Kikkoman presents for the first time 100 multi-cuisine recipes in collaboration with the best Indian chefs
The world’s leading producer of naturally brewed soy sauce, Kikkoman Corporation, recently announced the introduction of the first set of recipes co-created with several top chefs in India.
Kikkoman seeks to promote new encounters between food ingredients, people and cultures, something Kikkoman has focused on for decades around the world, the company said in a press release. 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 a daily ingredient for all restaurants and households in India, it said. -he adds.
This first series of tailor-made recipes is part of this program. Kikkoman aims to introduce 100 recipes a year, comprising multiple cuisines, including Indian dishes, which will be introduced to both domestic and professional chefs in India, the company said.
They are introducing over 50 recipes initially as the first India-tailored recipe set. Working with top professional chefs to cook every day to make every meal more delicious.
In the first set of recipes for India, Kikkoman 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 Mumbai), as well as Prashant Issar (who runs Ishaara in Mumbai) – 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,” the company announced. Kikkoman’s all-purpose soy sauce uses the centuries-old Honjozo method, the company noted.
The 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’ve been doing around the world – pairing our soy sauce with local ingredients and cuisines to create delicious new experiences,” the press release reads.
For example, in 1957 when Kikkoman opened its US subsidiary in San Francisco, a multi-recipe line was developed so that Americans could use Kikkoman soy sauce in their everyday cooking.
Kikkoman noted India’s diverse cuisines and rich food heritage and traditions. “but the food culture is always dynamic and constantly changing,” he said, and there was endless opportunity to create delicious new dishes, which the company aims to tap into “by connecting with chefs professionals, next-generation culinary and hospitality students in the industry” of 2 million people, as well as the wider community.
Vicky Ratnani, Brand Ambassador for Kikkoman India, which uses Kikkoman Soy Sauce not only in Japanese but also Indian and Western dishes, is quoted as saying in the press release, “Kikkoman Soy Sauce offers countless possibilities, which few of Indians know. Again. The idea is to inspire and educate professional and home chefs through the new recipes that I and many other chefs in India will be creating. In fact, I think Kikkoman soy sauce will be a crucial ingredient in Indian cuisines in the near future.
Osamu Mogi, Director, Senior Executive Corporate Officer, International Operations Division, Kikkoman Corporation said, “Kikkoman has a deeply global view of India, and these recipes are just the start of an exciting journey that is part of Kikkoman Honjozo Authentic Soy Sauce Experience. .”
The company has a long term plan for India. It’s a market they hope to work with for the next 100 years and beyond. Kikkoman seeks to further develop thousands of recipes in India for Indian chefs, recipes for home and professional cooking,” the press release reads.