The limitless possibilities of cooking with Kikkoman

MANILA, Philippines - Soy sauce, a primary cooking ingredient, can work workers with food. For that reason, it is important to always use a high-quality brand. In choosing your soy sauce, you must look at how it was made: naturally-brewed or chemically-produced.

Naturally-brewed soy sauce unleashes all the natural flavors of the other ingredients in your dish while enhancing its color and saltiness. This is what Kikkoman does.

Kikkoman Soy Sauce has been in the market since the early 1900s. Being an all-purpose soy sauce, it is the perfect partner in creating dishes with a flavorful harmony — a perfect balance of sweet, sour, salty, bitter, and umami flavors.

Cooking with Kikkoman provides limitless possibilities. You can use it to marinate meats for frying or grilling. It also works great as a dipping sauce for these fried and grilled dishes. You can mix it with calamansi or vinegar or even just a pinch of sugar for a yummy sauce. It is also your main ingredient for scrumptious Asian dishes such as teriyaki, Korean beef stew, Hong Kong Chicken, Stir-fried noodles, Hainan chicken, and of course, our very own adobo.

Kikkoman Soy Sauce is also very useful in improving the color and flavors of various soups. It is the perfect ingredient to lend a little extra taste and an enticing color to mushroom and vegetable soups, while just a few small teaspoons of it can unleash the superb savoriness of seafood in your chowder.

There are endless possibilities with Kikkoman Soy Sauce. Turn your Japanese, Korean, Chinese, and of course, Filipino dishes into something extraordinary with Kikkoman. You can also try it with Italian, French, Spanish, American, Persian, Thai dishes and more. Even ordinary rice can be made more special by adding a few drops of Kikkoman, turning an Asian staple into something that can be eaten by itself.