Whenever I visit restaurants like Osaka Osho, Tenya , Eri Curry and the likes there is definitely one thing in common, they all use Kikkoman for their sauces! I’ve known kikkoman for a long time for it was introduce to me by friends and it’s something that I usually see in different Japanese restaurants here in Manila.
But aside from being a sauce for your favorite dishes, Kikkoman is also best used inside the kitchen! It is a versatile ingredient that’s not just for dipping, but also best used for cooking. And this was shown to us in an afternoon cooking class at 25 Mushroom Kitchen.
I was one of the lucky few to be invited and it was just amazing how Kikkoman can bring out the authentic oriental flavors of each dish. Will share to you more of that later but before we dwell in to the cooking, let me first give you a short history.
Kikkoman has been in the industry for a very longggggggg time … as in long time ago. Kikkoman’s dedication to quality stems from the founding family’s set of creeds, passed down for nineteen generations. For centuries, Kikkoman remains unparalleled, and this is the result of its meticulous, natural brewing process, made with the finest ingredients, and brewed to authentically oriental perfection. And take note it is not just authentically oriental; it’s also one with the highest quality, made with time-honored traditions that go as far back as the 1700s.
Kikkoman’s authentic flavor is just what you need to unleash your flair for creating oriental masterpieces in the kitchen, and this is what we are about to do today! So, let’s begin the cooked off!
First up, we were thought to create my favorite, California maki! I personally enjoyed this one especially that I can easily recreate this at home. I never thought that creating a maki is so easy! Well, you just need of course to have the necessary tools to do it, but don’t need to worry for I know I can just go to a grocery store and have all that I needed. Look how good my maki is! Lol!
And of course this is best eaten with Kikkoman.
Next we were thought how to do Japanese fried rice. Kikkoman played a big role in making a japanese fried rice for its one of the main ingredients that would make it more tastier.
The friend rice would be best eaten with a viand and we are ready to do our chicken teriyaki. But before cooking, the chefs thought us first how to debone chicken! Fun!
Doing the Chicken Teriyake is a bit complicated specially the marinade and the sauce. But the result is super awesome! We used Kikkoman Teriyake Marinade & Sauce with Roasted Garlic and find my final product sweeter than expected. I think i putted much brown sugar on it, nevertheless, yum!
Never thought that creating Beef Gyudon is easy, you just need to mix all the ingredients and your done! Well easier specially if all are already prepared!
Finally its time to eat!
At the end of the day, I realized that there are still a lot of things I can do with Kikoman. It’s like a magic potion that a drop of it can make dishes taste even better! That is why, a few days after the event, i find myself creating my own recipe’s using Kikkoman soy sauce!
Heres my home made Spicy-Pancit Guisado cooked with Kikkoman! Yum! Taob ang kaldero! I also did, Sauteed Tuna with Cabbage but wasn’t able to take pictures of it.
Will try to create more dishes soon but for now do check out the hashtag #cookedwithkikkoman on Instagram to discover more dishes. You can also check their facebook page and you can also get a chance of winning classes at 25 Mushroom kitchen if you share your dishes on Social Media! Again don’t forget to use the hashtag #CookedwithKikkoman. More photos here
What dishes have you created using Kikkoman Soy Sauce???