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Kikkoman introduces first set of recipes co-created with top chefs
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Wednesday, 06 April, 2022, 16 : 00 PM [IST]
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Our Bureau, Mumbai
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The world’s leading producer of naturally brewed soy sauce, Kikkoman Corporation, has announced the introduction of the first set of recipes co-created with several top chefs in India.
Kikkoman seeks to promote new encounters between ingredients, people, and food cultures, something that it has focussed on for decades around the world. The ‘Kikkoman Honjozo Authentic Soy Sauce Experience’ programme 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 set of custom-made recipes are part of this programme.
The company aims to introduce 100 recipes a year, featuring multiple cuisines including Indian dishes, that will be introduced to both home and professional chefs in India. We are introducing over 50 recipes in the first instance as the first set of custom-made recipes for India. Working with top professional chefs, it seeks to spread awareness about how the soy sauce can be used in day-to-day cooking to make every meal more delicious.
In the first set of recipes for India, the company has worked with its brand ambassadors in Mumbai—Chef Vicky Ratnani (leading chef & restauranteur), Chef Seefah Ketchaiyo and Chef Karan (owners of Seefah restaurant in Mumbai), as well as Prashant Issar (who runs Ishaara in Mumbai)—to create unique recipes for professional chefs using the soy sauce as a key ingredient. Additionally, some easy-to-make recipes have also been developed for everyday cooking for home chefs. Extra care has been taken to ensure these recipes can be easily prepared in all Indian kitchens.
The recipes will soon be uploaded on Kikkoman India’s digital platforms, including Instagram and YouTube. It’s all-purpose authentic soy sauce—brewed naturally using the centuries-old Honjozo method—has been used to blend different flavours and combinations to prepare both popular and unique dishes. These new recipes range from Asian cuisine that includes Japanese, Chinese and Thai, to Continental, Italian, Indian, Mexican and Indian-Chinese dishes.
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