with Kikkoman's Fast & Easy Recipes
I’m shouting it for the world to hear: “I LOVE Asian food.” Quick, easy, and loaded with vegetables, Asian dishes are a no-brainer when it comes to a flavor-filled, delicious dinner. For this month’s “#worldwidewomen” themed issue, we turned to the best-selling and most widely recognized soy sauce brand: Kikkoman.
All seasoned cooks have secret ingredients they use to add that last, elusive layer of flavor to their dish that brings everything together. Asian chefs have been using traditionally brewed soy sauce in this capacity for hundreds of years. During the 17th century, legend has it the original recipe for Kikkoman Soy Sauce was developed and brewed by a resourceful widow in Noda, Japan. And, during the 1600s in the same town, the founding families established the first commercial brewery, which eventually became the Kikkoman we know today. An indispensible part of Japanese cuisine, soy sauce’s popularity began to grow beyond the country’s borders, when Kikkoman started exporting to the U.S. in the 1800s. Today, Kikkoman is known for its harmonious combination and subtle balance of the five basic flavors of sweet, sour, salty, bitter and umami (savory).