Kikkoman presents for the first time 100 multi-cuisine recipes in collaboration with the best Indian chefs


Kikkoman seeks to promote new encounters between ingredients, people and food cultures, something Kikkoman has been focusing on for decades around the world. The “Kikkoman Honjozo Authentic Soy Sauce Experience” program was launched in October 2021 as part of these efforts to make this most popular naturally brewed soy sauce an everyday ingredient for all restaurants and households in India. This first series of tailor-made recipes is part of this program.

Kikkoman aims to introduce 100 recipes a year, featuring multiple cuisines, including Indian dishes, which will be introduced to home and professional chefs in India. They introduce more than 50 recipes initially as the first set of recipes tailored for India. Working with top professional chefs, Kikkoman seeks to raise awareness of how Kikkoman Soy Sauce can be used in everyday cooking to make every meal more delicious.

In the first series of recipes for IndiaKikkoman worked with its Brand Ambassadors in Mumbai, Chef Vicky Ratnani (Senior Chef and Restaurateur), Chef Seefah Ketchaiyo and Chef Karan (owners of Seefah restaurant in Bombay), as well as Prashant Issar (who directs Ishaara in Bombay)—to create unique recipes for professional chefs using Kikkoman Soy Sauce as a key ingredient. Moreover, some easy-to-make recipes have also been developed for everyday cooking for home chefs. Extra care has been taken so that these recipes can be easily prepared in any Indian kitchen.

Our recipes will soon be uploaded to Kikkoman India’s digital platforms including Instagram and YouTube. Kikkoman’s versatile authentic soy sauce, naturally brewed using the centuries-old Honjozo method, has been used to blend different flavors and combinations to make popular and unique dishes. These new recipes range from Asian cuisine which includes Japanese, Chinese and Thai dishes to Continental, Italian, Indian, Mexican and Indo-Chinese dishes.

Behind this collaboration is Kikkoman’s understanding that recipe development should be where food culture meets authentic Kikkoman naturally brewed soy sauce. It’s something they do around the world: pairing our soy sauce with local ingredients and cuisines to create delicious new experiences.

For example, in 1957, when Kikkoman opened its subsidiary in the UNITED STATESin San Francisco, a multi-recipe line has been developed so that Americans can use Kikkoman Soy Sauce in their everyday cooking. These recipes were placed as hangers on Kikkoman Soy Sauce bottles at all outlets, and from these cookbooks were compiled for Americans to enjoy the versatility of Kikkoman Soy Sauce in their cooking. As a result, Kikkoman soy sauce is now a popular all-purpose seasoning in America, an essential ingredient. Teriyaki sauce, which uses Kikkoman soy sauce as its base, is now firmly established in America, bringing delicious new experiences to thousands of restaurants and the majority of homes. Similarly, Kikkoman has worked in over 100 countries in the Americas, Europe, Asia, and Oceania to develop new recipes with local cuisines. From these years of experience, it is understood that the fusion of Kikkoman soy sauce and local food culture through his Unique Recipes is able to co-create delicious new experiences around the world.

India is a land of many diverse cuisines. The country’s rich food culture has its roots in centuries-old traditions, but the food culture is still dynamic and ever-changing. With endless scope to create delicious new dishes, Kikkoman aims to leverage this opportunity to showcase the mouth-watering experiences that Kikkoman Soy Sauce can bring to the table by connecting with professional chefs, next-generation students of the culinary and hospitality industry with a population of 2 million, as well as the community at large.

Vicky RatnaniBrand Ambassador for Kikkoman India, who uses Kikkoman Soy Sauce not only in Japanese but also Indian and Western dishes, said, “Kikkoman Soy Sauce offers countless possibilities, which few Indians know about yet. idea is to inspire and educate professional and home chefs through the new recipes that I and many other chefs in India will create. In fact, I think Kikkoman soy sauce will be a crucial ingredient in Indian cuisines in the near future. »

Osamu MogiDirector, Senior Executive Corporate Officer, International Operations Division, Kikkoman Corporation said, “Kikkoman has a deeply global vision of India, and these recipes are just the start of an exciting journey that is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. We think the varied recipes prove just how versatile our soy sauce is. With sincere respect for the long history and thriving culture of India, we want Kikkoman Honjozo soy sauce to be part of Indian food culture, not just “a foreign ingredient”. “Being part of the local food culture” is our core business philosophy. In the past, in European countries and in United States, we have successfully localized soy sauce by offering recipes that incorporate local cooking methods and local ingredients. Applying the same strategy, we would like to extend the traditional Japanese seasoning of soy sauce to a popular seasoning for people in India. There will be regular regional meetings and an annual conference bringing together professional and home chefs, industry leaders, government officials, academics and the media, both from Japan and India. We would like to see beautiful chemical reactions between the participants and the birth of new culinary innovations in India.”

Finally, these are only the first co-created recipes for the Indian market. It’s a market they hope to work with for the next 100 years and beyond. Kikkoman seeks to develop thousands of recipes in India for Indian chefs, recipes for home and professional cooking.

About Kikkoman Honjozo Authentic Soy Sauce Experience:

Kikkoman’s “Honjozo Experience” movement includes three elements: developing talents and fostering exchanges between chefs; raise awareness of the use of soy sauce through cooking sessions and competitions; discover the contribution that Kikkoman soy sauce can make by experimenting through R&D in food culture.

From professional chefs to student chefs, all chefs will have the opportunity to innovate, experiment and learn how to use soy sauce to cook up a storm. Through cooking competitions, videos, talks and workshops, and more, the “Honjozo Experience” movement will bring together chefs, students, restaurants, hoteliers, media, industry leaders as well as government officials to explore how Kikkoman Soy Sauce can enhance any dish served in India.

Brewed naturally, using only the four basic ingredients of soy, wheat, salt and water, Kikkoman Soy Sauce works like magic to take the flavor of any dish to another level. Thus, hundreds of Indian chefs have already started using this soy sauce after its launch in February 2021. Additionally, Kikkoman plans to continue collaborating with many chefs in India part of a great “adventure” to experiment and co-create delicious new experiences using Kikkoman soy sauce to enhance dishes of all cuisines, whether Japanese , Chinese, Asian, Western or Indian.

About Kikkoman and Kikkoman India

With a history of over 350 years and based in Japanthe current corporate entity of Kikkoman was born from the merger of 8 families in 1917. The company’s internationalization strategy began some sixty years ago, with its entry into United States market. Kikkoman has grown into a global company, spanning over 100 countries, with 11 soy sauce production sites around the world distributing its products all over the world to millions of consumers.

Kikkoman India is solely responsible for the importation of all Kikkoman products and handles all production, marketing, sales and distribution in India.

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SOURCE Kikkoman India

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