the flavor handbook

7/31/2019 The Flavor Handbook

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THE FLAVOR HANDBOOKA R E F E R E N C E A N D P R O D U C T G U I D E


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32 KIKKOMAN PRODUCT GUIDE

TABLE OF CONTENTS

Introduction 2

The Evolution of Soy Sauce 4

Natural Brewing vs. Non-Brewed 5

A Matter of Complexity and Depth6

The Benefits of

Naturally Brewed Soy Sauce 8

Soy Sauce and

Flavor Enhancement 11

Kikkoman Soy Sauce:

Form Follows Function 12

Applications:

What Soy Sauce Can Do 13

Kikkoman Industrial Products:

Soy Sauce Is Just the Beginning 15

Beyond Soy Sauce:

The Next 50Years 16

Product Reference Guide 18

For centuries, chefs and home cookshave relied on the mysterious flavor-boosting properties of naturallybrewed soy sauce.

And today, food manufacturers

throughout the world are recognizingits unique ability to enhance theflavor, aromaand color offoodproductsthat go far beyond traditional Asianapplications. Its the key to the deep,rich flavor of a hearty soup. Thesavory accent in beef jerky. Even thedelicate, sweet-salty notes thatround out a chocolate syrup.

These days, big flavor is big news.From Asian to Latin American,Mediterranean to mainstreamAmerican, theres a whole newworld of flavor opportunities outthere. And no matter where in theworld of flavor youre headed,naturally brewed Kikkoman SoySauce can help. Whether youreworking with ethnic flavor profilesor formulating classic Americanfoods, it can add depth, richness,rounding and color, bringing aflavor system together withoutmasking or overpowering. Inentres, sauces, dressings, snacks,dry mixes and even desserts, it canbe the finishing touch that makesall the difference.

Yes, soy sauce is showing up in somepretty unexpected places. And onceyou discover its amazing story,youll understand why. Its a storyabout transformations. About howfour simple elements come together

to make a whole far greater thanthe sum of its parts. Its a storyabout how that magical ingredientinteracts with other foods tointroduce them to an entirely newdimension of flavor.

And these days, considering thesource is more important thanever. Kikkoman Soy Sauce is maderight here in the United Statesfrom premium North Americaningredients.

The ancient, natural brewing processblends centuries-old tradition withcutting-edge technology in twoHACCP-approved US plants. Thatmeans customers can count onconsistently superior flavor, aroma,quality, supply and safety in everyshipment.

Kikkoman offers the worlds broadestselection of soy sauceforms,includingliquid, powdered, granulated, clear,less sodium and preservative-free.Theyre perfectly balanced naturalflavor enhancers that offer a clean-

label solution for all kinds of appli-cations, from Asian to mainstream.Kikkoman also offers a growing lineof Asian sauces and seasonings.

Kikkoman has been a trustedingredient in American homes,restaurants and food products formore than half a century. Reliableproducts and responsive technicalsupportthats the Made in theUSA Kikkoman difference.

IN TR O D U C TIO N

Would it surprise you to learn that one of todays mostversatile flavor enhancers was created in Asia more than2,500 years ago?


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both the flavor and the color,opened containers of soy sauceshould be sealed and refrigeratedto control this reaction.

ACIDS : Part of the alcohols and anadditional portion of the sugar reactto produce acids. Finished soy saucehas a pH of about 4.8 and containsaround 1.0% lactic acid. Thiscontributes refined, rounded tartnessthat is believed to be one of thekeys to good soy sauce flavor. Inaddition to lactic acid, more than

ten other organic acids may also beidentified, including succinic. Theacids act both as flavorings and asnatural preservatives.

AROMATIC ESTERS: Ethanol, onceagain, is critical because it combineswith some of these organic acids toform estersthe same esters thatgive fine wines their bouquet.Without this reaction, virtually allof soy sauces aroma componentwould be missing. Because thesense of smell is so critical to taste,the importance of the alcoholcontent is clear.

POST -FERMENTATION D EVELOPMENT :While much of brewed soy saucesunique flavor can be attributed tothe extended fermentation process,the refining process is also critical.The heat of pasteurization further

develops largenumbers of compoundsthat contribute to aroma and flavor.At the same time, this step deepensthe sauces color. Of course,pasteurization improves stability bydeactivating most of the enzymesand by producing organic acids andphenols to inhibit the growth ofmicroorganisms.


A MATTER O F C O MPLEX ITY A N D D EPTH

The differences between brewed and non-brewed soysauces go far beyond production methods. Brewed soysauce has almost 300 identifiable constituents.

These work together to create flavorand aroma (some components arelisted in the accompanying table).They are the direct result of severalreactions that take place concurrentlyduring fermentation.

SALT: The brine added at the begin-ning of fermentation contributessaltiness, with the finished saltconcentration ranging from 12.0%to 18.0%. But the salt isnt thereonly for flavorit is essential to theprocess. If, for example, the addedsalt level were reduced, the lacticacid bacteria and yeast in themoromi would act differently andyield a product with a very differentflavor profile. The salt concentrationis also necessary to help protect thefinished sauce from spoilage.

AMINO ACIDS : Enzymes denaturethe soybean protein into aminoacids (such as glutamic acid, asparticacid, lysine, alanine, glycine andtryptophan) and peptides. Not onlydo these amino acids and peptidescontribute a full, robust flavor,but many can also act as flavorpotentiators. Finished soy saucecontains between 1.5% and 1.65%total nitrogen (weight per volume),with glutamic acid being thepredominant amino acid.

SUGAR : The moromi enzymes alsoconvert the wheat starch intosugars. Adequate sugar developmentis important to the finished soysauce because it subdues the saltiness.Although glucose is the primarysugar, more than ten other sugarshave been isolated. Yeast acts upona portion of these sugars to formalcohols. Ethanol is the predominantof these, and imparts many flavoringand aromatic characteristics. It alsoindicates the presence of otheraromatic compounds produced byfermentation. Ethanol content variesdepending on the type of soy sauce.In tamari sauce, for example,the lower levels of wheat dontcontribute enough starch to createethanol, so its flavor profile isentirely different.

C OLOR : Some of the amino acidsand the sugar subsequentlyundergo a Maillard reaction duringfermentation to develop the saucescharacteristic reddish brown color.Careful process control learnedthrough years of soy sauce brewingis critical here because the flavorwill be adversely affected if toomany of these flavor-contributingcomponents change into coloringsubstances. If the finished sauce isexposed to oxygen, its color willdarken undesirably. To protect

TABLE 1

BREWED SOY SAUCE FLAVORCOMPONENTS *AcetaldehydeAcetonePropanal (propionaldehyde)2-Methylpropanal (isobutyraldehyde)3-Methylbutanal (isovatoraldehyde)Ethyl acetate2-Hexanone2,3-HexanedioneEthanol2-Propanol2-Methyl-1-propanol (isobutyl alcohol)3-Methylbutyl acetate1-Butanol (n-butyl alcohol)3-Methy-1-butanol (isoamyl alcohol)2-Methyl-3-tetrahydrofuranone2-methylpyrazine3-Hydroxy-2-butanone (acetoin)2,6-Dimethylpyrazine2,3-DimethylpyrazineBenzoic acid

2-Acetyl furanBenzaldehydeFurfuryl acetate2-Methyl propanoic acidBornyl acetate4-PentanolideButanoic acidPhenyl acetaldehydeFurfuryl alcoholEthyl benzoate3-Methylbutanoic acidDiethyl succinateBorneol3-Methylthio-1-propanol (methional)Ethyl phenylacetate2-Phenylethyl acetate2-MethoxyphenolBenzyl alcoholEthyl-2-dydroxy-propanoate (ethyl lactate)2-Ethyl-6-methylpyrazineAcetic acid3-Ethyl-2,5-dimethylpyrazine4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone4-Hydroxy-5-ethyl-5-methyl-3(2H)-furanone4-Hydroxy-5-methyl-3(2H)-furanone2-Phenylethanol3-Hydroxy-2-methyl-4-pyrone (maltol)2-Acetylpyrrole2-Methoxy-4-ethylphenol (4-ethylguaiacol)4-Ethylphenol2,6-DimethoxyphenolEthyl myristate

CHEMICALLY H YDROLYZED SOYSAUCE FLAVOR COMPONENTS **MethanolAcetaldehydeEthanolPropanolAcetoneEthyl formateMethyl acetate1-Propanol2-MethylpropanolEthyl acetate2-Methyl-1-propanol1-Butanol3-Methylbutanal2,3-Pentanodione3-Methyl-butanol

*Nunomura et al. (1976) **Omori (1984)


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T HE M YSTERY OF U MAMI

While taste physiologists in the

West have traditionally pointed to

four basic tastessweet, salty, sour

and bitterthe Japanese discovery

of a fifth taste, umami, has been the

subject of much discussion in recent

years. Often translated as savory or

brothy, umami can be described as

the tongue-coating, meaty taste of

sauted mushrooms, a juicy steak or

a rich stock. Adding brewed soy

sauce to a variety of food products

can help achieve this elusive fifthtaste, making foods taste richer and

more fully rounded.

SO Y SA U C E A N D FLAV O R EN H A N C EMEN T

Besides contributing directly to flavor and functionality,soy sauces composition makes it useful as a natural flavor enhancer.

The overall flavor experience is acombination of several concurrentreactions in the mouth. First,the molecules of various foodcomponents trigger receptors forthe basic tastes. While this ishappening, aromas enter the noseboth through the nostrils andthrough the roof of the mouth.

Here, olfactory receptors transmitodor perception to the brain,where the information is combinedwith that of the taste receptors. Thiscombination is finally influenced byphysical perceptions in the mouth.Flavor enhancers help to combinethese reactions into a unified,blended flavor experience and tointensify the overall effect.

Soy sauce is a flavor enhancerprimarily because of its amino acidcontent. Many amino acids havebeen identified both as flavorpotentiators and as umami (seesidebar) contributorsmostnotably, glutamic acid. But soysauces glutamic acid content isntthe only thing contributing to itsflavor-enhancing capabilities.

Umami ingredients, such asglutamic acid, may work synergis-tically with salt to produce anenhancing effect, according toone researcher. Soy sauce, aspreviously discussed, has plentyof both.


A CLEANER LABELN ATURALLY

Whats in a label? The differences

between brewed and non-brewed

soy sauces affect not only flavor and

functionality but the ingredient

declaration as well.

BREWED SOY SAUCE : Water, Wheat,

Soybeans, Salt and less than 0.10%Sodium Benzoate as a preservative.

N ON -BREWED SOY SAUCE : Water,

Hydrolyzed Corn and Soybean

Protein, Corn Syrup, Salt, Citric

Acid, Caramel Color and Sodium

Benzoate as a preservative.

sulfide, levulinic acid and formicacid. Furfural, dimethyl sulfide andhydrogen sulfide, in particular, allhave strong off-odors.

T HE O RGANIC ACID BALANCE

Despite the fact that the pH andtitratable acidity may be similar, theorganic acids differ greatly betweenbrewed and non-brewed soy sauces.The main organic acid in brewedsoy sauce is lactic acid, while formicacid has that distinction in non-brewed soy sauce. Lactic acid

contributes a much more balancedflavor when used in products. Itimparts a mild acidic flavor withsome lingering effects, yet does notoverpower more subtle flavors.Other acids simply will not createthe same effect.

Another distinct difference is thepresence of levulinic acid in non-brewed soy sauce. Because this aciddoes not occur in nature, it offers yetanother way to determine the type ofsoy sauce through chemical analysis.

SUGAR , A ROMA AND C OLOR :T HE M ISSING PIECES

Non-brewed soy sauces frequentlyhave no wheat-based raw materials.This omission and the lack offermentation mean that sugars arenot produced and will not bepresent in the finished sauce unlessthey are added. The sugarssweetness is a key feature of theflavor profile, as are the chemicalconstituents that are formed fromsugar during fermentation. Atthistime, some ofthe sugarsarechangedto alcohol, aprimaryaromacomponent of brewedsoy sauce.In addition, mostof the aroma-contributingesters produced whenalcohol reactswithlactic acid areabsentin a non-fermentedsoy sauce.

The Maillard reaction thatcontributesto color and flavor never happens innon-brewed soy sauce, because thesugar and amino acid makeup isdifferent from that of brewed.Consequently, the color developmentis not the same, and caramel colormust be added to the non-brewedproduct.

SALT: A MATTER OF PERCEPTION

Salt content, in particular, illustrateshow important the synergy of abrewed soy sauces many constituents

really is. When you compare abrewed with a non-brewed soysauce, the sodium chloride contentsfrequently are in the same range(16.0% to 17.0%, weight per volume), yet when tasted, the non-brewed sauce has a harsh salinitythat is missing from the brewed,which tastes much smoother. This isthe result of the other constituentsworking together to ameliorate thesalty taste and meld it into theoverall profile.

T OWARD A C LEANER LABEL

A final point on the performanceof brewed and non-brewed soysauces concerns how each appearson a product label. Because soysauce has no standard of identity inthe U.S., its contents must bebroken out when it is used as an

ingredient. Kikkoman, for example,carries the following declaration:Soy Sauce (Water, Wheat, Soybeans,Salt and less than 0.10% SodiumBenzoate as a preservative). Some varieties are even available withoutsodium benzoate. Non-brewed soysauce, on the other hand, will haveother ingredients, such as cornsyrup, caramel color, citric acid and,in some cases, added monosodiumglutamate.


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microwave against a conventionallyprepared control so any significantdifferences can be minimized.

Soy sauces salt content also must beconsidered when incorporating itinto a microwavable meal. Concen-trated salt solutions tend to absorbmicrowave energy more efficientlyand heat more rapidly. If soy sauceis applied topically to a chickenbreast, for example, it can result inrunaway heating on the surface, sothe outside might appear done (or

overdone) while the inside is under-cooked. To be certain, incorporatesoy sauce into the product formulaor into a sauce so the salt concentra-tion is distributed evenly.

Soy sauce should be stored below70F. At this temperature, unopenedcontainers of regular soy saucehave a shelf life of eighteen months.If stored at room temperature, anopened container has a shelf life ofabout one month. If refrigerated attemperatures under 40F, its shelflife is approximately three months.Once opened, the sauce should becovered and refrigerated for storage.Use opened containers as quicklyas possible.

A PPLIC ATIO N S: WH AT SO Y SA U C E C A N D O

BACON /C URED M EATS

Adds color, balances sweet andsmoked flavor, contributes saltfor curing and adds naturalpreservatives.

BEEF AND BEEF ENTR EES

Contributes savory flavor, addscolor, helps blend spice flavors,enhances aroma.

BREAD AND R OLLS

Contributes salt to moderateyeast activity, helps blend yeastand grain flavor notes, adds color.

C HICKEN AND C HICKEN ENTR EES

Contributes savory flavor, helpsblend spice flavors, enhances aroma.

C HOCOLATE SYRUPS /C OATINGS

Blends dairy notes, sweetness andcocoa flavor, moderates sweetness;alcohol enhances fruity top notes,contributes color.

C OOKIES AND C AKES

Helps blend flavors and add com-plexity, tempers sweetness, addscolor, enhances fruity top notes ofchocolate chips, if any.

D RY M IXES

Adds savory notes, enhances aromaand flavor for homemade appeal;granulated forms dissolve easilywhen prepared in the home,contributes color.

FAJITAS AND M EXICAN ENTR EES

Blends and enhances spices inmarinades, contributes salt, helpsenhance grilled color, enhancesmeaty flavor in quick-grilledapplication.

G INGERBREAD

Adds color, helps blend spiceflavors, moderates sweetness.

JERKY

Contributes salt for curing, blendsspice flavors, enhances meaty flavors,contributes color, can enhance oreven replace preservatives.

PASTA SALAD

Smooths the harshness of vinegar,blends and enhances spice flavors,contributes salt.

SALAD D RESSINGS

Adds savory flavor, helps temper vinegars harshness, helps condi-ments blend spice flavors, con-tributes preservation to cold-filleddressings, adds color, replacesWorcestershire sauce.

SNACKS

Blends flavors of other seasoningingredients, contributes salt, adds

color, provides savory flavor.

SOUPS , S TEWS , BROTHS

Enhances overall flavor profile,contributes aroma, adds color.


KIKKOMAN SOY SAUCE: FORM FOLLOWS FUNCTION

Kikkoman offers a liquid orpowdered soy sauce type to fit therequirements of any productor process.

POWDERED SOY SAUCES

Soy sauces in powdered form canbe used in powdered mixes andconcentrated bases for soups,bouillon, sauces, dips and seasoningrubs. They are also ideal in snackcoatings and seasonings.

Kikkoman dehydrated soy saucesare made by spray-drying the sauceonto maltodextrin. In addition tospray-dried powders, we offergranulated soy sauce, which isinstantly dispersible and watersoluble, so it blends easily withother ingredients. Granulated soysauceis less susceptible todusting andcaking thandehydratedsoy sauce.

R EDUCED -SODIUM O PTIONS

Kikkoman Soy Sauce is availablewith a reduced sodium content inboth liquid and powdered form. Toretain proper fermentation and theformation of flavor compounds,sodium must be removed after thebrewing process is complete, using aproprietary dialysis process that

reduces the sodium content from13.5% to 8.4% by weight (37% lesssodium than regular soy sauce).

For functional reasons, dont assumethat less sodium soy sauce will serveas a one-to-one replacement forregular soy sauce. In cold-filledsalad dressings, for example, sodiumcontributes a preservative effect.

Switching to a less sodium soysauce without compensating forthis could lead to problems withyeast and lactic acid bacteriacontamination.

PRESERVATIVE -FREE SOY SAUCE

While soy sauce does have inherentpreservative qualities, sodiumbenzoate is usually added to ensureoptimal shelf life. Kikkoman does,however, offer preservative-free soysauce for those who desire a stillcleaner label.

C LEAR SOY SAUCE

Many products, such as poultry,seafood and some sauces, need tomaintain a light color. For suchapplications, Kikkoman hasintroduced a soy sauce that isnearly clear but has the sameflavor profile and fermentationcomponents as regular brewedsoy sauce.

PROCESSING AND STORAGEC ONSIDERATIONS

All forms of soy sauce offer excellentprocess stability. Retorting andpasteurization present nosignificant problems with flashingoff of aromatic volatiles. Micro-

wavable foods, though, do requiresome special consideration.

Research has shown that micro-waving frequently causes volatilearomatics in flavors to flash off inways that differ from conventionalheating. The same may be true forsoy sauce. Be sure to evaluate theperformance of soy sauce in the

SOY SAUCE IN C HOCOLATE ?

Absolutely! Naturally brewed soy

sauce can enhance more than just

savory flavors. Recently, a chocolate

ice cream syrup was developed using

10% Kikkoman Less Sodium Soy

Sauce and 6% cocoa powder. The

soy sauce, with its salty brewed

flavor, depressed the extra sweetness

of typical ice cream syrups and

enhanced the richness of the cocoa.

The result: a deep, nutty, roasted

chocolate flavor.


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K IK K O MA N IN D U STR IA L PR O D U C TS:SO Y SA U C E IS JU ST TH E B EG IN N IN G

For years, food manufacturers have trusted Kikkoman astheir leading source for the largest selection of soy saucesin liquid and dehydrated forms. And today, you cancount on us for a growing line of premium sauces,ingredients and seasonings formulated for consistencyand optimal performance in food manufacturing.

YOUR SOURCE FOR AUTHENTIC ASIAN FLAVOR

Asian flavors are more popular andprofitable than ever. Our growingproduct line can help you meet thedemand with products like TeriyakiSauce, Hoisin Sauce, Black BeanSauce, Plum Sauce and Thai StyleChili Sauce. And we also offer arange of versatile flavor-enhancingingredients, including NaturalFlavor Enhancer (NFE-S), Kotterin,Salted Mirin and Salted Sake.

These essential flavor buildingblocks can be used in everythingfrom prepared entres and mealkits to sauces and dressingsasingredients or as stand-alonecondiments. Each is a complete,balanced flavor system thateliminates the need to source hard-to-find, inconsistent ingredientsfrom specialty suppliers.

PRODUCTS D ESIGNED WITHYOU IN M IND

Our entire industrial line of naturallybrewed soy sauces, teriyaki, season-ings and ingredients is available in a variety of convenient pack optionsto meet any manufacturing needfrom half-gallons to 55-gallondrums, trailers and railway cars. Andbecause theyre made in the USAby Kikkoman, you can count onpremium quality, consistency andtimely availability with every order.

Whether youre creating Asian-flavored products or looking toenhance the flavor and umamicomponents of Western foods, makeKikkoman your first call for naturallybrewed soy sauce and authentic,consumer-preferred Asian saucesand flavor components.

T RUSTED SOURCE .T RUSTED RESOURCE .

At Kikkoman, we combine a

heritage of more than 350 years of

quality and expertise with leading-

edge production technology to

offer food manufacturers a reliable

source of premium sauces and

ingredients. But were also a

resource. To discuss how we can

assist you in product development

and customized flavor solutions,

give us a call(415) 956-7750.



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B EY O N D SO Y SA U C E: TH E N EX T 50 Y EA R S

Looking for a major culinary trend thats going to revolutionizethe way Americans eat? Look no further than Asian flavors.

Asian flavors are hot and gettinghotter, with no cooldown in sight.According to ACNielsen, U.S.retail sales of Asian foods (excludingWal-Mart) rose 4.5% in 2006. Infact, this segment more thandoubled in size between 2002 and2006, a trend driven in part by a

quickly rising Asian-Americanpopulationthe countrys fastestgrowing ethnic group. The UnitedStates is now home to more than14.4 million Asian-Americans,who make up about 5% of thepopulation according to U.S.Census Bureau figures.

M AINSTREAM APPEAL

But the expanding appetite forAsian flavors is being driven byboth ethnic and mainstreamAmerican consumers, say theexperts. In fact, Packaged Factsprojects that mainstream consumerswill buy 75% of all ethnic foods inthe next decade.

The good news is that Americansare showing a huge appetite forAsian flavors, says Greg Drescher,executive director of strategic

initiatives for the Culinary Instituteof America, St. Helena, California.The challenge is to deliver thoseflavors in an authentic way.

Asian food is reaping the benefits ofa number of converging trends,especially health and convenience.It is perceived as being healthy, andit cooks quickly when youre reallystrapped for time, says DebbieCarpenter, Kikkomans seniormarketing manager for foodservice

and industrial in San Francisco.A TASTE FOR SOY SAUCE

According to Carpenter, soy saucein particular is a natural flavorenhancer that can help add zip tolow-fat foods, especially meat.Good proteins are leaner withoutthe fat, so theres less flavor, shesays. People are looking for healthyfoods that have flavor.

And as baby boomers age and losesome of their ability to taste, theyregoing to want bigger, bolderflavors, she adds. Thats anotheropportunity for soy sauce to beadded to really make that flavorintensify and pop.

R EGIONAL CUISINES

For consumers looking for culinarythrills, as more and more are these

days, Asian flavors offer a chance tosample exotic cultures from an areaof the world that is fast rising ineconomic importance.

People used to think of Asian foodas just Chinese, or maybe Japanesefood, says Carpenter. Now theyregetting more excited about Asiasnumerous regional cuisines. Thedesire for authenticity is going tocontinue to grow. Americans arenow exposed to really good,

authentic ethnic food, and thatswhat they expect. There are a lotof Generation Xers out there whohave grown up with Asian foods.And sushi is in schools nowitsin every mall.

The range of flavors that Americansare familiar with has broadened,agrees Drescher. Were getting amuch broader cross-section ofinterest in Asian flavors. And thefocus of interest is moving fromIndia to Southeast Asia.

SOUTHEAST ASIA GAINS GROUND

Although Chinese and Japanesefood are likely to remain Americanstop Asian choices, the cuisines ofKorea, Thailand, Vietnam,Singapore, Malaysia and Indonesiawill increasingly be consideredstandard Asian fare, too, predict

industry observers.

In fact, tempura, Southeast Asiansatay, Vietnamese sandwiches, curryand Mandarin chicken salad kits

already show signs of one daybecoming mainstays of Americanfood, suggests research fromPackaged Facts.

Pan-Asian foods that mix and matchcuisines are also seeing a surge inpopularity, as restaurateurs lead theway by building on traditionalChinese and Japanese dishes withup-and-coming Southeast Asianflavors, particularly Thai andVietnamese. And the more intensethe flavors, the better, saysCarpenter.

People love bold, she says. BoldAsian flavors can go in so manydifferent directions. If you have abold product and use it as a base,you can make it sweet; you can makeit hot.

Food manufacturers shouldnt beafraid to take advantage of Americasgrowing passion for the rich, fullflavors of Asian cuisine, addsDrescher. This is a very excitingtime for food manufacturers, buttheres a risk of under-imaginingwhere the American palate is going,he says. There are enormously rich,centuries-old culinary traditions inAsia. So many of the flavors in Asiaare ready for prime timethey justneed to be slightly adapted for theAmerican market.

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A TO A ST TO R IC EWIN E FLAV O R IN G

For a new twist on authentic

Asian foods, try seasoning

with traditional rice wine.

Made by fermenting rice

soaked in water, rice wine is

the base for three versatile

Kikkoman liquid products:

SALTED SAKE

A fruity aroma and wine

flavor distinguish this salted

rice wine, which can be usedto replace cooking wine.

Its also an ideal flavoring

ingredient for a variety of

Asian products.

SALTED M IRIN

This salted sweet rice wine

is produced from sake and

other select ingredients.

Mirin enriches flavor and

adds sweetness to myriad

Asian applications, including

teriyaki.

KOTTERIN

Offering a full-flavored

sweetness with fermented

notes for a wide range of

processed food products,

this cooking seasoning can

replace sugar, honey or

light corn syrup. It also

adds an attractive glaze to

prepared foods.



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KF SOY SAUCE

00652: 55-gal plastic drumALTERNATIVE PACKAGING :

07116: 275-gal tote

I Made from non-GMO soybeans.I Naturally brewed shoyu soy sauce; produced by the action

of special strains of microorganisms on soybeans and wheatduring fermentation.

I Kosher certified.

PRESERVATIVE-FREE

SOY SAUCE00617: 55-gal plastic drumALTERNATIVE PACKAGING :

07113: 275-gal tote09050: approx.4,500 gal tanker

I Preservative-free version of our regular soy sauce.I No added Sodium Benzoate or other preservatives.I Kosher certified.

I A preservative-free alternative for a wide variety ofapplications.

I Interchangeable in any formulation calling for regularsoy sauce.

Water, Wheat, Soybeans and Salt.

LIQUID PRODUCTS

18 KIKKOMAN PRODUCT GUIDE 19

K IK K O MA NLIQ U IDPRODUCTS

Our extensive line of

naturally brewed soy sauce

products in liquid form

offers you options for any

formulation need. We offer

reduced-sodium and

preservative-free alternatives,

as well as an innovative

clear variety.

Beyond soy sauce, we offera number of other sauces

and seasonings, from our

original teriyaki to plum

sauce and kotterin.

I Naturally brewed shoyu soy sauce, produced by the action ofspecial strains of microorganisms on soybeans and wheat duringfermentation.

I Tart, sweet, salty flavor with beefy, brewed notes; distinctivefermented bouquet.

I Clear, dark reddish brown color.I Kosher certified.

SOY SAUCE00612: 55- gal plastic drumALTERNATIVE PACKAGING :

07003: 275-gal tote09010: approx.4,500 gal tanker

BENEFITS /APPLICATIONSD ESCRIPTIONPRODUCT /C ODE

LESS SODIUM


07017: 275-gal tote

PRESERVATIVE-FREE

LESS SODIUM


07015: 275-gal tote

PREMIUM SOYSAUCE PTN

00642: 55-gal plastic drumALTERNATIVE PACKAGING :

07008: 275-gal tote

PK-56 CLEARSOY SAUCE

00400: 4.75-gal plastic can

INGREDIENTS

I Made from naturally brewed Kikkoman Soy Sauce through aprocess that reduces Sodium Chloride.

I 37% less sodium than regular Kikkoman Soy Sauce; sodiumcontent is 3,300 mg/100 g (lowest of any leading brand).

I Flavor less salty than that of regular soy sauce; typical brewednotes from fermentation.

I Kosher certified.

I Light amber-colored version of naturally brewed KikkomanSoy Sauce.

I Free from impurities.I Salty with sweet brewed notes resulting from fermentation.I Available only in 4.75-gallon container.

I Naturally brewed premium soy sauce, produced by the actionof special strains of microorganisms on soybeans and wheatduring fermentation.

I Tart, sweet, salty flavor with beefy, brewed notes.I No added Sodium Benzoate or other preservatives.I Higher Total Nitrogen than regular soy sauce.I Kosher certified.

I Made by same process as Kikkoman Less Sodium Soy Sauce.I Differs from Kikkoman Less Sodium Soy Sauce in that it is

preservative-free; no added Sodium Benzoate.I Kosher certified.

I Versatile flavoring and coloring agent.I Natural flavor enhancer.I Salt replacer.I Precursor for reaction flavors.I Applications include: prepared entres, including meat,

poultry, vegetables and seafood. Asian and other ethnicapplications. Sauces, condiments, dressings and gravies.Snack applications. Cured meats. Soups. Marinades.

Water, Wheat, Soybeans, Salt and lessthan 0.10% Sodium Benzoate as apreservative.

I Non-GMO labeling.I A non-GMO alternative for a wide variety of

applications.

Water, Soybeans, Wheat and Salt.

I A lower-sodium alternative for a wide variety ofapplications.

Water, Wheat, Soybeans, Salt, LacticAcid and less than 0.10% SodiumBenzoate as a preservative.

I A lower-sodium, preservative-free alternative for awide variety of applications.

I Interchangeable in any formulation calling for regularsoy sauce.

Water, Wheat, Soybeans, Salt, Alcohol,Vinegar and Lactic Acid.

I Natural flavor enhancer. Higher Total Nitrogen resultsin increased flavor enhancement.

I Versatile flavoring and coloring agent.I Applications include: Prepared entres, including meat,

poultry, vegetables and seafood. Asian and other ethnicapplications.

Water, Soybeans, Wheat and Salt.

I Ideal for formulations in which a lighter end-productcolor is required.

I Can be used in any application that requires naturallybrewed soy sauce, especially with poultry or seafood,soups, sauces and salad dressings.

Water, Soybeans, Wheat, Salt andAlcohol.

SODIUMC HLORIDE(w/w)

WEIGHTPER G ALLON(LBS. AT 59 F)

9.76

9.76

9.76

8.4 +0.3%

9.43

9.357.8 +0.3%

13.7 +0.3%

13.7 +0.3%

13.7 +0.3%

13.8 +0.3%

15.5 +0.3%

9.85

9.43

55-gal drum

275-gal tote


11/13

PLUM SAUCE01550: 4/5-pound plastic bottlesALTERNATIVE PACKAGING :

01551: 50-pound pail

I Also referred to as Duck Sauce.I Sweet and tangy, with notes of plum and sugar.I Currently, contracted production only for 50-pound pail;

see our sales representative.

I Ready to use as is or as a foundation for other productformulations.

I Ready to use as a dipping sauce for prepared appetizers.I Addsflavorand color tomarinades,dressingsand proteinglazes.I Provides sweet-savory appeal in prepared noodle bowls and

rice bowls.

Sugar, Water, Plum Pure, Vinegar, Ginger, Salt, Modified FoodStarch, Fermented Wheat Protein, Citric Acid, Xanthan Gumand less than 0.10% Sodium Benzoate as a preservative.

01551 50-pound pail has no preservative.


K IK K O MA NLIQ U IDPRODUCTS

(CONTINUED)

SALTED MIRIN

Salted Sweet Rice Wine05980: 55-gal plastic drumALTERNATIVE PACKAGING :

05960: 5-gal pail

I Produced from sake and other select ingredients.I Full-flavored sweetness with fermented notes.I Contains alcohol.I Kosher certified.

KOTTERINSweet Rice Wine Seasoning

00660: 55-gal plastic drum

I A type of sweet cooking seasoning.I Full-flavored sweetness with fermented notes.I

Contains less than 1% alcohol.I Kosher certified.

I Wide range of processed food products as a sweetener orflavoring ingredient.

I

Can be used to replace sugar, honey or light corn syrup.I Lends an attractive glaze to prepared foods.

Corn Syrup, Water, Fermented Rice, Vinegar, Flavorings andless than 0.10% Sodium Benzoate as a preservative.

LIQUID PRODUCTSI An authentic marinade/sauce made with naturally brewed

Kikkoman Soy Sauce and other select ingredients.I Salty, tart, sweet and spicy, with pronounced soy aroma and

wine bouquet.I Clear, dark reddish brown color.I Kosher certified.

TERIYAKI SAUCE01402: 55-gal plastic drumALTERNATIVE PACKAGING :

07101: 275-gal tote


SALTED SAKESalted Rice Wine05990: 55-gal plastic drum

INGREDIENTS

I Rice wine produced through a fermentation process.I Fruity aroma and wine flavor.I Contains alcohol.I Kosher certified.


I Well-balanced, authentic teriyaki flavor.I Applications include: teriyaki and other Asian entres.

Barbecue, steak and other sauces. Flavoring marinade forbeef, poultry, seafood. Curing marinade for meats. Saucesfor vegetables.

Soy Sauce (water, wheat, soybeans, salt), Wine, Sugar, Water,Vinegar, Salt, Spices, Onion Powder, Succinic Acid, GarlicPowder and less than 0.10% Sodium Benzoate as a preservative.

I Flavoring ingredient for Asian applications, including teriyaki.I Enriches flavor and adds sweetness.I Lends an attractive glaze to prepared foods.

Water, Rice, Dextrose, Corn Syrup and Salt.

I Flavoring ingredient for Asian applications.I Enriches flavor in a variety of applications.I Can be used to replace cooking wines.

Water, Rice and Salt.

THAI STYLE

CHILI SAUCE01546: 4/5-pound plastic bottlesALTERNATIVE PACKAGING :


I Balance of mildly spicy chilies and garlic in a sweet,tangy sauce.

I Currently, contracted production only for 50-pound pail;see our sales representative.

HOISIN SAUCE01542: 4/5-pound plastic bottlesALTERNATIVE PACKAGING :


I Classic Asian cooking sauce and condiment.I Made with pured plums, miso and soy sauce.I Currently, contracted production only for 50-pound pail;

see our sales representative.


I Adds sweet-savory flavor and attractive reddish brown colorto glazes for proteins and vegetables.

I Ideal in rice bowl and noodle applications.I Adds flavor to vinaigrettes, sauces and marinades.

Sugar, Water, Miso (soybeans, rice, salt), Plum Pure, NaturallyBrewed Soy Sauce (water, wheat, soybeans, salt), Garlic,Caramel Color, Modified Food Starch, Fermented WheatProtein, Vinegar, Salt, Spices, less than 0.10% Sodium Benzoateas a preservative, Xanthan Gum and Citric Acid.



I Adds sweet heat and authentic Southeast Asian flavor to stir-fries and other prepared entres.

I Excellent dipping sauce for prepared appetizers, such as eggrolls and dumplings.

I Base for dressings and marinades.

Sugar, Water, Chili Paste, Garlic, Vinegar, Modified FoodStarch, Salt, Fermented Wheat Protein, Cayenne Pepper, CitricAcid, Xanthan Gum and less than 0.10% Sodium Benzoate asa preservative.


BLACK BEAN SAUCE

01554: 4/4.8-pound plastic bottlesALTERNATIVE PACKAGING :


I Fermented Chinese black beans blended with garlic,Kikkoman Soy Sauce and authentic seasonings.

I Currently, contracted production only for 50-pound pail;see our sales representative.


I Addssavory flavor withheightenedumamiand fermentednotes.I Provides deep, rich flavor and color in noodle- and rice-based

applications.I In marinades, its intense flavor permeates meat, poultry,

seafood and vegetables.

Water, Fermented Black Beans, Garlic, Sugar, Salt, NaturallyBrewed Soy Sauce (water, wheat, soybeans, salt), Vinegar,Fermented Wheat Protein, Citric Acid, Ginger, Spice, XanthanGum and less than 0.10% Sodium Benzoate as a preservative.



12/13

25.0 +2.0%

22.0 +2.0%

DEHYDRATED

SOY SAUCE - KFRS-5005143: 100-pound drum

I Made from the highest-quality reduced-salt soy sauce, whichis made from non-GMO soybeans.

I Maltodextrin, as the carrier used in the process, is also madefrom non-GMO corn.

I Contains 50% less salt than SN-1 and KS-32.I Kosher certified.

DEHYDRATED

SOY SAUCE - KF-105184: 100-pound drum

I Made from non-GMO soybeans.I A non-GMO version of SN-1.I Maltodextrin, as the carrier used in the process, is also made

from non-GMO corn.I Kosher certified.

I Non-GMO labeling.I A non-GMO alternative for a wide variety of applications.I Reconstitution: 1 part KF-1 Soy Sauce to 1 1 3 parts water.

Soy Sauce (wheat, soybeans, salt), Maltodextrinand Salt.

I Instantly dispersible.I Excellent flavor retention during heat processing and freezing.I Less susceptible to caking.I Less dusty.I Reconstitution: 1 part KFRS-50 Soy Sauce to 1 1 3 parts water.

Soy Sauce (soybeans, wheat, salt, vinegar,lactic acid) and Maltodextrin.


K IK K O MA NDEHYDRATEDPRODUCTS

From liquid to dehydrated,

Kikkoman offers more

naturally brewed soy sauce

types than any company

in the worldand the

expertise to help you find

the perfect match for your

product. We also offer

NFE-S, a natural flavor

enhancer. DEHYDRATEDSOY SAUCE HN-1

05170: 100-pound drum

I Spray-dried from naturally brewed Kikkoman Soy Sauce.I

Premium quality soy sauce powder with more intense, con-centrated soy sauce flavor than regular dehydrated soy sauce.I Kosher certified.

DEHYDRATED

SOY SAUCE - KS-3205115: 100-pound drum

I Similar to SN-1, with a slightly less intense soy sauce flavor.I Kosher certified.

I Same as SN-1.I Reconstitution: 1 part KS-32 Soy Sauce to 1 1 3 parts water.


DEHYDRATED PRODUCTSI Spray-dried, instant soy sauce powder made from naturally

brewed Kikkoman Soy Sauce.I Meaty, rich, concentrated soy sauce flavor with pronounced

brewed bouquet.I Golden-tan, free-flowing powder.I Maltodextrin used as carrier in spray-drying process.I Kosher certified.

DEHYDRATED

SOY SAUCE - SN-105150: 100-pound drum


GRANULATED

SOY SAUCE08600: 100-pound drum

INGREDIENTS

I Produced from naturally brewed Kikkoman Soy Sauce.I Easily blended with other ingredients.I Kosher certified.

I Excellent flavor retention during heat processing and freezing.I Heat fusible.I Dispersible and soluble in water.I Reconstitution: 1 part SN-1 Soy Sauce to 1 1 3 parts water.I Reconstitute for use in any application calling for naturally

brewed soy sauce, or use directly in dry formulations.I Applications include: powdered mixes and concentrated bases

for soups, bouillon, sauces, dips and seasoning rubs. Condi-ments and sauces such as Au Jus, Mushroom, Beef, Spaghetti,Asian Vegetable. Snack coatings. Cured meat products.


I Excellent flavor retention during heat processing and freezing.I

Reconstitute for use in any application calling for naturallybrewed soy sauce, or use directly in dry formulations.I Reconstitution: 1 part HN-1 Soy Sauce to1 1 3 parts water.

Soy Sauce (wheat, soybeans, salt) and

Maltodextrin.

I Instantly dispersible and soluble in water.I Eliminates dusting during production.I Less susceptible to caking.I Reconstitute for use in any application calling for naturally

brewed soy sauce, or use directly in dry formulations.I Reconstitution: 1 part Granulated Soy Sauce to 1 1 3 parts water.


33.0 +2.0%

16.0 +2.0%

32.0 +2.0%

32.0 +2.0%

32.0 +2.0%

32.0 +2.0%

SODIUMCHLORIDE(w/w)

NFE-S NATURAL

FLAVOR ENHANCER

05452: 44-pound carton

I Made from fermented wheat protein.I Mild bouillon character; neutral, rich aroma.I Light, golden-tan color; fine, free-flowing powder.

I Can be used to replace hydrolyzed vegetable protein ormonosodium glutamate.

I Ideal for 100% natural products or any product that requiresa clean label.

I Applications include: meat, poultry, seafood, soups, dressings,marinades, dry mixes and seasoning blends.

Wheat Protein, Salt and Maltodextrin.

I Made from Kikkoman Teriyaki Sauce with Maltodextrin asthe carrier and Silicon Dioxide as the anti-caking agent.

I Golden-tan powder with characteristic teriyaki sauce notes.I Kosher certified.

DEHYDRATEDTERIYAKI SAUCE05255: 100-pound drum


I Well-balanced, authentic teriyaki flavor.I Reconstitution: 1 part Dehydrated Teriyaki Sauce to

11 2 parts water.I Applications include: Dry mixes for marinades and rubs.

Meat products, including jerky.

Teriyaki Sauce (soy sauce [wheat, soybeans,salt], wine, vinegar, salt, onion powder, spiceextractives, succinic acid, garlic powder), Mal-todextrin, Sugar, Salt and Silicon Dioxide (as ananti-caking agent).


13/13

WERE HERE FOR YOU.

With state-of-the-art production

facilities in Walworth, Wisconsin,

and Folsom, California, and morethan ten distribution centers

throughout North America,

Kikkoman can assure you prompt

service and product availability.

And thats just the beginning.

Because behind our products is a

long-standing commitment to the

prepared foods industry. So whether

you need product samples, a customblend, technical support or a

creative partner in new product

development, give us a call.

2008 KIKKOMAN SALES USA, INC.Printed in USA KK08INDFH

Corporate HeadquartersKIKKOMAN SALES USA, INC.Industrial Department

P.O. Box 420784San Francisco, CA 94142-0784(415) 956-7750www.kikkomanusa.com

San Francisco Sales Office(415) 956-7750

Los Angeles Sales Office(949) 261-9111

Chicago Sales Office

(630) 954-1244

New York Sales Office(516) 466-0020

Atlanta Sales Office(770) 496-0605

Dallas Sales Office(972) 267-4207

the flavor handbook

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