Kikkoman

Kikkoman Naturally Brewed Less Salt Soy Sauce in Dispenser

Kikkoman Less Salt Soy Sauce

The iconic Kikkoman soy sauce in the world-famous dispenser bottle. People identify soy sauce with this bottle, so much so that the packaging, the shape of the bottle is a trademark of the Kikkoman brand. The design seems simple, but it took 3 years to develop, the spout was inspired by traditional Japanese soy sauce jugs, with the innovation that this model ensures drip-free use. Its success has been unbroken for more than 50 years, making this packaging strategically important in the life of the brand, and a permanent fixture in most Asian restaurants – from where many people are familiar with it.

Product description

For many, it is important to keep daily salt intake low during meals. Naturally fermented reduced-salt soy sauce contains 43% less salt than the original classic, making it a perfect tool for replacing salt. Despite its reduced salt content, it is just as versatile, perfect for salad dressings, meats, pan dishes, like its classic sibling.

Soy sauce is generally a great tool for enhancing the flavor of any dish in small quantities, not just in Asian cuisine, as the high umami content of soy amplifies flavors.

Contains no artificial colors or flavors! Vegan.

Suggested use

We recommend it for stir-fried chicken noodles.

Ingredients

40 dkg chicken breast fillet, 500 g egg Chinese noodles, 2 carrots, 2 medium red onions, 0.5 small head of cabbage, 1.5 tbsp fresh ginger, 1 Thai chili, 2 cloves garlic. 1 tbsp thick oyster sauce, 6 tbsp dark soy sauce, 0.5 dl rapeseed oil, salt to taste, freshly ground black pepper to taste, 2 tbsp sunflower oil.

Preparation

1. Season the chicken breast with salt and pepper and fry on both sides in a little sunflower oil until golden brown. Then put it in the oven with the pan at 180 degrees for 12 minutes.
2. Prepare the vegetables. Cut the carrots, slice the onions thinner, and the cabbage into strips. Peel the ginger, then chop it with a knife, and slice the chili pepper.
3. When the chicken is done, slice it thinly.
4. Put the pasta on to boil. It will be ready in about 2-3 minutes in boiling salted water.
5. Heat the rapeseed oil in a wok over high heat, then throw in the ginger, chili and crushed garlic. Stir quickly, they should just brown, not burn.
6. Add the other chopped vegetables as well. Fry for 2-3 minutes, then pour the oyster and soy sauces into the wok.
7. When the sauce has mixed with the vegetables, add the sliced chicken, stir quickly, and finally put the pasta in the wok, mix with the sauce, and fry briefly.

Producer information

The Japanese brand Kikkoman has over 300 years of experience in producing world-famous naturally fermented soy sauce.

The predecessor of Kikkoman was formed by the merger of 8 family companies in 1917 in Japan. A factory was built in Goyogura Noda with the aim of preserving traditional techniques and continuing to produce soy sauce for the imperial household. The brand name is so famous in Japan that it also became an official partner of the 2021 Olympic Games.

Storage

Store in the refrigerator after opening.

Distributor

Maresi Foodbroker Kft.
1118 Budapest, Homonna utca 2.

Product information

The information provided here on the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.