For the first time in its 350-year history, Kikkoman is launching a dark soy sauce crafted exclusively for the Indian market.
Demonstrating a dedication to Indian consumers, Japan’s Kikkoman has invested four years in creating a natural dark soy sauce. This variant, distinct from its globally renowned classic naturally brewed Kikkoman Soy Sauce, was crafted in response to the realization that many Indians expect Chinese and Pan-Asian dishes to have a visually appealing rich, dark color.
Kikkoman’s renowned classic soy sauce is celebrated for its natural brewing process involving only four essential ingredients: soybeans, wheat, salt, and water. This unique combination imparts the sauce with its distinctive clear reddish-brown hue. When creating a dark soy sauce specifically for the Indian market, Kikkoman aimed to deliver a similarly natural product, steering clear of the chemicals and artificial seasonings commonly employed by other dark soy sauce producers for color enhancement.
The outcome is the creation of Kikkoman Dark Soy Sauce, formulated by incorporating the traditional soy sauce as the foundation, along with Kikkoman’s proprietary technology designed to produce a rich, deep color.
“We set out to create a dark soy sauce that goes beyond superficial colour enhancements,” said Shohei Yokobari, Product Manager for Kikkoman Dark Soy Sauce. “It was a huge challenge to develop a natural product without added colouring or flavouring agents which is why it took four years of relentless effort and innovation. We are proud to present Kikkoman Dark Soy Sauce – a culmination of our rich brewing history and cutting-edge proprietary technology.”
Earlier, Indian chefs faced a challenge when aiming for a dark color in their dishes. While they could employ dark soy sauce for the color, it came at the expense of the delectable taste and umami characteristic of the classic Kikkoman Soy Sauce. Often, chefs resorted to combining the two, but this remained unsatisfactory as the dark soy sauces accessible to them often contained undesirable chemicals. Their aspiration was to present dishes to diners using natural and authentic ingredients. With Kikkoman Dark Soy Sauce, chefs have now found an ideal solution.
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“The flavour profile is complex and deep and if I do a blind tasting, I can easily distinguish a dish made with Kikkoman Dark Soy Sauce and one made with other soy sauces,” said Chef Vikas Seth, culinary director at Embassy Leisure, Bengaluru.
Chef Huang Te Sing, executive corporate Chinese chef at The Oriental Blossom, Marine Plaza Mumbai, called the new sauce ‘fantastic’. “It has a distinguishable umami element and the right colour balance which goes very well in my Chinese dishes at Oriental Blossom.”
At the Berco’s chain in Delhi-NCR which has 46 outlets, Chef Vishal Kharel, culinary director, plans to start using Kikkoman Dark Soy Sauce across the board because of what he called its ‘awesome taste’. “It is more flavourful in taste and natural in colour which is a perfect combination,” said Kharel.
Crafted in India, this product utilizes Kikkoman Honjozo Soy Sauce from Japan as its primary ingredient, aligning with the ‘Make In India‘ initiative. For chefs who prioritize locally sourced ingredients, this aspect adds another layer of appeal to the new sauce.
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