Seasonings are essential in enhancing the flavours of food. Without them, dishes would lack taste. They are used worldwide and vary greatly across different cuisines. For instance, during a recent visit to Georgia, I came across a delicious and fragrant Georgian spice blend called “Khmeli-Shmeli”, which includes blue fenugreek, coriander, and marigold. This seasoning, though widely used in Georgia, is relatively unknown elsewhere.
While regional seasonings like “Khmeli-Shmeli” have limited reach, certain seasonings such as salt, pepper, and soy sauce are globally recognized and used. Soy sauce, especially, has gained popularity worldwide due to the rise of Asian cuisine.
Soy sauce, a staple in Asian cooking, has become indispensable in the preparation of various Asian dishes. It enhances flavours by adding saltiness and umami, making it a versatile seasoning that can be used in over 200 cuisines.
It’s important to note that not all soy sauces are created equal. Naturally brewed soy sauces like Kikkoman from Japan, which involve a fermentation process using only soybeans, wheat, salt, and water, offer superior flavour and quality compared to other soy sauces that are produced quickly and may contain additives.
In recent years, Kikkoman soy sauce has gained popularity among professional chefs in India, who are not only using it for Chinese and Pan-Asian cuisine but also experimenting with incorporating it into a wide range of cuisines, from Indian to Italian.
It’s clear that Kikkoman soy sauce has become a favoured choice for chefs around the world, and its authenticity and quality make it a perfect choice for use in Japanese cuisine. If you are visiting a Japanese restaurant in India and they are not using Kikkoman for dipping sushi, it’s worth suggesting to the chef to consider the use of authentic ingredients only.
It seems that some innovative dessert chefs have started to substitute salt with Kikkoman soy sauce. Instead of using salt, they incorporate Kikkoman into their dessert recipes. For example, some pastry chefs add Kikkoman soy sauce to a vanilla preparation to create a complex salted caramel flavour. You may be sceptical, but you can try drizzling Kikkoman soy sauce on vanilla ice cream at home, and I assure you that you will not be disappointed.
Traditionally, salt and pepper were the go-to seasonings, but now, some say it’s the era of salt, pepper, and soy sauce. I encourage you to explore new, delightful culinary experiences using soy sauce as the all-purpose seasoning and recommend using Kikkoman for the best results. Enjoy!
Harry Hakuei Kosato
Japanese Cuisine Goodwill Ambassador and Kikkoman’s India representative