carefully controlled. Chemically-made, nonbrewed soy sauce, in contrast to naturally brewed soy sauce, is produced within a few days from chemically-hydrolyzed plant protein by using hydrochloric acid at a high temperature, diluting with salt water, and then adding corn syrup, caramel colouring and other additives. Semi-chemically-made soy sauce is produced by combining the above two methods.

Why is Kikkoman Called the 'Liquid Spice'?

Kikkoman Soy Sauce contains more than 280 different aroma components which accounts for its rich, complex and savoury aroma. For example, one of its main aroma components is vanilla which is also contained in whisky, brandy, coffee, chocolate and wine. Many other aroma components of Kikkoman are found in fruits and flowers. Thus, Kikkoman Soy Sauce is often called the "liquid spice." Its subtle but complex flavour harmonises with the natural flavours of food, never overpowering or detracting from them.

How to Preserve the Fine Quality of Kikkoman?

Kikkoman Soy Sauce is naturally brewed like wine. After opening a bottle, the cap should be tightly closed and, preferably, the bottle should be refrigerated or put in a cool place. High temperature and direct exposure to air over a long time can cause the quality of soy sauce to deteriorate, especially its favour and aroma. Heat and air can also turn the colour darker by causing components to oxidise. It is, therefore, preferable to use purchased soy sauce within a month, always keeping it in a cool place so that its fine quality can be enjoyed everyday.