THE FLAVOR HANDBOOK

A REFERENCE AND PRODUCT GUIDE

TABLE OF CONTENTS

INTRODUCTION
Introduction The Evolution of Soy Sauce Natural Brewing vs. Non-Brewed A Matter of Complexity and Depth The Benefits of Naturally Brewed Soy Sauce Soy Sauce and Flavor Enhancement Kikkoman Soy Sauce: Form Follows Function Applications: What Soy Sauce Can Do Kikkoman Industrial Products: Soy Sauce Is Just the Beginning Beyond Soy Sauce: The Next 50 Years Product Reference Guide

2 4 5 6

Would it surprise you to learn that one of todays most versatile flavor enhancers was created in Asia more than 2,500 years ago?
For centuries, chefs and home cooks have relied on the mysterious flavorboosting properties of naturally brewed soy sauce. And today, food manufacturers throughout the world are recognizing its unique ability to enhance the flavor, aroma and color of food products that go far beyond traditional Asian applications. Its the key to the deep, rich flavor of a hearty soup. The savory accent in beef jerky. Even the delicate, sweet-salty notes that round out a chocolate syrup. These days, big flavor is big news. From Asian to Latin American, Mediterranean to mainstream American, theres a whole new world of flavor opportunities out there. And no matter where in the world of flavor youre headed, naturally brewed Kikkoman Soy Sauce can help. Whether youre working with ethnic flavor profiles or formulating classic American foods, it can add depth, richness, rounding and color, bringing a flavor system together without masking or overpowering. In entres, sauces, dressings, snacks, dry mixes and even desserts, it can be the finishing touch that makes all the difference. Yes, soy sauce is showing up in some pretty unexpected places. And once you discover its amazing story, youll understand why. Its a story about transformations. About how four simple elements come together to make a whole far greater than the sum of its parts. Its a story about how that magical ingredient interacts with other foods to introduce them to an entirely new dimension of flavor. And these days, considering the source is more important than ever. Kikkoman Soy Sauce is made right here in the United States from premium North American ingredients. The ancient, natural brewing process blends centuries-old tradition with cutting-edge technology in two HACCP-approved US plants. That means customers can count on consistently superior flavor, aroma, quality, supply and safety in every shipment. Kikkoman offers the worlds broadest selection of soy sauce forms, including liquid, powdered, granulated, clear, less sodium and preservative-free. Theyre perfectly balanced natural flavor enhancers that offer a cleanlabel solution for all kinds of applications, from Asian to mainstream. Kikkoman also offers a growing line of Asian sauces and seasonings. Kikkoman has been a trusted ingredient in American homes, restaurants and food products for more than half a century. Reliable products and responsive technical supportthats the Made in the USA Kikkoman difference.

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WHATS

IN A

NAME?
THE EVOLUTION OF SOY SAUCE NATURAL BREWING VS. NON-BREWED
THE NATURAL BREWING PROCESS Brewing is accomplished in three distinct steps: koji making, brine fermentation and refining. 1. KOJI MAKING. The process begins by combining carefully selected soybeans and wheat under precisely controlled conditions. Next, a seed mold, Koji aspergillus, is introduced, and the mixture is allowed to mature for three days in large perforated vats through which air is circulated. 2. BRINE FERMENTATION. The resulting culture, or koji, is then transferred to special fermentation tanks and mixed with salt water to produce a mash called moromi. The next, and perhaps most critical, step is allowing the moromi to ferment for several months, using osmophilic lactic acid bacteria and yeasts. During this time, the soybeans and wheat transform into a semiliquid, reddish brown mature mash. It is this aging process that creates the many distinct flavor and fragrance components that build the soy sauce flavor profile. 3. REFINING. Following the months of moromi fermentation, the raw soy sauce is separated from the cake by pressing it through layers of filtration cloth. The liquid that emerges from this filtration is then refined, pasteurized and packaged as finished soy sauce. THE NON-BREWED PROCESS The procedure for producing nonbrewed soy sauce is entirely different. First, soybeans are boiled with hydrochloric acid for 15 to 20 hours. After the soybeans yield their maximum amount of amino acids, the mixture is cooled to stop the hydrolytic reaction. The amino acid liquid is then neutralized, pressed through a filter, mixed with active carbon and, finally, purified through filtration. Caramel color, corn syrup (for sweetness) and salt are typically added to this hydrolyzed vegetable protein mixture. Finally, the mixture is refined and packaged. To improve chemically hydrolyzed soy sauce, a semichemical procedure is sometimes used. Here, the beans are hydrolyzed with a lower concentration of hydrochloric acid. The resulting hydrolyzate is then fermented with osmophilic yeasts in the presence of wheat koji. While this procedure is said to improve the flavor and aroma, the resulting product still is considered a chemical soy sauce with undesirable compounds.

THE NATURAL BREWING PROCESS

In Japanese, kikko means tortoise shell and man means ten thousand. In Japan, the tortoise is a traditional symbol of steady progress and longevity, since, according to folklore, the animal is believed to live as long as ten thousand years. The Kikkoman trademark, designed more than three and a half centuries ago, is a hexagon representing the tortoise shell, with the character for ten thousand in the centera fitting symbol for one of the worlds oldest food brands. To prepare for winter, people in ancient Asia preserved meat and fish by packing them in salt. The liquid by-product that leached from the preserved meat was often used as a base for savory broths and seasonings. In the sixth century BC, when Buddhismand with it, vegetarianism became widely practiced in Japan and China, the need for a meatless broth base and condiment arose. One version was a salty paste made from fermented grains, an early precursor of modern soy sauce. While studying in China, a Japanese Zen priest came across a new seasoning made from fermented soybeans. Upon his return to Japan, the priest began making his own version and introducing it to other people. Over the years, the Japanese improved and refined this soy sauce, eventually adding wheat in equal proportion to the soybeans to create a more mellow, balanced flavor. By the 1600s, soy sauce had evolved into a condiment closely resembling the product we know today. It was at this time that the Kikkoman story began in the town of Noda, not far from present-day Tokyo, when the founding families began making quality food seasonings. Still operated by descendants of those original families, Kikkoman is one of the worlds oldest food companies. THE SCIENCE OF SOY SAUCE: A TALE OF TWO METHODS The most important thing to know about soy sauce is that there are two main types: naturally brewed (also known as fermented) and nonbrewed (sometimes called chemically hydrolyzed). These products differ as greatly as the processes used to produce them. Natural brewing is the traditional method passed down through the centuries. It is a fermentation process, much like the production of beer and wine, that requires several months to complete. Nonbrewed soy sauce, on the other hand, is produced using a process developed in the 20th century. The result of acid hydrolysis, nonbrewed soy sauce takes only a few days to produce.

Created in China more than 2,500 years ago, soy sauce is one of the worlds oldest condiments. Over the centuries, it has remained a cornerstone of many Asian cuisines. And today, it is becoming increasingly known in the West as a natural seasoning that promotes balance among ingredients in food products.

The human element: Highly trained production technicians elevate the science of natural brewing to a fine art.

The difference is clear: Naturally brewed soy sauce is transparent, with a light amber color and wonderfully balanced flavor and aroma.

Non-brewed soy sauce is often opaque, with a harsh, overpowering flavor and pronounced chemical aroma.

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TABLE 1

BREWED SOY SAUCE FLAVOR COMPONENTS*

Acetaldehyde Acetone Propanal (propionaldehyde) 2-Methylpropanal (isobutyraldehyde) 3-Methylbutanal (isovatoraldehyde) Ethyl acetate 2-Hexanone 2,3-Hexanedione Ethanol 2-Propanol 2-Methyl-1-propanol (isobutyl alcohol) 3-Methylbutyl acetate 1-Butanol (n-butyl alcohol) 3-Methy-1-butanol (isoamyl alcohol) 2-Methyl-3-tetrahydrofuranone 2-methylpyrazine 3-Hydroxy-2-butanone (acetoin) 2,6-Dimethylpyrazine 2,3-Dimethylpyrazine Benzoic acid 2-Acetyl furan Benzaldehyde Furfuryl acetate 2-Methyl propanoic acid Bornyl acetate 4-Pentanolide Butanoic acid Phenyl acetaldehyde Furfuryl alcohol Ethyl benzoate 3-Methylbutanoic acid Diethyl succinate Borneol 3-Methylthio-1-propanol (methional) Ethyl phenylacetate 2-Phenylethyl acetate 2-Methoxyphenol Benzyl alcohol Ethyl-2-dydroxy-propanoate (ethyl lactate) 2-Ethyl-6-methylpyrazine Acetic acid 3-Ethyl-2,5-dimethylpyrazine 4-Hydroxy-2-ethyl-5-methyl-3(2H)-furanone 4-Hydroxy-5-ethyl-5-methyl-3(2H)-furanone 4-Hydroxy-5-methyl-3(2H)-furanone 2-Phenylethanol 3-Hydroxy-2-methyl-4-pyrone (maltol) 2-Acetylpyrrole 2-Methoxy-4-ethylphenol (4-ethylguaiacol) 4-Ethylphenol 2,6-Dimethoxyphenol Ethyl myristate

A MATTER OF COMPLEXITY AND DEPTH

The differences between brewed and non-brewed soy sauces go far beyond production methods. Brewed soy sauce has almost 300 identifiable constituents.
These work together to create flavor and aroma (some components are listed in the accompanying table). They are the direct result of several reactions that take place concurrently during fermentation. SALT: The brine added at the beginning of fermentation contributes saltiness, with the finished salt concentration ranging from 12.0% to 18.0%. But the salt isnt there only for flavorit is essential to the process. If, for example, the added salt level were reduced, the lactic acid bacteria and yeast in the moromi would act differently and yield a product with a very different flavor profile. The salt concentration is also necessary to help protect the finished sauce from spoilage. AMINO ACIDS: Enzymes denature the soybean protein into amino acids (such as glutamic acid, aspartic acid, lysine, alanine, glycine and tryptophan) and peptides. Not only do these amino acids and peptides contribute a full, robust flavor, but many can also act as flavor potentiators. Finished soy sauce contains between 1.5% and 1.65% total nitrogen (weight per volume), with glutamic acid being the predominant amino acid. SUGAR: The moromi enzymes also convert the wheat starch into sugars. Adequate sugar development is important to the finished soy sauce because it subdues the saltiness. Although glucose is the primary sugar, more than ten other sugars have been isolated. Yeast acts upon a portion of these sugars to form alcohols. Ethanol is the predominant of these, and imparts many flavoring and aromatic characteristics. It also indicates the presence of other aromatic compounds produced by fermentation. Ethanol content varies depending on the type of soy sauce. In tamari sauce, for example, the lower levels of wheat dont contribute enough starch to create ethanol, so its flavor profile is entirely different. COLOR: Some of the amino acids and the sugar subsequently undergo a Maillard reaction during fermentation to develop the sauces characteristic reddish brown color. Careful process control learned through years of soy sauce brewing is critical here because the flavor will be adversely affected if too many of these flavor-contributing components change into coloring substances. If the finished sauce is exposed to oxygen, its color will darken undesirably. To protect

both the flavor and the color, opened containers of soy sauce should be sealed and refrigerated to control this reaction. ACIDS: Part of the alcohols and an additional portion of the sugar react to produce acids. Finished soy sauce has a pH of about 4.8 and contains around 1.0% lactic acid. This contributes refined, rounded tartness that is believed to be one of the keys to good soy sauce flavor. In addition to lactic acid, more than ten other organic acids may also be identified, including succinic. The acids act both as flavorings and as natural preservatives. AROMATIC ESTERS: Ethanol, once again, is critical because it combines with some of these organic acids to form estersthe same esters that give fine wines their bouquet. Without this reaction, virtually all of soy sauces aroma component would be missing. Because the sense of smell is so critical to taste, the importance of the alcohol content is clear. POST-FERMENTATION DEVELOPMENT: While much of brewed soy sauces unique flavor can be attributed to the extended fermentation process, the refining process is also critical. The heat of pasteurization further develops large numbers of compounds that contribute to aroma and flavor. At the same time, this step deepens the sauces color. Of course, pasteurization improves stability by deactivating most of the enzymes and by producing organic acids and phenols to inhibit the growth of microorganisms.

CHEMICALLY HYDROLYZED SOY SAUCE FLAVOR COMPONENTS**

Methanol Acetaldehyde Ethanol Propanol Acetone Ethyl formate Methyl acetate 1-Propanol 2-Methylpropanol Ethyl acetate 2-Methyl-1-propanol 1-Butanol 3-Methylbutanal 2,3-Pentanodione 3-Methyl-butanol PRODUCT GUIDE 6 KIKKOMAN *Nunomura et al. (1976) **Omori (1984)

TABLE 2

COMPARING THE AMINO ACID COMPOSITION OF BREWED VERSUS NON-BREWED SOY SAUCES
Sauce Type Brewed Non-Brewed A Non-Brewed B 1.29 1.49

THE BENEFITS OF NATURALLY BREWED SOY SAUCE

Total Nitrogen 1.65 (grams/100 ml) Amino Acid/ 0.49 Total Nitrogen Glutamic Acid 1.10 (grams/100 ml) Glutamic Acid/ 0.65 Total Nitrogen

0.49

0.43

Brewed and non-brewed soy sauces differ significantly, both in production method and in chemistry. But what does this mean to the flavor?
The net effect of all the constituents working together gives soy sauce its unique complexity. Because so many of these key components are different from and/or missing in a non-brewed sauce, its flavor can never be the same. You might think that because soy sauces primary flavoring constituents are amino acids, a chemically produced amino acid solution should work the same as a naturally brewed one. However, this is no more truthful than saying ethyl alcohol dissolved in water is the same as wine. How much can the two types of soy sauce really differ? AMINO ACID ADVANTAGES acid nitrogen and calculating the ratio of amino acid nitrogen to total nitrogen. When you look at the table, the figures for the amino acid to total nitrogen ratio appear to be in the same range for both brewed and non-brewed soy sauces. However, the results for glutamic acid and the ratios of glutamic acid to total nitrogen vary significantly. This not only creates a different flavor balance in the non-brewed sauce, but can also indicate either that glutamic acid has been added to it or that a glutamine-rich raw material, such as wheat gluten, was used instead of soybeans. While glutamic acid is important, another key amino acid is tryptophan. This component provides specific flavor contributions, yet is missing entirely in chemically hydrolyzed soy sauce. In fact, a total lack of tryptophan is one of the standard indicators of a non-brewed soy sauce. AVOIDING UNDESIRABLE ELEMENTS In addition to creating a different amino acid profile, chemical hydrolyzation can lead to various secondary reactions that create several objectionable flavoring components not present in brewed soy sauce. Among these are dark humins, furfural, dimethyl sulfide, hydrogen

1.28

0.88

1.00

0.59

TABLE 3

ANALYZING THE DIFFERENCES BETWEEN BREWED AND NON-BREWED SOY SAUCES

Assay Brewed Non-Brewed 18.20

Sodium Chloride 16.00 (grams/100 ml) Total Nitrogen (grams/100 ml) Amino Acid/ Total Nitrogen Glutamic Acid (grams/100 ml) Glutamic Acid / Total Nitrogen Reducing Sugar (grams/100 ml) Alcohol (grams/100 ml) Titratable Acidity Levulinic Acid (grams/100 ml) 1.65

1.29

0.49

0.49

1.10

1.28

0.65

1.00

3.00

4.95

Lets start with the amino acids, because they contribute so significantly to the flavor profile. In non-brewed soy sauce, the acid hydrolysis tends to be more complete than that of fermentation. As a result, the entire amino acid profiles of the two types of soy sauce are different. The total nitrogen content of a soy sauce indicates the amount of proteinaceous materials present. A brewed sauce will have levels approaching 1.65% weight per volume (see the comparison in Table 2). How much of this protein has been converted into flavoring components can be determined by specifically analyzing the amino

2.40

0.20

2.20 0.00

0.85 0.61

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THE MYSTERY
sulfide, levulinic acid and formic acid. Furfural, dimethyl sulfide and hydrogen sulfide, in particular, all have strong off-odors. THE ORGANIC ACID BALANCE Despite the fact that the pH and titratable acidity may be similar, the organic acids differ greatly between brewed and non-brewed soy sauces. The main organic acid in brewed soy sauce is lactic acid, while formic acid has that distinction in nonbrewed soy sauce. Lactic acid contributes a much more balanced flavor when used in products. It imparts a mild acidic flavor with some lingering effects, yet does not overpower more subtle flavors. Other acids simply will not create the same effect. Another distinct difference is the presence of levulinic acid in nonbrewed soy sauce. Because this acid does not occur in nature, it offers yet another way to determine the type of soy sauce through chemical analysis. SUGAR, AROMA AND COLOR: THE MISSING PIECES Non-brewed soy sauces frequently have no wheat-based raw materials. This omission and the lack of fermentation mean that sugars are not produced and will not be present in the finished sauce unless they are added. The sugars sweetness is a key feature of the flavor profile, as are the chemical constituents that are formed from sugar during fermentation. At this time, some of the sugars are changed to alcohol, a primary aroma component of brewed soy sauce. In addition, most of the aromacontributing esters produced when alcohol reacts with lactic acid are absent in a non-fermented soy sauce. The Maillard reaction that contributes to color and flavor never happens in non-brewed soy sauce, because the sugar and amino acid makeup is different from that of brewed. Consequently, the color development is not the same, and caramel color must be added to the non-brewed product. SALT: A MATTER OF PERCEPTION Salt content, in particular, illustrates how important the synergy of a brewed soy sauces many constituents really is. When you compare a brewed with a non-brewed soy sauce, the sodium chloride contents frequently are in the same range (16.0% to 17.0%, weight per volume), yet when tasted, the nonbrewed sauce has a harsh salinity that is missing from the brewed, which tastes much smoother. This is the result of the other constituents working together to ameliorate the salty taste and meld it into the overall profile. TOWARD
A

OF

UMAMI

SOY SAUCE AND FLAVOR ENHANCEMENT

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 fifth taste, making foods taste richer and more fully rounded.

Besides contributing directly to flavor and functionality, soy sauces composition makes it useful as a natural flavor enhancer.
The overall flavor experience is a combination of several concurrent reactions in the mouth. First, the molecules of various food components trigger receptors for the basic tastes. While this is happening, aromas enter the nose both through the nostrils and through the roof of the mouth. Here, olfactory receptors transmit odor perception to the brain, where the information is combined with that of the taste receptors. This combination is finally influenced by physical perceptions in the mouth. Flavor enhancers help to combine these reactions into a unified, blended flavor experience and to intensify the overall effect. Soy sauce is a flavor enhancer primarily because of its amino acid content. Many amino acids have been identified both as flavor potentiators and as umami (see sidebar) contributorsmost notably, glutamic acid. But soy sauces glutamic acid content isnt the only thing contributing to its flavor-enhancing capabilities. Umami ingredients, such as glutamic acid, may work synergistically with salt to produce an enhancing effect, according to one researcher. Soy sauce, as previously discussed, has plenty of both.

A CLEANER LABELNATURALLY
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. NON-BREWED SOY SAUCE: Water, Hydrolyzed Corn and Soybean Protein, Corn Syrup, Salt, Citric Acid, Caramel Color and Sodium Benzoate as a preservative.

CLEANER LABEL

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A final point on the performance of brewed and non-brewed soy sauces concerns how each appears on a product label. Because soy sauce has no standard of identity in the U.S., its contents must be broken 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% Sodium Benzoate as a preservative). Some varieties are even available without sodium benzoate. Non-brewed soy sauce, on the other hand, will have other ingredients, such as corn syrup, caramel color, citric acid and, in some cases, added monosodium glutamate.

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SOY SAUCEIN CHOCOLATE?

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. Kikkoman offers a liquid or powdered soy sauce type to fit the requirements of any product or process. POWDERED SOY SAUCES Soy sauces in powdered form can be used in powdered mixes and concentrated bases for soups, bouillon, sauces, dips and seasoning rubs. They are also ideal in snack coatings and seasonings. Kikkoman dehydrated soy sauces are made by spray-drying the sauce onto maltodextrin. In addition to spray-dried powders, we offer granulated soy sauce, which is instantly dispersible and water soluble, so it blends easily with other ingredients. Granulated soy sauce is less susceptible to dusting and caking than dehydrated soy sauce. REDUCED-SODIUM OPTIONS Kikkoman Soy Sauce is available with a reduced sodium content in both liquid and powdered form. To retain proper fermentation and the formation of flavor compounds, sodium must be removed after the brewing process is complete, using a proprietary dialysis process that reduces the sodium content from 13.5% to 8.4% by weight (37% less sodium than regular soy sauce). For functional reasons, dont assume that less sodium soy sauce will serve as a one-to-one replacement for regular soy sauce. In cold-filled salad dressings, for example, sodium contributes a preservative effect. Switching to a less sodium soy sauce without compensating for this could lead to problems with yeast and lactic acid bacteria contamination. PRESERVATIVE-FREE SOY SAUCE While soy sauce does have inherent preservative qualities, sodium benzoate is usually added to ensure optimal shelf life. Kikkoman does, however, offer preservative-free soy sauce for those who desire a still cleaner label. CLEAR SOY SAUCE Many products, such as poultry, seafood and some sauces, need to maintain a light color. For such applications, Kikkoman has introduced a soy sauce that is nearly clear but has the same flavor profile and fermentation components as regular brewed soy sauce. PROCESSING AND STORAGE CONSIDERATIONS All forms of soy sauce offer excellent process stability. Retorting and pasteurization present no significant problems with flashing off of aromatic volatiles. Microwavable foods, though, do require some special consideration. Research has shown that microwaving frequently causes volatile aromatics in flavors to flash off in ways that differ from conventional heating. The same may be true for soy sauce. Be sure to evaluate the performance of soy sauce in the

KIKKOMAN SOY SAUCE: FORM FOLLOWS FUNCTION

microwave against a conventionally prepared control so any significant differences can be minimized. Soy sauces salt content also must be considered when incorporating it into a microwavable meal. Concentrated salt solutions tend to absorb microwave energy more efficiently and heat more rapidly. If soy sauce is applied topically to a chicken breast, for example, it can result in runaway heating on the surface, so the outside might appear done (or overdone) while the inside is undercooked. To be certain, incorporate soy sauce into the product formula or into a sauce so the salt concentration is distributed evenly. Soy sauce should be stored below 70F. At this temperature, unopened containers of regular soy sauce have a shelf life of eighteen months. If stored at room temperature, an opened container has a shelf life of about one month. If refrigerated at temperatures under 40F, its shelf life is approximately three months. Once opened, the sauce should be covered and refrigerated for storage. Use opened containers as quickly as possible.

APPLICATIONS: WHAT SOY SAUCE CAN DO

BACON/CURED MEATS Adds color, balances sweet and smoked flavor, contributes salt for curing and adds natural preservatives. BEEF AND BEEF ENTR ES E Contributes savory flavor, adds color, helps blend spice flavors, enhances aroma. BREAD
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FAJITAS

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MEXICAN ENTR ES E

Blends and enhances spices in marinades, contributes salt, helps enhance grilled color, enhances meaty flavor in quick-grilled application. GINGERBREAD Adds color, helps blend spice flavors, moderates sweetness. JERKY Contributes salt for curing, blends spice flavors, enhances meaty flavors, contributes color, can enhance or even replace preservatives. PASTA SALAD Smooths the harshness of vinegar, blends and enhances spice flavors, contributes salt. SALAD DRESSINGS Adds savory flavor, helps temper vinegars harshness, helps condiments blend spice flavors, contributes preservation to cold-filled dressings, adds color, replaces Worcestershire sauce. SNACKS Blends flavors of other seasoning ingredients, contributes salt, adds color, provides savory flavor. SOUPS, STEWS, BROTHS Enhances overall flavor profile, contributes aroma, adds color.

ROLLS

Contributes salt to moderate yeast activity, helps blend yeast and grain flavor notes, adds color. CHICKEN AND CHICKEN ENTR ES E Contributes savory flavor, helps blend spice flavors, enhances aroma. CHOCOLATE SYRUPS /COATINGS Blends dairy notes, sweetness and cocoa flavor, moderates sweetness; alcohol enhances fruity top notes, contributes color. COOKIES AND CAKES Helps blend flavors and add complexity, tempers sweetness, adds color, enhances fruity top notes of chocolate chips, if any. DRY MIXES Adds savory notes, enhances aroma and flavor for homemade appeal; granulated forms dissolve easily when prepared in the home, contributes color.

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TRUSTED SOURCE. TRUSTED RESOURCE.

KIKKOMAN INDUSTRIAL PRODUCTS: SOY SAUCE IS JUST THE BEGINNING
At Kikkoman, we combine a heritage of more than 350 years of quality and expertise with leadingedge 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.

For years, food manufacturers have trusted Kikkoman as their leading source for the largest selection of soy sauces in liquid and dehydrated forms. And today, you can count on us for a growing line of premium sauces, ingredients and seasonings formulated for consistency and optimal performance in food manufacturing.
YOUR SOURCE FOR AUTHENTIC ASIAN FLAVOR Asian flavors are more popular and profitable than ever. Our growing product line can help you meet the demand with products like Teriyaki Sauce, Hoisin Sauce, Black Bean Sauce, Plum Sauce and Thai Style Chili Sauce. And we also offer a range of versatile flavor-enhancing ingredients, including Natural Flavor Enhancer (NFE-S), Kotterin, Salted Mirin and Salted Sake. These essential flavor building blocks can be used in everything from prepared entres and meal kits to sauces and dressingsas ingredients or as stand-alone condiments. Each is a complete, balanced flavor system that eliminates the need to source hardto-find, inconsistent ingredients from specialty suppliers. PRODUCTS DESIGNED WITH YOU IN MIND Our entire industrial line of naturally brewed soy sauces, teriyaki, seasonings and ingredients is available in a variety of convenient pack options to meet any manufacturing need from half-gallons to 55-gallon drums, trailers and railway cars. And because theyre made in the USA by Kikkoman, you can count on premium quality, consistency and timely availability with every order. Whether youre creating Asianflavored products or looking to enhance the flavor and umami components of Western foods, make Kikkoman your first call for naturally brewed soy sauce and authentic, consumer-preferred Asian sauces and flavor components.

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BEYOND SOY SAUCE: THE NEXT 50 YEARS

A TOAST TO RICE WINE FLAVORING

For a new twist on authentic Asian foods, try seasoning with traditional rice wine. Made by fermenting rice

Looking for a major culinary trend thats going to revolutionize the way Americans eat? Look no further than Asian flavors.
Asian flavors are hot and getting hotter, with no cooldown in sight. According to ACNielsen, U.S. retail sales of Asian foods (excluding Wal-Mart) rose 4.5% in 2006. In fact, this segment more than doubled in size between 2002 and 2006, a trend driven in part by a quickly rising Asian-American populationthe countrys fastest growing ethnic group. The United States is now home to more than 14.4 million Asian-Americans, who make up about 5% of the population according to U.S. Census Bureau figures. MAINSTREAM
APPEAL

Asian food is reaping the benefits of a number of converging trends, especially health and convenience. It is perceived as being healthy, and it cooks quickly when youre really strapped for time, says Debbie Carpenter, Kikkomans senior marketing manager for foodservice and industrial in San Francisco. A TASTE
FOR SOY SAUCE

But the expanding appetite for Asian flavors is being driven by both ethnic and mainstream American consumers, say the experts. In fact, Packaged Facts projects that mainstream consumers will buy 75% of all ethnic foods in the next decade. The good news is that Americans are showing a huge appetite for Asian flavors, says Greg Drescher, executive director of strategic initiatives for the Culinary Institute of America, St. Helena, California. The challenge is to deliver those flavors in an authentic way.

According to Carpenter, soy sauce in particular is a natural flavor enhancer that can help add zip to low-fat foods, especially meat. Good proteins are leaner without the fat, so theres less flavor, she says. People are looking for healthy foods that have flavor. And as baby boomers age and lose some of their ability to taste, theyre going to want bigger, bolder flavors, she adds. Thats another opportunity for soy sauce to be added to really make that flavor intensify and pop. REGIONAL CUISINES For consumers looking for culinary thrills, as more and more are these days, Asian flavors offer a chance to sample exotic cultures from an area of the world that is fast rising in economic importance.

People used to think of Asian food as just Chinese, or maybe Japanese food, says Carpenter. Now theyre getting more excited about Asias numerous regional cuisines. The desire for authenticity is going to continue to grow. Americans are now exposed to really good, authentic ethnic food, and thats what they expect. There are a lot of Generation Xers out there who have grown up with Asian foods. And sushi is in schools nowits in every mall. The range of flavors that Americans are familiar with has broadened, agrees Drescher. Were getting a much broader cross-section of interest in Asian flavors. And the focus of interest is moving from India to Southeast Asia. SOUTHEAST ASIA GAINS GROUND Although Chinese and Japanese food are likely to remain Americans top Asian choices, the cuisines of Korea, Thailand, Vietnam, Singapore, Malaysia and Indonesia will increasingly be considered standard Asian fare, too, predict industry observers. In fact, tempura, Southeast Asian satay, Vietnamese sandwiches, curry and Mandarin chicken salad kits

already show signs of one day becoming mainstays of American food, suggests research from Packaged Facts. Pan-Asian foods that mix and match cuisines are also seeing a surge in popularity, as restaurateurs lead the way by building on traditional Chinese and Japanese dishes with up-and-coming Southeast Asian flavors, particularly Thai and Vietnamese. And the more intense the flavors, the better, says Carpenter. People love bold, she says. Bold Asian flavors can go in so many different directions. If you have a bold product and use it as a base, you can make it sweet; you can make it hot. Food manufacturers shouldnt be afraid to take advantage of Americas growing passion for the rich, full flavors of Asian cuisine, adds Drescher. This is a very exciting time for food manufacturers, but theres a risk of under-imagining where the American palate is going, he says. There are enormously rich, centuries-old culinary traditions in Asia. So many of the flavors in Asia are ready for prime timethey just need to be slightly adapted for the American market.

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 used to replace cooking wine. Its also an ideal flavoring ingredient for a variety of Asian products.

SALTED MIRIN
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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KIKKOMAN

PRODUCT GUIDE

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LIQUID
KIKKOMAN LIQUID PRODUCTS
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 offer a number of other sauces and seasonings, from our original teriyaki to plum sauce and kotterin.
55-gal drum
LESS SODIUM SOY SAUCE
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PRODUCTS
BENEFITS /APPLICATIONS
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PRODUCT/CODE
SOY SAUCE

DESCRIPTION
I

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

SODIUM CHLORIDE (w/w)

WEIGHT PER GALLON (LBS. AT 59F)

00612: 55- gal plastic drum

ALTERNATIVE PACKAGING:

07003: 275-gal tote 09010: approx.4,500 gal tanker

Naturally brewed shoyu soy sauce, produced by the action of special strains of microorganisms on soybeans and wheat during fermentation. Tart, sweet, salty flavor with beefy, brewed notes; distinctive fermented bouquet. Clear, dark reddish brown color. Kosher certified.

Versatile flavoring and coloring agent. Natural flavor enhancer. Salt replacer. Precursor for reaction flavors. Applications include: prepared entres, including meat, poultry, vegetables and seafood. Asian and other ethnic applications. Sauces, condiments, dressings and gravies. Snack applications. Cured meats. Soups. Marinades. A preservative-free alternative for a wide variety of applications. Interchangeable in any formulation calling for regular soy sauce.

13.7 + 0.3%

9.76

PRESERVATIVE-FREE SOY SAUCE

00617: 55-gal plastic drum

ALTERNATIVE PACKAGING:

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

Water, Wheat, Soybeans and Salt.

13.7 + 0.3%

9.76

07113: 275-gal tote 09050: approx.4,500 gal tanker

KF SOY SAUCE

00652: 55-gal plastic drum

ALTERNATIVE PACKAGING:

07116: 275-gal tote

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Made from non-GMO soybeans. Naturally brewed shoyu soy sauce; produced by the action of special strains of microorganisms on soybeans and wheat during fermentation. Kosher certified. Made from naturally brewed Kikkoman Soy Sauce through a process that reduces Sodium Chloride. 37% less sodium than regular Kikkoman Soy Sauce; sodium content is 3,300 mg/100 g (lowest of any leading brand). Flavor less salty than that of regular soy sauce; typical brewed notes from fermentation. Kosher certified. Made by same process as Kikkoman Less Sodium Soy Sauce. Differs from Kikkoman Less Sodium Soy Sauce in that it is preservative-free; no added Sodium Benzoate. Kosher certified.

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

Water, Soybeans, Wheat and Salt.

13.7 + 0.3%

9.76

A lower-sodium alternative for a wide variety of applications.

00622: 55-gal plastic drum

ALTERNATIVE PACKAGING:

Water, Wheat, Soybeans, Salt, Lactic Acid and less than 0.10% Sodium Benzoate as a preservative.

8.4 + 0.3%

9.43

07017: 275-gal tote

PRESERVATIVE-FREE LESS SODIUM SOY SAUCE

00627: 55-gal plastic drum

ALTERNATIVE PACKAGING:

A lower-sodium, preservative-free alternative for a wide variety of applications. Interchangeable in any formulation calling for regular soy sauce.

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

7.8 + 0.3%

9.35

07015: 275-gal tote

275-gal tote
PREMIUM SOY SAUCE PTN
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00642: 55-gal plastic drum

ALTERNATIVE PACKAGING:
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07008: 275-gal tote

Naturally brewed premium soy sauce, produced by the action of special strains of microorganisms on soybeans and wheat during fermentation. Tart, sweet, salty flavor with beefy, brewed notes. No added Sodium Benzoate or other preservatives. Higher Total Nitrogen than regular soy sauce. Kosher certified. Light amber-colored version of naturally brewed Kikkoman Soy Sauce. Free from impurities. Salty with sweet brewed notes resulting from fermentation. Available only in 4.75-gallon container.

Natural flavor enhancer. Higher Total Nitrogen results in increased flavor enhancement. Versatile flavoring and coloring agent. Applications include: Prepared entres, including meat, poultry, vegetables and seafood. Asian and other ethnic applications.

Water, Soybeans, Wheat and Salt.

13.8 + 0.3%

9.85

PK-56 CLEAR SOY SAUCE

00400: 4.75-gal plastic can

Ideal for formulations in which a lighter end-product color is required. Can be used in any application that requires naturally brewed soy sauce, especially with poultry or seafood, soups, sauces and salad dressings.

Water, Soybeans, Wheat, Salt and Alcohol.

15.5 + 0.3%

9.43

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KIKKOMAN

PRODUCT GUIDE

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LIQUID
KIKKOMAN LIQUID PRODUCTS (CONTINUED)
PRODUCT/CODE
TERIYAKI SAUCE
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PRODUCTS
BENEFITS /APPLICATIONS
I

DESCRIPTION
An authentic marinade/sauce made with naturally brewed Kikkoman Soy Sauce and other select ingredients. Salty, tart, sweet and spicy, with pronounced soy aroma and wine bouquet. Clear, dark reddish brown color. Kosher certified.

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

01402: 55-gal plastic drum

ALTERNATIVE PACKAGING:
I

07101: 275-gal tote

I I

Ready to use as is or as a foundation for other product formulations. Well-balanced, authentic teriyaki flavor. Applications include: teriyaki and other Asian entres. Barbecue, steak and other sauces. Flavoring marinade for beef, poultry, seafood. Curing marinade for meats. Sauces for vegetables. Ready to use as is or as a foundation for other product formulations. Adds sweet-savory flavor and attractive reddish brown color to glazes for proteins and vegetables. Ideal in rice bowl and noodle applications. Adds flavor to vinaigrettes, sauces and marinades.

HOISIN SAUCE

01542: 4/5-pound plastic bottles

ALTERNATIVE PACKAGING:

01543: 50-pound pail

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

Sugar, Water, Miso (soybeans, rice, salt), Plum Pure, Naturally Brewed Soy Sauce (water, wheat, soybeans, salt), Garlic, Caramel Color, Modified Food Starch, Fermented Wheat Protein, Vinegar, Salt, Spices, less than 0.10% Sodium Benzoate as a preservative, Xanthan Gum and Citric Acid. 01543 50-pound pail has no preservative. Sugar, Water, Chili Paste, Garlic, Vinegar, Modified Food Starch, Salt, Fermented Wheat Protein, Cayenne Pepper, Citric Acid, Xanthan Gum and less than 0.10% Sodium Benzoate as a preservative. 01547 50-pound pail has no preservative.

THAI STYLE CHILI SAUCE

01546: 4/5-pound plastic bottles

ALTERNATIVE PACKAGING:

01547: 50-pound pail

Balance of mildly spicy chilies and garlic in a sweet, tangy sauce. Currently, contracted production only for 50-pound pail; see our sales representative.

Ready to use as is or as a foundation for other product formulations. Adds sweet heat and authentic Southeast Asian flavor to stirfries and other prepared entres. Excellent dipping sauce for prepared appetizers, such as egg rolls and dumplings. Base for dressings and marinades. Ready to use as is or as a foundation for other product formulations. Ready to use as a dipping sauce for prepared appetizers. Adds flavor and color to marinades, dressings and protein glazes. Provides sweet-savory appeal in prepared noodle bowls and rice bowls. Ready to use as is or as a foundation for other product formulations. Adds savory flavor with heightened umami and fermented notes. Provides deep, rich flavor and color in noodle- and rice-based applications. In marinades, its intense flavor permeates meat, poultry, seafood and vegetables. Wide range of processed food products as a sweetener or flavoring ingredient. Can be used to replace sugar, honey or light corn syrup. Lends an attractive glaze to prepared foods. Flavoring ingredient for Asian applications, including teriyaki. Enriches flavor and adds sweetness. Lends an attractive glaze to prepared foods.

PLUM SAUCE

01550: 4/5-pound plastic bottles

ALTERNATIVE PACKAGING:

01551: 50-pound pail

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

Sugar, Water, Plum Pure, Vinegar, Ginger, Salt, Modified Food Starch, Fermented Wheat Protein, Citric Acid, Xanthan Gum and less than 0.10% Sodium Benzoate as a preservative. 01551 50-pound pail has no preservative.

BLACK BEAN SAUCE

01554: 4/4.8-pound plastic bottles

ALTERNATIVE PACKAGING:
I

01555: 50-pound pail

Fermented Chinese black beans blended with garlic, Kikkoman Soy Sauce and authentic seasonings. Currently, contracted production only for 50-pound pail; see our sales representative.

Water, Fermented Black Beans, Garlic, Sugar, Salt, Naturally Brewed Soy Sauce (water, wheat, soybeans, salt), Vinegar, Fermented Wheat Protein, Citric Acid, Ginger, Spice, Xanthan Gum and less than 0.10% Sodium Benzoate as a preservative. 01555 50-pound pail has no preservative.

KOTTERIN

Sweet Rice Wine Seasoning 00660: 55-gal plastic drum

A type of sweet cooking seasoning. Full-flavored sweetness with fermented notes. Contains less than 1% alcohol. Kosher certified. Produced from sake and other select ingredients. Full-flavored sweetness with fermented notes. Contains alcohol. Kosher certified.

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

SALTED MIRIN

Water, Rice, Dextrose, Corn Syrup and Salt.

Salted Sweet Rice Wine 05980: 55-gal plastic drum

ALTERNATIVE PACKAGING:

05960: 5-gal pail

SALTED SAKE

Salted Rice Wine 05990: 55-gal plastic drum

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KIKKOMAN

PRODUCT GUIDE

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

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

Water, Rice and Salt.

21

DEHYDRATED
KIKKOMAN DEHYDRATED PRODUCTS
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.
DEHYDRATED SOY SAUCE HN-1
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PRODUCTS
BENEFITS /APPLICATIONS
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PRODUCT/CODE
DEHYDRATED SOY SAUCE - SN-1

DESCRIPTION
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INGREDIENTS
Soy Sauce (wheat, soybeans, salt), Maltodextrin and Salt.

SODIUM CHLORIDE (w/w)

05150: 100-pound drum

Spray-dried, instant soy sauce powder made from naturally brewed Kikkoman Soy Sauce. Meaty, rich, concentrated soy sauce flavor with pronounced brewed bouquet. Golden-tan, free-flowing powder. Maltodextrin used as carrier in spray-drying process. Kosher certified.

Excellent flavor retention during heat processing and freezing. Heat fusible. Dispersible and soluble in water. Reconstitution: 1 part SN-1 Soy Sauce to 113 parts water. Reconstitute for use in any application calling for naturally brewed soy sauce, or use directly in dry formulations. Applications include: powdered mixes and concentrated bases for soups, bouillon, sauces, dips and seasoning rubs. Condiments and sauces such as Au Jus, Mushroom, Beef, Spaghetti, Asian Vegetable. Snack coatings. Cured meat products. Same as SN-1. Reconstitution: 1 part KS-32 Soy Sauce to 113 parts water.

32.0 + 2.0%

DEHYDRATED SOY SAUCE - KS-32

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

Soy Sauce (wheat, soybeans, salt), Maltodextrin and Salt.

32.0 + 2.0%

05115: 100-pound drum

05170: 100-pound drum

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Spray-dried from naturally brewed Kikkoman Soy Sauce. Premium quality soy sauce powder with more intense, concentrated soy sauce flavor than regular dehydrated soy sauce. Kosher certified. Made from non-GMO soybeans. A non-GMO version of SN-1. Maltodextrin, as the carrier used in the process, is also made from non-GMO corn. Kosher certified. Made from the highest-quality reduced-salt soy sauce, which is made from non-GMO soybeans. Maltodextrin, as the carrier used in the process, is also made from non-GMO corn. Contains 50% less salt than SN-1 and KS-32. Kosher certified. Produced from naturally brewed Kikkoman Soy Sauce. Easily blended with other ingredients. Kosher certified.

Excellent flavor retention during heat processing and freezing. Reconstitute for use in any application calling for naturally brewed soy sauce, or use directly in dry formulations. Reconstitution: 1 part HN-1 Soy Sauce to113 parts water. Non-GMO labeling. A non-GMO alternative for a wide variety of applications. Reconstitution: 1 part KF-1 Soy Sauce to 113 parts water.

Soy Sauce (wheat, soybeans, salt) and Maltodextrin.

33.0 + 2.0%

DEHYDRATED SOY SAUCE - KF-1

Soy Sauce (wheat, soybeans, salt), Maltodextrin and Salt.

32.0 + 2.0%

05184: 100-pound drum

DEHYDRATED SOY SAUCE - KFRS-50

05143: 100-pound drum

Instantly dispersible. Excellent flavor retention during heat processing and freezing. Less susceptible to caking. Less dusty. Reconstitution: 1 part KFRS-50 Soy Sauce to 113 parts water.

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

16.0 + 2.0%

GRANULATED SOY SAUCE

08600: 100-pound drum

Instantly dispersible and soluble in water. Eliminates dusting during production. Less susceptible to caking. Reconstitute for use in any application calling for naturally brewed soy sauce, or use directly in dry formulations. Reconstitution: 1 part Granulated Soy Sauce to 113 parts water. Ready to use as is or as a foundation for other product formulations. Well-balanced, authentic teriyaki flavor. Reconstitution: 1 part Dehydrated Teriyaki Sauce to 112 parts water. Applications include: Dry mixes for marinades and rubs. Meat products, including jerky. Can be used to replace hydrolyzed vegetable protein or monosodium glutamate. Ideal for 100% natural products or any product that requires a clean label. Applications include: meat, poultry, seafood, soups, dressings, marinades, dry mixes and seasoning blends.

Soy Sauce (wheat, soybeans, salt), Maltodextrin and Salt.

32.0 + 2.0%

DEHYDRATED TERIYAKI SAUCE

05255: 100-pound drum

Made from Kikkoman Teriyaki Sauce with Maltodextrin as the carrier and Silicon Dioxide as the anti-caking agent. Golden-tan powder with characteristic teriyaki sauce notes. Kosher certified.

Teriyaki Sauce (soy sauce [wheat, soybeans, salt], wine, vinegar, salt, onion powder, spice extractives, succinic acid, garlic powder), Maltodextrin, Sugar, Salt and Silicon Dioxide (as an anti-caking agent).

22.0 + 2.0%

NFE-S NATURAL FLAVOR ENHANCER

05452: 44-pound carton

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

Wheat Protein, Salt and Maltodextrin.

25.0 + 2.0%

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PRODUCT GUIDE

23

WERE HERE FOR YOU.

With state-of-the-art production facilities in Walworth, Wisconsin, and Folsom, California, and more than 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 custom blend, technical support or a creative partner in new product development, give us a call.

Corporate Headquarters KIKKOMAN SALES USA, INC. Industrial Department P.O. Box 420784 San Francisco, CA 94142-0784 (415) 956-7750 www.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

Printed in USA

2008 KIKKOMAN SALES USA, INC.

KK08INDFH