Kikkoman Soy Sauce Powder

Kikkoman Soy Sauce Powder can be a very handy ingredient to have around the kitchen, especially if you’re into Asian flavours. Soy sauce has been around for centuries and is a staple of many cuisines across the Far East and beyond. It is wonderfully strong in umami, which adds a rich, savoury taste to foods. It also has salt in it, so it is great for use as a seasoning and flavour booster in one!

Kikkoman Soy Sauce Powder is great in that you can use it in a couple of ways. As a dry powder, you can mix it with spice rubs and marinades to coat chicken, beef or whatever you want. This adds instant depth and meaty flavours, enhancing foods and seasoning at the same time. If you’re looking for more umami flavours, we also have Monosodium Glutamate and Japanese Kombu Dashi Powder.

Alternatively, you can reconstitute it into soy sauce by mixing 1 part powder with 3 parts water. We would, however, suggest using less water, maybe at a ratio of 1:1 and adding more water to get the perfect consistency. Filtering the water first to try and get as close to pure water as possible will help preserve the Kikkoman Soy Sauce Flavour. PLEASE NOTE – avoid using a wet spoon when adding to sauces as the powder will make a very sticky paste when comes into contact with a small amount of water. It will dissolve nicely in a pot of water or sauce, though.

As with all herbs and spices, add a little at a time to get the flavour you want. You can always add more, but taking it out again can be impossible!