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About Sauces

Kikkoman Naturally Brewed Soy Sauce

Naturally Brewed Soy Sauce, a Kikkoman classic, is the ideal sauce for cooking or as a table spice. It can be used in a variety of meals, not only Asian ones! Kikkoman Naturally Brewed Soy Sauce is great with anything from Italian pizza to American burgers, salads, and even desserts. All kinds of meals benefit from the mellow flavour and deep umami quality of this unusual sauce. Kikkoman Naturally Brewed Soy Sauce is made with only four ingredients: soybeans, wheat, water, and salt, according to a traditional recipe. There are no artificial additions, preservatives, colours, or flavour boosters in Kikkoman Naturally Brewed Soy Sauce. It's easy to spot thanks to its transparent reddish-brown colour and unusual flavour.

Location: Tesco, Asian supermarket

Naturally Brewed Sweet Soy Sauce

The rich aroma of Kikkoman Sweet Soy Sauce is similar to that of our original Naturally Brewed Soy Sauce, but it adds a glaze to dishes and vegetables. The taste is sweeter than original. This makes it an ideal culinary companion, especially for spicy or exotic foods, but also for giving your favourite dessert a unique Japanese twist. I like to add this to make Tonkatsu or Sukiyaki. This Kikkoman sauce is also vegan-friendly.

Location: Tesco, Asian Supermarket

Special Items

White Sesame

This is by far the most popular of the three types in Japanese cuisines, and its flavor is also the subtlest. It is most often used in salad dressing and as a garnish for many dishes.

Grilled Seaweed

In Japan, grilled seaweed is used in a variety of meals. It's a popular ingredient for ramen and udon noodles, in addition to delicacies like rice balls and hand-rolled sushi.

Seasoning Items

Cooking Sake

Sake (SAH-keh, not saki) is made from rice and water. Although sake is referred described in English as a type of rice wine formed by fermenting the sugars naturally found in fruit, sake is really made using a brewing process similar to that of beer. I hope you can find sake in your location because it is an important component of Japanese cuisine. If you can't get sake or cooking sake, dry sherry or Chinese rice wine can be replaced. Sake can be stored for two to three months, or even half a year, if kept in a cold, dark place.

Sake, like wine, can be used to enhance the flavour of a food. Sake pairs well with shellfish, chicken, pasta, or pork meals because of its strong trait of intensifying and enhancing the flavour of the food.

Location: Asian Supermarket

More about Sake

Mirin Sweet Cooking Rice Seasoning

Kikkoman Manjo Aji-Mirin is a sweet rice wine for cooking. This salted and seasoned rice wine, made with all-natural ingredients, provides a rich flavour to any cuisine. Dressings, glazes, sauces, soups, and stews all benefit from its versatility.

In the kitchen, mirin and sake are used for different purposes. So, what's the difference between sake and mirin for cooking? Mochi rice is used to make mirin. (The rice used to produce mochi is sticky.) shochu, mochi rice, and koji (alcohol). Because mochi rice has more starch, mirin has a sweeter flavour.

Location: Asian Supermarket

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