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The Professional Chef Discovers Soy Sauce

Umami in the Contemporary American Kitchen


Open-Faced Seared Tuna Sandwich with Edamame Purée by Chef Nancy Silverton, Mozza

Made in the USA from premium ingredients, Kikkoman Soy Sauce adds depth and complexity—plus umami, the elusive fifth taste—to mainstream American cuisine. Try these recipes:

  Grilled Shrimp with Avocado, Sweet Corn and Soy Relish
Wood-Roasted Salmon with Ginger, Mustard, Soy and Brown Sugar
Grilled, Butterflied Leg of Lamb Marinated in Soy, Balsamic Vinegar, Mustard and Olive Oil
  Mango-Soy Glazed Duck Breast
  Braised Shiitake Mushrooms with Mustard Sauce
  Corn and Scallion Fritters with Tomato Chutney
Fruit and Nut Charlotte with Warm Caramel Sauce
  Open-Faced Seared Tuna Sandwich with Edamame Purée