As a result, the trademark for Mogi’s best soy sauce was picked as kikko, which in Japanese means tortoise shell, and man, which in Japanese equals 10,000. The tortoise shell with the Chinese character for 10,000 written within is depicted by the hexagonal logo used on Kikkoman goods.
The cause of soy sauce leaks
By isolating gas-forming bacteria from samples of leaking soy sauce and identifying them as Clostridium butyricum, the reason for the leakage and explosion of bottled soy sauce was discovered.
Should soy sauce be shaken?
You’ll be able to tell the difference between quality soy sauces and won’t need to use as much, which could end up saving you money over time. On the tongue, a high-quality soy sauce has the ideal ratio of sweet to salt. Shake the bottle to find a good soy sauce in the grocery store, according to chef Ken Hom. It is of high quality if there is a lot of foam on the surface that melts away gradually. It’s usually of poorer standard if there isn’t much foam and it goes away quickly.
Most likely, the varieties of soy sauce you’ll discover in supermarkets are either Japanese or Chinese in flavor. There is a distinction: Chinese soy sauce, which traditionally didn’t contain wheat, is made with wheat flour while Japanese soy sauce is made with roasted wheat. Additionally, sugar is occasionally added to Chinese sauce. Chinese soy sauce has a heavier, saltier finish, and Japanese soy sauce has a somewhat sweeter, fuller flavor due to the difference in components.
Koikuchi/dark soy sauce
80% of Japanese people use this soy sauce, which is the kind that most of us are familiar with. Koikuchi, which translates to “dark mouth,” refers to food that is flavorful and dark in color. Think marinades, stews, and sauces when deciding which recipe to utilize this variant in.
Usukuchi/light soy sauce
Usukuchi, a different type of Japanese soy sauce, is paler in hue than koikuchi. It is frequently referred to as “light soy sauce” for this reason. nonetheless, buyer beware It’s a widespread misconception to believe that this “light” alternative is healthier or contains less salt. In actuality, it tends to be saltier. To fully enjoy the flavor of the usukuchi, add it toward the end of cooking. The best uses for it are in salads, stir-fries, and dips.
Tamari is a typically gluten-free, thick, viscous soy sauce. Tamari, a fungus, is used to make this localized variant of soy sauce. Not all tamari products include wheat in their production, so it is always a good idea to read the label if you have a gluten intolerance. Tamari is typically served with sashimi in Japan as a dipping sauce.
Low-sodium soy sauce is known by the names “genen” and “teien,” and it is prepared similarly to koikuchi but with less salt added after the brewing process. For people who want to consume less sodium, this is a good option.
How is the cap removed from a Kikkoman soy sauce?
Remove the outer plastic seal and lid from the dispenser bottle before you may open it. After that, take out the plastic insert from the bottle’s top or the cap’s interior, as appropriate, and screw the cap back on. If you are having trouble twisting off the cap, we advise putting the sealed bottle under hot water for a minute before carefully twisting off the cap with a rubber gripper or a damp cloth.
How should a Kikkoman bottle be used?
The bottle’s simplicity, elegance, and modernism make it a genuinely attractive object, with a curved contour and discrete typography. The chic designer bottle adorns tables in homes and eateries all around the world. It includes a properly designed pourer that allows for the drip-free, accurate dispensing of tiny amounts or even single drops of soy sauce. As a result, the attractive container serves as both a stylish tabletop condiment and a useful cooking tool. The designer bottle may be used repeatedly due to its screw-off closure and dishwasher-safe construction! Kikkoman Naturally Brewed Soy Sauce can be easily dispensed into the dispenser by pouring it from the standard bottle’s wide aperture.
Who was the bottle’s creator?
The Kikkoman soy sauce container was designed by Kenji Ekuan (, Ekuan Kenji, September 11, 1929February 8, 2015), a Japanese industrial designer.
Japanese people enjoy Kikkoman?
The Noda facility is one of the company’s three locations in Japan, where Kikkoman soy sauce is currently the most popular brand. The business is also the largest soy sauce producer in the world.
Kikkoman is either Japanese or Chinese.
The most well-known and widely available soy sauce brand in the United States is arguably Kikkoman, a Japanese food company famous for its soy sauces.
Which nation produces the most soy sauce?
Soy sauce has been a staple of Chinese cuisine for more than 2,000 years, and it is still manufactured using a tried-and-true method. But in just four years, several of China’s top soy sauce makers have begun to abandon old-fashioned techniques and replace them with cutting-edge machinery from Alfa Laval. Production efficiency increased as a result, and product quality increased.
The gentle soy sauce aroma permeates the air outside the Guangdong Meiweixian Flavouring Foods facility in Zhongshan, a city in southern China and the world’s center for soy sauce production.
One of the top manufacturers of this liquid seasoning, which is prepared from a fermented paste of cooked soybeans, wheat, brine, and a mold, is Meiweixian with its Chubang brand. Because of its deep brown color, pleasant perfume, and deeply gratifying flavor, soy sauce, which was first created in China somewhere about the 5th century BC, has become a popular substitute for salt in East and Southeast Asian cooking and condiments. In the West, eating tables are increasingly where it is observed.
“The top 10 producers in China, where Meiweixian is ranked number two, only control around 20% of the market, so there is significant room for expansion in this industry, according to Yang Mingquan, general manager and head of production technology at Meiweixian. The company has ambitious development plans to nearly increase production in Zhongshan to 500,000 tonnes within three years while also constructing a new factory with a 1 million tonnes capacity in Yangxi, also in Guangdong.
The growing industrialisation of the nation over the past two decades has been greatly aided by the Pearl River Delta region in southern China, which is also a significant hub for the very traditional soy sauce business. Guangdong is home to the majority of the top soy sauce producers in the nation since the region’s climate is ideal for fermentation, an important step in the production process.
China produces the most soy sauce in the world, with an annual production of almost 5 million tonnes.
more than half of the 8 million tonnes of global production. With over a thousand companies, the domestic soy sauce market is extremely fragmented. Many of the small and medium-sized soy sauce companies are anticipated to either go out of business or be acquired as the government is pushing the sector toward consolidation.
While many other Chinese sectors have modernized through the use of cutting-edge machinery, soy sauce production is still relatively labor-intensive and traditional. For instance, a sauce needs to be filtered after fermentation, which can take up to six months, but the procedure is still done by hand, which raises concerns about food safety.
Alfa Laval discovered four years ago that this antiquated industry could be modernized with the help of its high-speed separators, sterilizers, and evaporators, which are widely used for the manufacture of wine, tea, coffee, juice, and dairy products worldwide. The production of soy sauce might have been manufactured more cheaply and with higher product quality, just as these other goods.
Leading soy sauce makers were contacted by a team at Alfa Laval in Shanghai, led by Daniel Lin, to spread the word about the advantages of using high-speed separators into soy sauce production. The soy sauce industry is quite traditional, therefore there was at first considerable resistance. Additionally, Alfa Laval, despite being a global leader in the food and beverage sector, was virtually unknown in the Chinese soy sauce market and the technology had not yet undergone commercial testing for soy sauce applications. Therefore, small separation field tests were conducted at a number of potential customers’ locations. Alfa Laval conducted significant testing to develop tailored solutions for each customer because soy sauce differs from batch to batch due to variations in raw materials and fermentation procedures.
Alfa Laval separators offer significant labor reductions, according to tests; in the traditional soy sauce production process, three to five employees are required for each unit. Alfa Laval separators allow one employee to oversee up to four machines. Additionally, compared to existing equipment, Alfa Laval’s machinery requires less room in the production, speeds up processing, and requires less cleaning.
Additionally, the Alfa Laval technology offers significant advantages in terms of product quality. For example, contamination risks are reduced because Alfa Laval separators adhere to strict food hygiene standards, as opposed to the equipment currently used by soy sauce producers, which is frequently not intended for use with food.
Manufacturers must lower the water content of dark soy sauce because it is thicker, richer, and contains added caramel. The conventional method for doing this is to use a boiling tank. The AlfaVap evaporator is Alfa Laval’s response to this problem. By streamlining the process, 60 percent more energy may be saved compared to traditional manufacture, making it significantly more energy-efficient.
Finding the appropriate material for Alfa Laval’s equipment proved to be one of the early obstacles it faced when modifying its technology for the manufacturing of soy sauce. Typically, stainless steel is utilized in the production of high-speed
wine, tea, and juice separators, but not soy sauce since the separators and sterilizers would corrode in a matter of months.
According to Lin, soy sauce is a really unique product.
The working conditions for the machines are extremely difficult due to the low pH value (around 4.5 to 5.5), high temperatures, and a high salt content (18 to 22 percent). As a result, material experts at Alfa Laval’s Materials & Chemistry Centre in Sweden tested several soy sauce variations given by Chinese producers with a variety of materials and developed creative solutions. Thus, titanium plates have been added to AlfaVap’s soy sauce evaporators, and specifically designed anti-corrosion materials have been used to create the separators.
When Meiweixian received the first high-speed separator in August 2012 and installed it in its facility in Zhongshan, it became an Alfa Laval client. A year later, it placed an order for AlfaVap. “We require high-quality equipment at our manufacturing because our products are known for their outstanding quality, according to Yang. “Although we haven’t finished testing, we think the separator will significantly enhance our products, particularly in the filtration area. Using sediment tanks for filtration leaves a lot of sludge behind.
The advantages of Alfa Laval technology have swiftly gained popularity among China’s major soy sauce makers. By June 2013, Alfa Laval technology was being used by seven of China’s top ten soy sauce companies. Customers at the moment include Meiweixian, Foshan Haitian, Lee Kum Kee, Yantai Shinho, Nestl Maggi, Heinz Foodstar, Hengshun, and Pearl River Bridge in addition to Meiweixian. “Our soy sauce equipment business has expanded significantly in just four years, claims Lin.
The Chinese soy sauce industry’s experience switching to Alfa Laval solutions demonstrates that there is always space for improvement, even with procedures that have been adjusted and perfected for many decades.
Did you know?
- China is where soy sauce first appeared about the fifth century BC.
- Important components include the molds Aspergillus oryzae and Aspergillus sojae.
- There are various soy sauce variants available in Taiwan, Japan, Korea, Vietnam, Burma, Indonesia, and Brazil.
- Chinese black soy sauce is high in lactic acid bacteria and has ten times the antioxidants of red wine.
- There is some alcohol in soy sauce.
- The flavor-enhancing qualities of soy sauce are derived from glutamic acid.