MANILA, Philippines - Soy sauce is a staple ingredient in most Filipino dishes, adding not only saltiness but also flavor to food. A mixture of wheat, soybeans, water, and salt is brewed for months to allow the rich, complex, and mellow flavor to develop, resulting in a rich, savory taste. Among the best naturally brewed soy sauce is Kikkoman.
Consumers in the Philippines will be glad to note that every batch of Kikkoman soy sauce undergoes a natural brewing that includes three distinct steps: Koji-making, moromi fermentation, and refining.
Koji-making involves blending soybeans and wheat and the introduction of the proprietary culture starter. This mixture is left for three days in large perforated vats to mature. Moromi Fermentation, on the other hand, mixes the koji with brine solution to produce a mash called moromi.
The process of natural brewing is significant to Kikkoman’s quality. Because of this process, the soy sauce also serves as a flavor enhancer. The amino acid content, glutamic acid in particular, of Kikkoman soy sauce acts as flavor potentiators and umami contributors. Flavors in food are brought out when glutamic acid works in synergy with salt, which is also a main ingredient in Kikkoman soy sauce.
Kikkoman Soy Sauce, now in 100-ml pouches, is available in leading supermarkets and grocery stores nationwide.