Last night I had to opportunity to go to an event run by Kikkoman. For those of you who don’t know Kikkoman is a premier brand of soy sauce.
The evening was to be a dinner using Kikkoman products throughout and had a very special guest (more on him later). Hosted at the Matsuri Japanese restaurant in Mayfair, London, we were ushered into the dining area and sat around teppanyaki tables. These are the tables with a hotplate in the middle and the chef cooks your meal right in front of you.
We were introduced to our host for the evening Bing, Head of Kikkoman UK. The first part of our evening was to taste Kikkoman soy sauce vs an unnamed competitor. The small bowls of sauce instantly showed a major difference. The Kikkoman product was clearer and “cleaner” looking. The smell was different too, being much more savoury and smoother on the nose.
As for the taste, well this was a major win for the Kikkoman brand. Their sauce was smooth and well balanced, being not too salty or harsh and with a good dollop of umami – that distinct savoury flavour which gets your mouth going zing! By contrast the competitor’s product was harsh and almost vinegary. You would not believe how different brands of soy sauce can vary so widely. The clear winner was Kikkoman.
During the tasting Bing talked passionately about his products, explaining that the reason behind this difference was the care and time that is put into each iconic bottle. It is fermented for 6 months with all natural ingredients – soybeans, wheat, salt and water. For those that are wheat or gluten intolerant you will be pleased to hear Kikkoman make a product without wheat, they simply brew it longer to get the right level of flavour.
The company has been producing soy sauce for 300 years so no wonder they have perfected it and become a major global brand!
Next up was our special guest, none other than Simon Hulstone! Yes the Saturday Kitchen regular and owner/Michelin star chef at The Elephant, Torquay.
Simon prepared our first course, tender stem broccoli from his farm and fresh scallops brought all the way from his Devon stomping ground. He deftly prepared this simple combination serving it with a delicious Asian style dressing. Simple? Yes. Delicious? OMG yes!
It was a real pleasure to see Simon at work, an amazing chef and a great guy too!
Our next course was a sushi plate prepared by the head chef of Matsuri. I am a big sushi lover and dipping those wonderfully prepared maki rolls and sushi pieces into rich soy sauce is always a pleasure. I could have eaten that all night, but the next course beckoned.
Light crisp batter encasing perfectly cooked pieces of seafood and vegetables, there is nothing like good tempura. With a tempura dipping sauce on the side this was a real treat. I have unfortunately been to too many places that ruin the whole concept of the dish by making a stodgy, greasy batter. This was at the other end of the scale, light, crisp and airy and holding together well as I soaked up as much of the sauce as I could for each bite.
For the main course there was an option of fillet steak or black cod. For me a no brainer…black cod all the way! If you have never tried it I urge you to do so. Black cod is nothing like the cod you get with your fish and chips, it has a much higher fat content (similar to salmon) giving it a rich, creamy texture that for me is out of this world. Prepared at the table by our chef, he made it look so easy skimming around the hotplate, flipping the mix of green and white asparagus spears that were to be our side dish so expertly, I swear if I had tried they would have been firing across the room in all directions. The main was served with another, more interesting side dish…a “Japanese style” ratatouille, similar to the traditional, but with the additional of shiitake mushrooms and of course Kikkoman soy sauce.
Desert was even more spectacular on the eye as ice cream (yes ICE CREAM) was put on the hot plate, covered in brandy and ignited into a huge fireball! I was surprised that any made it to the plate. Served with pancakes and caramalised pineapple with a glass of Japanese plum wine, it was a perfect end to a superb night.
I must admit I have used Kikkoman for many years and it truly is a brand I trust. As a premium product it does cost a little more than lesser brands, but if there is one thing I learned from the evening it is that those few extra pennies are pennies very, very well spent.
Find out more at www.kikkoman.co.uk
Michael Robinson
Latest posts by The Food Curator (see all)
- 70 Years of Wimpy - June 25, 2024
- Tindle Is Your New Favourite (Not) Chicken! - April 19, 2023
- Kelly Loves Korean Variety Box Review - October 13, 2022
Sounds like an amazing night for you…and I have always liked the shape of the bottle…not that it should impact on my buying choice but it does as it looks more authentic or at least different which is why I like it and with the information you have learned and shared…I feel like I made the right choice…and will now on assume a borrowed expertise on soya sauce!
Sarupa Shah recently posted..A heart centered business owners dream…
Sarupa, Yes it really is worth the little extra in my opinion, and you get that iconic bottle! 🙂
For many months Michael we had KK almost daily. The taste is second to none and it is perfect for our veggie stir fry mixes. As Sarupa said, the shape of the bottle is neat too. Looked like a fun time!
Ryan
Ryan Biddulph recently posted..Why Mixing Online Business with Pleasure Can Form a Poisonous Facebook Cocktail
Ryan, It is a great tasting soy sauce. Also it is perfect for stir frying as unlike other “lesser” brands it doesn’t contain sugar which can burn at high heat.
Hello Michael…..What an awesome outing….My wife and i go to similar Japanese restaurants from time to time……sometimes a little spendy so we don’t get to go very often …but when we do get to go, we have enjoyed it immensely….I do enjoy the kikkoman soy sauce The ice cream sounds amazing …….Glad you had a great experience …..Smokey
Gregory Bowen recently posted..How Do You Measure Wealth?
Smoket, Well as Japanese restaurants can be pricey, and now you have the right sauce, why not try making some Japanese dishes at home. 🙂
Kikkoman is actually a requirement in my house. I do make a lot of dishes with rice and do varied asian- american fusions.
Also, Kikkoman is sometimes great for marinating burgers too. 😀
Nile recently posted..Interview With An Influential Blogger: Sadie Lankford
Nile, You’re right it is great as a simple marinade, you would be surprised how many dishes (western and eastern) you can use a splash with to add a little umami too.
This is interesting, because I’ve used Kikkoman soy sauce for years. I chose it initially because it is naturally fermented, but the taste also justifies the choice. 🙂
Prior to that I used a cheaper brand that wasn’t manufactured by the natural process, and am glad I made the switch!
Eldon Beard recently posted..Focus For Success in Your Home Business
Eldon, When you taste test the Kikkoman brand versus a cheaper brand you really do understand the difference that natural fermentation makes. An excellent choice you have made there 🙂