KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specific microorganisms. During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. The soy sauce is separated from the matured mash by pressing and then pasteurized before filling.
This fine flavored seasoning is so versatile; use it in everyday foods such as chicken, fish, steak, chops, sausages, burgers, soup and stews, egg dishes and pasta dishes etc., as well as for barbecuring and salad dressing.

KIKKOMAN Soy Sauce is produced from water, soybeans, wheat and salt through a natural brewing process which consists of enzymatic reactions of specific microorganisms. During the brine fermentation, all of the proteins from soybeans and wheat are completely hydrolysed into amino acids and low molecular peptides through the action of proteolytic enzymes from the Koji-mould produced. In addition, the unique flavours and aromas of KIKKOMAN soy sauce are produced through the fermentation process. The soy sauce is separated from the matured mash by pressing and then pasteurized before filling.
This fine flavored seasoning is so versatile; use it in everyday foods such as chicken, fish, steak, chops, sausages, burgers, soup and stews, egg dishes and pasta dishes etc., as well as for barbecuring and salad dressing.