Enjoy Kikkoman nama – or ‘raw’ – soy sauce as a dipping sauce for dumplings or sushi, in salad dressings or with steamed vegetables. Nama soy sauce is freshly-pressed and unpasteurised. It is therefore characterised by a lighter colour than other soy sauces, a sweeter aroma and smoother, more delicate taste. Nama soy sauce should be enjoyed as a dipping sauce only, as cooking with it spoils the delicate flavour.
Kikkoman’s story begins with the Mogi family in the 17th century. They began producing soy sauce in the town of Noda, on the banks of the River Edo. Dutch traders brought the soy sauce to Europe, where it took the World Expos by storm in Vienna and Amsterdam in the late 19th century. Today, this official supplier of soy sauce to the Japanese imperial court still uses natural brewing methods and is now a popular choice all over the world. The name Kikkoman derives from the Japanese words ‘kikko’ meaning turtle shell and ‘man’ which is the number 10,000. This comes from a Japanese legend where turtles are symbolic of longevity – the legend says they live for 10,000 years – success and happiness, qualities that the company also strives to embody.
Learn more about soy sauce in our Soy Sauce buyers guide.
Ingredients: water, soybeans, wheat, salt. Contains allergens: wheat (gluten), soy. Store at room temperature after opening and consume within 90 days.
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