soy sauce

Kikkoman applies science to crack the code on which Indian ingredients are best paired with Kikkoman Soy Sauce

Tokyo [Japan]/ Mumbai (Maharashtra) [India], November 2: Kikkoman announces today the application of science to the question of which ingredients and seasonings in Indian cuisine are best paired with Kikkoman Soy Sauce, a naturally brewed Honjozo soy sauce produced through a fermentation process involving natural microorganisms. A cook's intuition can often work well to find out which ingredients go well together but Kikkoman, long fascinated by India's food culture, announces ground-breaking research that will facilitate the matching of Kikkoman Soy Sauce with Indian ingredients and seasonings to further penetrate the soy sauce market in India.