Kikkoman launches dark soy sauce

For the first time in its 350-year history, Kikkoman announces the launch of its dark soy sauce specially crafted exclusively for the Indian market after four years of research and development (R&D). The new sauce imparts a rich color without a single chemical, preservative, or artificial seasoning.

In a sign of its commitment to Indian consumers, Kikkoman of Japan has spent four years creating a natural dark soy sauce - as distinct from its world-famous classic naturally brewed Kikkoman Soy Sauce - after realizing that many Indians expect Chinese and Pan-Asian dishes to have a rich, dark color which they find visually appealing.

Kikkoman’s classic soy sauce is famous for being naturally brewed with just four ingredients - soybeans, wheat, salt, and water – which accounts for its clear reddish-brown color. In developing a dark soy sauce for the Indian market, Kikkoman wanted to offer a similarly natural product, without a trace of the chemicals and artificial seasonings used by many dark soy sauce manufacturers to add color.

The result is Kikkoman Dark Soy Sauce, crafted by using the classic soy sauce as the base, along with the proprietary technology which Kikkoman developed to yield a rich, deep color.

Shohei Yokobari, product manager, Kikkoman Dark Soy Sauce said, “We set out to create a dark soy sauce that goes beyond superficial colour enhancements. 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."

“The flavor 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, Embassy Leisure, Bengaluru.

Chef Huang Te Sing, executive corporate Chinese Chef, 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 The 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.