FO

LL

OW

US

O

N T

WIT

TE

R

50 California Street, Suite 3600San Francisco, CA 94111

CH

EC

K O

UT

TH

E

Kikko

man

’s Kitch

en P

age

for culinary insidersW I N T E R 2 0 1 3K

magazine

The Ultimate Flavoring Secret

3

FEATURESThe Umami Arsenal 5Universal Umami: A Cook’s Tour 6

SIDEBARSUnderstanding Umami 4Tasting Is Believing 4Lighten Up with Umami 8Kids Love Umami 9

RECIPESUmami-Crusted Pork Roast 10Toasted Sesame Cream Cheese Spread 10Spaghetti & Meatballs 11Chocolate Lava Cakes 11

P RO DU CT SPO T L IGHTQuick & Easy Marinades 9

WINTER 2013InsideINSIDE

KDear Friends,

This issue is all about a very tasty flavor secret that may be news to you: umami. Personally, I’ve known about it all my life. In New York, where I come from, people have been talking about it forever. The highest praise you can give a dish is, “Ooh, Mommy, that’s good!”

But seriously, I’ve been fascinated by umami—the savory “fifth taste”—since the 1980s, when I remember first seeing the term on our taste panel evaluation forms: “Is the product’s umami level high, just right, or not enough?”

Because Kikkoman Soy Sauce is such an amazing source of umami, we’ve been working and playing with this magical taste for decades. And now we want to share it with you. Whether you add umami-rich ingredients to your foods or use umami-enhancing techniques, you’ll discover a world of better, fuller, more intense flavor.

My own favorite umami secret: everything is caramelizing: veggies, sausages, toasted crusty bread, you name it. I could never eat raw, crunchy onions just tossed in a dish, and for a long time I really thought I hated them. But once I started slowly cooking them till they’re golden brown and bursting with umami, I’m all about onions.

My top three favorite umami foods? Pizza, pizza and pizza! For me, it’s the powerhouse umami combo: roasted tomatoes, aged cheese and a yeast crust. Add mushrooms and some pepperoni, and that’s a full-on umami explosion in every bite.

What about you? Have you discovered any surprising ways to kick up the umami factor in your cooking? We’d love to hear from you. Join the conversation on our Facebook page, or drop me a line. Meanwhile, I hope you enjoy this edition of the K. Ooh, Mommy! There’s some good eating in here!

Helen Roberts

Manager of Culinary Development and Public Relationswww.kikkomanusa.comwww.facebook.com/kikkomanskitchen

2

4 5

umami umami

Kikkoman Soy Sauce: Umami Made Easy

The Man Behind Umami

hink about the tongue-coating richness of reduced meat stock, the

intensity of Parmesan cheese, the concentrated flavor of sautéed

mushrooms or tomato sauce and the complex, sweet-savory depth of

naturally brewed Kikkoman Soy Sauce.

What do all of these foods have in common? One word: umami.

So what is umami? It’s a Japanese word that has become a universal term for

the “fifth taste.” Most people tend to think of sweet, sour, salty and bitter as

the four tastes we perceive in food. Umami is that deliciously meaty, savory

or “brothy” fifth taste that’s a bit harder to pin down than the other four but is

unmistakable when you taste it.

The common denominator of any food or ingredient that’s rich in umami is a

high concentration of certain amino acids—often the result of fermentation or

reduction. But it’s what these foods do to other foods that is truly remarkable.

Umami ingredients boost flavor, making foods taste richer, more intense and

more fully rounded.

The Man Behind Umami Literally translated as “deliciousness,” umami was discovered by Dr. Kikunae

Ikeda, a chemistry professor at Tokyo Imperial University, in 1908. While

investigating the distinct taste of dashi, a Japanese soup base, Dr. Ikeda found

that its flavor was unlike that of any of the basic four tastes. He realized that

this flavor was coming from the main ingredient of the soup base, a seaweed

called Laminaria japonica. From there, Dr. Ikeda did a series of experiments and

found that glutamate was the amino acid responsible for this unique fifth taste

and coined the word umami—by combining umai (delicious) and mi (taste)—to

describe it.

Kikkoman Soy Sauce: Umami Made EasyThe more you know about umami, the tastier you can make just about anything.

The key to increasing the umami factor is simply to have a few umami-rich

staples on hand. And the hands-down most reliable and versatile of these is

Kikkoman Soy Sauce.

Soy sauce is one of the world’s oldest umami ingredients. It’s one of the main

reasons Asian foods have such great flavor. But here’s the thing: Think beyond

Asian, and you’ll discover that the umami in just a small amount of soy sauce

can give virtually any dish a flavor boost—without necessarily adding a soy

sauce or Asian flavor.

Understanding

Tasting Is BelievingWant to experience umami firsthand? Try this: Heat 2 cups of chicken

or beef broth and divide it between two small bowls. To one bowl, add a

splash (start with as little as ¼ teaspoon) of Kikkoman Soy Sauce. Taste

the broth with no soy sauce. Then taste the broth with Kikkoman. You

won’t taste soy sauce. Instead, you’ll notice that the soy sauce–enriched

broth has a meatier, richer, slightly sweeter flavor. That’s the umami effect

the soy sauce is having on the flavors that were already in the broth. Next

try a little mayo and then taste it again with a few drops of Kikkoman Soy

Sauce. You’ll experience the same kind of richer, more savory flavor.

That’s why Kikkoman Soy Sauce works in everything from French onion soup

to fajitas. It’s a natural flavor enhancer that brings out the flavors of other

foods. It can even be used to boost the flavor of sweet foods, like chocolate

and caramel.

The reason Kikkoman works so well as an umami enhancer is that it’s

naturally brewed using a centuries-old fermentation process that’s much like

making a fine wine or cheese. That process makes Kikkoman both delicate

in flavor and rich in naturally occurring glutamic acids. A non-brewed or

chemically synthesized soy sauce won’t work in the same way. It will be harsh

and overpowering, so it will mask other flavors rather than enhancing them.

The Umami Arsenal Keep these ingredients in your kitchen to add instant umami to your cooking.

Parmesan and other aged cheeses: Like Kikkoman Soy Sauce, aged cheeses get their savory flavor from a natural fermentation and aging process.

Tomatoes: Tomatoes are naturally rich in umami, and the more concentrated they are (think tomato sauce, ketchup and dried tomatoes), the more umami they deliver. Now you know why spaghetti with red sauce and Parmesan tastes so good!

Dried mushrooms: Look for darker varieties, such as shiitakes or portobellos, which tend to have the most umami. Rehydrate them by soaking them in warm water, and then add them to soups and sauces; or pulverize them in a spice grinder and use this magical flavor powder to season meat, poultry, seafood and vegetables before roasting or grilling.

Anchovies: Anchovies and anchovy paste are what give Caesar dressing and Worcestershire sauce their umami punch. They’re a great way to add big umami flavor to dressings, dips, sauces and pasta dishes.

Olives, capers and pickles: Brined and pickled foods are umami powerhouses. Even if you’re cooking for people who think they don’t like them, try chopping or pulverizing them and blending them into the sauce. Like anchovies, their distinctive flavor will mysteriously disappear, and their umami will intensify the other ingredients.

Whether you’re in the middle of the United States or across the world in Europe or Asia, umami-packed dishes are everywhere. Here’s a sampling from around the world.

United StatesCheeseburgers: With beef and cheese as their starring ingredients, cheeseburgers are umami superstars. For added umami synergy, use Kikkoman Teriyaki Marinade & Sauce mixed in your meat before putting it on the grill. And for over-the-top umami, layer your cheeseburger with sautéed onions and mushrooms.

Meatloaf: For an umami-intense version, combine ground beef, Kikkoman Panko Bread Crumbs, Kikkoman Katsu Sauce, onion, green onion and eggs. Brush the top with umami-rich ketchup mixed with a little Kikkoman Soy Sauce or Teriyaki Sauce before baking.

Cream of mushroom soup: To pump up the savory flavor of this cold-weather classic, try adding a little Kikkoman Soy Sauce. And if you’re lactose intolerant, or looking to lighten things up a bit, use Kikkoman Pearl Original Organic Soymilk in place of cream.

Latin AmericaSofrito: Thoughout the Caribbean, Latin America and Spain, this umami-filled blend of tomatoes, peppers, onions, garlic and cilantro is used as a flavor foundation for beans, rice, stews and more.

Chimichurri: In Argentina, beef is king, and chimichurri is the perfect sauce to give it an umami kick. To make it, mix olive oil, Kikkoman Rice Vinegar, chopped parsley, garlic and oregano in a blender or food processor. Use it as marinade for beef, and reserve some to serve as a bright, fresh, umami-rich table sauce.

JapanSushi: One of the world’s most popular Japanese dishes, sushi is umami at its best. It’s a natural partner to Kikkoman Soy Sauce—and if you like it with a creamy-spicy kick, add some Kikkoman Wasabi Sauce.

Miso soup: Made with dashi—the Japanese soup base that led to the discovery of umami—this classic soup also includes umami-rich konbu (kelp), mushrooms and soy sauce.

FranceFrench onion soup: With umami ingredients like beef stock, sautéed onions, garlic and Swiss Gruyère cheese, it’s no wonder that French onion soup is so mouthwatering. For even more savory flavor, add a dash of Kikkoman Less Sodium Soy Sauce.

Niçoise salad: This classic bistro salad gets serious umami from tuna, ripe red tomatoes, olives, capers and anchovies.

Potato gratin: Umami-rich potatoes, garlic and Gruyère cheese make this dish the perfect accompaniment to savory meat dishes. For a lighter version, make it with Kikkoman Pearl Original Organic Soymilk instead of cream.

ItalyParmigiano-Reggiano: The king of Italian cheeses adds umami depth to pasta, polenta, pizza, risotto and soups. Parmigiano-Reggiano (as well as aged Pecorino and Grana) also pairs well with fruits like apples, pears and figs.

Prosciutto-wrapped melon: A great example of umami synergy, this simple Italian appetizer is easy to make. Wrap slices of cantaloupe or honeydew with thinly sliced prosciutto. If you like, drizzle with a little balsamic vinegar or Kikkoman Unagi Sushi Sauce.

Risotto: Slowly simmering rice in broth develops its natural starches, giving it a creamy texture. The vegetables, cheeses, meats or seafood added along the way contribute plenty of umami. For even more umami goodness, add a little Kikkoman Soy Sauce early in the cooking process.

Pasta puttanesca: The umami-est of pasta dishes, with umami in virtually every ingredient—tomatoes, capers and anchovies.

MoroccoPreserved lemons: The rind of lemons brined in salt is the ingredient that gives much of Morocco’s food—especially the slow-cooked tagines and stews—its intense, bright umami.

Universal Umami: A Cook’s Tour

76

8 9

www.kikkomanusa.com415-956-7750

KIKKOMAN SALES USA, INC.50 California Street, Suite 3600San Francisco, CA 94111

K Magazine is a journal of tastes, techniques and trends for food enthusiasts,

published twice a year by KIKKOMAN SALES USA, INC. To subscribe or

submit material for consideration, visit www.kikkomanusa.com.

If you’d like to stop receiving K Magazine, please let us know at

kmagazine@kikkoman.com.

©2012 KIKKOMAN SALES USA, INC.

for culinary insidersK W I N T E R 2 0 1 3

pr

od

uc

t s

po

tlig

ht Quick & Easy Marinades: Umami in Minutes

With umami-rich Kikkoman Soy Sauce as their main ingredient,

our Quick & Easy Marinades are ready to use right from the bottle,

eliminating the need to select, chop, measure and mix ingredients.

They come in four delicious varieties: Roasted Garlic & Herbs, Toasted

Sesame, Honey & Mustard and Gourmet Teriyaki—all perfectly

blended and balanced to penetrate foods quickly, providing a deep,

rich flavor and umami in just 20

minutes. Whether you’re using

the oven, the broiler or the

grill, the rich, thick consistency

of these sauces makes them

ideal for basting, too. Try them

with chicken, seafood, steaks,

chops, burgers or veggies.

Kids Love UmamiKids may not know what umami is, but they love it. How else can you explain

the runaway popularity of kid-pleasing dishes like mac ‘n’ cheese, burgers

and pizza? You can leverage the power of umami as a “stealth health”

strategy to get kids to eat food that’s better for them.

Ponzu Power: Sprinkle Kikkoman Lemon or Lime Ponzu on vegetables to give them an extra hit of flavor. Or make a quick dip with mayo and Ponzu to serve with carrots, tomatoes and other veggies.

Sweet Side: For a flavor-packed, kid-friendly vegetable trio, toss slices of sweet potatoes, russet potatoes and carrots in Kikkoman Teriyaki Marinade & Sauce and a little olive oil. If you like, you can crank up the crunch by coating the veggies in Kikkoman Panko Bread Crumbs, Italian herbs and garlic powder.

Glaze for Days: A sweet soy glaze turns vegetables like broccoli, carrots and green beans into a treat kids love. Combine Kikkoman Teriyaki Marinade & Sauce, butter, light brown sugar and a pinch of ground nutmeg in a saucepan and cook for two minutes. Drizzle over steamed or roasted vegetables.

Better Bisque: With umami-packed ripe tomatoes as its signature ingredient, tomato bisque becomes even more mouthwatering when you add a dash of Kikkoman Less Sodium Soy Sauce to it. Serve with a grilled cheese sandwich and baby carrots, and you’ve got a perfect storm of umami and enjoyment.

Lighten Up with UmamiWinter is in full swing, and that means heartier dishes are on the dinner table.

If you’re looking for ways to cut the fat and sodium from these dishes without

sacrificing flavor, think umami. You’ll discover that with a little help from the right

umami ingredients, you can easily add savory “deliciousness” as you lighten up

your cooking.

Garlic: One of the world’s most popular seasonings, garlic is loaded with umami. Add golden sautéed garlic to vegetables like broccoli or green beans to wake up their flavor. Or for a quick and easy umami-packed marinade for chicken, just combine 4 chopped garlic cloves with ½ cup of Kikkoman Soy Sauce.

Tomatoes: When you have canned, fresh or dried tomatoes on hand, the umami possibilities are endless. For a light, flavorful pasta dish, sauté halved cherry tomatoes with olive oil, basil, garlic and a dash of Kikkoman Soy Sauce. Toss with your favorite cooked pasta and top with grated Parmesan.

Onions: Onions are a flavor foundation in cooking worldwide. You can use their savory flavor to enhance marinades, basting sauces and dips. Caramelize them slowly in a heavy skillet or slow-cooker with a bit of soy sauce for a versatile “umami bomb” you can add to just about anything. For a low-fat sauce that’s full of umami goodness, try Kikkoman Teriyaki Takumi-Garlic & Green Onion.

Vegetables: Corn and eggplant are two vegetables naturally rich in umami. After steaming vegetables like broccoli, green beans or zucchini, toss them in a little bit of melted butter and add a dash of Kikkoman Soy Sauce or Ponzu for extra savory flavor.

Beef: You know that mouthwatering flavor you get when you taste a long-simmered beef stew? That’s umami. Beef is among the most umami-packed foods to begin with. And when you marinate lean beef with other umami-rich ingredients, like Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, you’ll be upping the flavor ante even more, which means you can serve a moderate portion size that will still deliver big-time satisfaction.

Shellfish: Clams, scallops, oysters and mussels all have intense umami. That’s why Kikkoman Oyster Sauce (made with natural oyster liquor) is such a great umami booster. Try marinating shrimp or scallops in Kikkoman Lime Ponzu, our citrus-infused soy sauce. You’ll experience the delicious effect of “umami synergy” as the umami in the shellfish meets the umami in the Ponzu and the two play off each other in flavorful harmony.

Bacon: If you ever wondered why everything’s better with bacon, the answer is, of course, umami, which is brought out by the curing process. Ham, prosciutto and other cured pork products are also great sources of umami.

for culinary insidersK W I N T E R 2 0 1 3

for culinary insidersK W I N T E R 2 0 1 3

SPAGHETTI & MEATBALLS1 pound spaghetti1¼ pounds ground beef2 eggs, beaten1 cup Kikkoman Panko Bread Crumbs1 tablespoon Kikkoman Soy Sauce1 cup Parmesan cheese, grated & divided4 cloves garlic, minced & divided2 tablespoons vegetable oil1 small onion, finely diced2 28-oz cans crushed tomatoes1 tablespoon dried oregano

Cook spaghetti according to package directions, rinse and drain. Combine ground beef, eggs, panko, soy sauce and ½ cup Parmesan cheese and 2 cloves of garlic in a large bowl; shape into 1½-inch- sized meatballs. Bake the meatballs at 350° on an ungreased cookie sheet for 10–12 minutes. Meanwhile, heat a deep skillet, add the oil, garlic and onions and sauté for about 5 minutes until the onions are soft. Add tomatoes and the remaining garlic, cheese and oregano.

Makes 8 servings

for culinary insidersK W I N T E R 2 0 1 3K for culinary insidersW I N T E R 2 0 1 3

TOASTED SESAME CREAM CHEESE SPREAD

½ cup Kikkoman Soy Sauce1 8-oz package cream cheese4 teaspoons sesame seed, toasted Crackers or raw vegetables

Pour soy sauce over cream cheese block, turning over several times to coat all sides. Refrigerate 2 hours, turning over often. Remove and roll in sesame seed. Refrigerate until ready to serve. Serve with crackers and vegetables.

Makes 4 servings

CHOCOLATE LAVA CAKES 1½ sticks butter, divided1 cup chocolate chips1 teaspoon Kikkoman Soy Sauce½ cup unsifted flour1½ cups confectioners’ sugar6 eggs, separated2 teaspoons vanilla extract

Grease 6 ramekins with butter, and preheat the oven to 425°. Melt chocolate chips, butter and soy sauce together in the microwave for 2 minutes. Remove from microwave and add flour and sugar. Combine 3 whole eggs with 3 additional egg yolks, blending well into the chocolate mixture. Pour into 6 ramekins; place the ramekins on a cookie sheet and bake for 10 minutes. (Loosen the edges with a knife and invert onto dessert plates; the center will be runny.)

Makes 6 servings

3

UMAMI-CRUSTED PORK ROAST1 4- to 6-pound roast pork shoulder cup Kikkoman Soy Sauce1 cup Kikkoman Panko Bread Crumbs¼ cup crushed garlic¾ cup chopped fresh rosemary

Place roast in large plastic bag. Combine soy sauce, bread crumbs, garlic and rosemary into a thick paste. Rub the paste all over the roast. Press the air out of the bag, tie top securely. Refrigerate at least 4 hours or longer. Remove meat from bag. Place meat in a roasting pan, cover with foil and bake in 375° oven for 40 minutes per pound or until the internal temperature reaches 175°. Bake uncovered for at least 10 minutes to form a crisp crust.

Makes 15 servings