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Soy sauce is a great addition to Asian dishes. But even in Europe with its help they complement the taste of so many dishes. Kikkoman sauce has a completely natural basis and composition, it was invented in Japan in 1630 and is still the best in its class. There is an opinion that the founder of the soybean kikkoman was still China, where the recipe was known more than two centuries ago. It is no coincidence that it was not the first century that the kikkoman complements the menu of the Japanese imperial court.
The usual sauce base – water and salt – acquired an unusual sound next to wheat and soy notes. However, there is very little salt in kikkoman, it is soy that gives the main saturation to the dishes. This is why Kikkoman soy sauce can be eaten even by those on a salt-free diet.
The sauce has the color and transparency of mature amber – it is dark brown with a red color and absolutely transparent. Now there is a classic kickcoman, and his lite version. The use of these products is very wide. They can be used as an independent element of Japanese cuisine, and can be added as a component in soups, gravy and main dishes of any European cuisine.
Decorated Kikkoman very convenient, the design of the dispenser was specially designed for this sauce, the form does not slip out of the hands, and the dispenser does not leak and accurately dispenses the amount of food. But today, with the wide production of this sauce, they began to pour it into ordinary bottles. The quality of the product itself is no worse, it just somewhat reduces the price of the product and makes it more accessible for ordinary consumers. It is best to buy a one-time buy in a designer bottle, and then just pour the sauce into it for aesthetic use.
Taste history
After the Japanese began to be considered the main producers of soy sauce in the world, they changed the recipe for a kikkoman. The classic recipe is still kept in the strictest confidence. The main component of this dish is not soy or wheat at all, but a temporary exposure. Kikkoman sauce must be infused for a long time, so that more than 300 shades and aromas are revealed in the bouquet of his taste. There are no dyes and chemical additives in it, a unique bouquet of sauce is achieved due to the natural fermentation of the ingredients. For this reason, an open bottle of sauce must be stored in the refrigerator in order to avoid the further fermentation process in a ready-made and edible product.
Vinegar-chi is the second name of the kick-addict. The Japanese version in comparison with the Chinese counterpart is more subtle, odorous and seasoned. In addition, the Japanese have already developed many varieties of this sauce and each has its own bouquet, its own richness and its own understanding of the gastronomic neighborhood. There is even soy sauce, which is served with desserts, to say nothing of meat or rice.
In the 17 century, when Kikkoman began to conquer the European market, its production was not that big. Today, factories for the production of kikkoman are located not only in Japan, they have branches throughout the world and are actively selling their products. Sauces regularly win prizes at international competitions, so that the kikkoman is also a titled guest of feasts.
Kikkoman nutritional value and its benefits
The calorie content of the most popular Japanese kick-addict is 73 kcal. When observing the diet, you need to remember that in such a product there are a lot of minerals and vitamins, therefore, often, seasoning a diet dish with soy sauce, it turns out energetically valuable food. It contains no fat and cholesterol at all, there are not many carbohydrates, and vegetable protein is the basis. The beneficial vitamin PP that people need in their daily diets is present here in large dosages. Vitamins of group B generally occupy a central place in the utility system of kikkoman soy sauce. The mineral composition of the product has a complete list of substances necessary for the full functioning of the body, most importantly, correctly calculate the dose.
There are a lot of amino acids and antioxidants in a kikkoman. The latter in it even more than in any citrus. This means that the human body will be reliably protected from the attack of free radicals, its youth will last, and many diseases can be avoided. It provides excellent support to the circulatory system, as it increases blood circulation in the body. The vessels are strengthened thanks to the vitamin complex of the kikkoman, from which another usefulness follows: it contributes to the fight against headache, muscle cramps, insomnia and edema.
It is almost impossible to overdo it with a kickman, because he never interrupts the taste of the dish, but only emphasizes its facets. This is very different from the natural soy sauce from the chemically obtained – there artificial components even in a small volume of the product often do not make it clear what, after all, a person eats a dish with a sauce.
Salt in a dish with soy sauce can not be added at all – it is able to fully replace it in terms of taste. In addition, light variations of the kick-addict can help those who want to gradually eliminate salt from their diet. Using the low-salt version, this is much easier to do than simply refusing salt in cooking. Similarly, a kikkoman will easily replace mayonnaise in salads and butter when frying meat dishes.
Spoon of tar in a barrel of soy sauce
The high popularity of Kikkoman among people in many countries of the world has led to the development of numerous chemical counterfeit products. Carcinogenic substitutes for natural ingredients in combination with aggressive preservatives in cheap sauces lead to the development of cancer. It is for this reason that doctors today are confused about whether it is possible to recommend that patients use soy products in principle. It is important to remember that only a natural product can become a friend in the kitchen, and all other cheap chemical options just need to throw out.
If, having bought even the best copy, a person does not know the measure and adds an unlimited quantity of kikkoman to all the food, this may entail the same consequences as eating salt with spoons. Salt deposition is a reason enough to use soy sauce with caution or not at all.
Selection rules
The choice of soy sauce is a sensitive issue. First, you need to be his delicate connoisseur. Secondly, in the markets and in shops where it will not be possible to try Kikkoman, you need to know the distinctive features of its external features. So, when choosing soy sauce:
- Explore the brands that prepare natural soy sauce. Never buy this product on tap in the market, there is a chance to get a fake increases significantly.
- Pay attention to the packaging. The best quality of the sauce will be in a transparent glass, which perfectly retains the entire bouquet of its smells and tastes.
- Read the labels, which must necessarily indicate that the product was made by naturally fermenting the components, and they are listed. Finding unfamiliar and obscure components in the composition, refuse to purchase. Sugar, garlic and vinegar may be present in some natural recipes, it’s not scary.
- Look at the appearance of the product itself, it should be transparent, turbidity is not acceptable. The color can vary from light golden, lighter sauce, to dark brown, viscous and spicy.
Also, in order not to be mistaken with the choice, you can sometimes get acquainted with what kind of reviews the sauce of a particular brand gets among Internet users. Positive opinions will always be only for those instances that really amaze with their taste. In addition to the classic kickcoman, there are very good reviews of the kickcoman teriyaki product. It is great for various marinades. It is perfectly softened hard meat, and the fish is typed fragrance and original taste. Good reviews of chemical liquids in plastic bottles can not be found, they are not only harmful, but also have a nasty taste.