Kikkoman Soy Sauce Bottle, 150 ml - free shipping

Traditionally brewed soy sauce

Soy sauce is also a must have when eating sushi or sashimi

Soy sauce is an Asian all-purpose seasoning

Adds a rich, salty and flavourful taste to any dish

Product description

Kikkoman soy sauce is naturally brewed over several months, resulting in a top quality, richly colored, aromatic soy sauce that is perfect for all types of seasoning. This is an instance when less is definitely more kikkoman contains only four ingredients: soybeans, wheat, salt and water. Kikkoman Soy Sauce in place of 1/2 tsp. table salt, the sodium content of the recipe is cut by 1000 mg.All-purpose Kikkoman Soy Sauce is naturally brewed from wheat, soybeans, water and salt. Like fine wine, Kikkoman Soy Sauce is aged for several months to develop its characteristic rich, yet mellow flavor, appetizing aroma and distinctive reddish-brown color. Besides using it in traditional Asian dishes, try it in mainstream American foods, classic Mediterranean dishes or exotic Caribbean cuisine. IngredientsWater, Wheat, Soybeans, Salt, Sodium Benzoate - less than 1/10 of 1% as a preservative. Your New Go-To Breakfast: Mushroom Omelet With Soy Sauce Ingredients4 large eggs1/4 cup water1/2 teaspoon Kikkoman Soy Sauce1 tablespoon butter or margarine, divided1 cup sliced white or brown mushrooms chopped parsley for garnish. Whisk together eggs, water and soy sauce. In an 8-inch nonstick skillet over medium- high heat, melt 1 teaspoon of the butter. Add mushrooms and sauté until soft and browned. Remove mushrooms and wipe skillet dry with a paper towel. In the same skillet, melt remaining 2 teaspoons butter over medium-high heat. When butter starts to foam, pour eggs into center of pan and stir with a rubber spatula. When eggs begin to set, pull in from sides of the pan with the spatula, tilting the pan so that unset eggs flow underneath. When eggs are mostly set, shake pan to loosen omelet and spoon mushrooms on top. Fold omelet in half and slide or flip onto plate. Garnish with chopped parsley. Serve immediately. Serves 2. Tyson Cornish Hens in Citrus Herb Brine Ingredients1/2 gallon cold water1/2 cup kosher salt1/2 cup brown sugar1/2 cup Kikkoman Soy Sauce1 orange, cut into quarters1 lemon, cut into quarters3 sprigs fresh rosemary, chopped2 Tyson Cornish hens1-2 tablespoons olive oil In a large stock pot or container, mix water, salt, brown sugar and Kikkoman Soy Sauce to create brine. Stir well until the sugar and salt are dissoed. Add the juice from the orange and lemon and the chopped rosemary; stir to combine. Place the hens in the brine, cover and refrigerate for at least 2 hours or overnight. Remove hens from the brine and rinse well inside and out, pat dry. Rub skin all over with olive oil, and sprinkle with a little salt and pepper. Place in a baking dish, breast sides up. Bake at 350°F for about 1 hour and 30 minutes, or until no longer pink at the bone.Brined Shrimp Cocktail Ingredients Brine1/4 cup kosher salt1/3 cup sugar1/4 cup Kikkoman soy sauce2 tablespoons Old Bay, divided Cocktail Sauce1 can diced tomatoes, chilled1/4 cup Kikkoman Soy Sauce1/2 cup chili sauce5 tablespoons horseradish1 tablespoon sugar2 tablespoons olive oil, divided ProcedureMake the brine using 1 tablespoon of Old Bay and set aside. Peel and devein the shrimp, add to brine and let soak for 30 minutes at room temperature. Remove shrimp from the brine, and rinse with cold water then pat dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil and 1 tablespoon of Old Bay. Place the shrimp on a baking sheet and broil for 2 minutes, turn shrimp over and broil until done, about 2 minutes. Transfer the cooked shrimp to a large plate and refrigerate immediately. Combine the cocktail sauce ingredients in a blender and chill. Serve the shrimp with the cocktail sauce.

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