Umami Made Easy

What makes soy sauce different from other umami ingredients is its versatility. A chef wouldn't add a pinch of Parmesan cheese or chopped mushrooms to just anything he or she cooks. However, naturally brewed Kikkoman Soy Sauce, which contains more than 300 distinct flavor and aroma components, is an easily incorporated liquid that's convenient to use and store.

The key to creating synergy between umami-rich ingredients and soy sauce is balance. In most cases—especially when working with non-Asian foods—you want the soy sauce flavor to remain in the background, so that you perceive its salty, sweet, meaty qualities without identifying a pronounced soy sauce taste. So go slowly at first, as you would with salt or pepper, seasoning to taste until you get the proportions right.


Try these quick recipes and see how easy it is to add umami:

GRAVY ENHANCER: Add a small amount of soy sauce to gravy to boost meaty flavor and add richness.

FRANCO-ASIAN DIP: Pile thinly sliced, soy-basted roast beef on a baguette, with soy-enhanced beef broth for dipping.

BURGER BOOSTER: Mix soy sauce into ground beef for extra-meaty-tasting burgers.

SOY-DIJON GLAZED ROAST PORK: As it roasts, brush pork loin with a mixture of brown sugar, Dijon mustard and soy sauce.

SOY-GLAZED SWEET-POTATO OVEN FRIES: Roast sweet-potato wedges in olive oil and drizzle with soy sauce and balsamic vinegar.

RANCH DRESSING: Whisk teriyaki or soy sauce into ranch dressing to make a dipping sauce for chicken wings.

BBQ RIBS OR BRISKET: Add soy sauce to tomato-based BBQ sauce to provide a counterpoint to the sauce's sweetness and bring out meaty flavor.

Click here for more umami-rich ideas.