Kamada Foods International(America), Ltd.,

How does a soy sauce with such simple ingredients such as soybeans, wheat, salt, and koji mold have such a rich flavor? This is because the flavors and aromas of the soybeans and wheat are transformed through the brewing process.

The unique flavor of soy sauce comes from the balance of the five tastes, Umami, Shiomi, Amami, Sanmi, and Nigami.

Also, there are 300 different aromas and ingredients in soy sauce which enhance the flavor even more.

Umami

The Umami of soy sauce is created by the separation of 20 amino acids that occur when the protein in the soybeans and wheat combine with the koji mold enzymes. Glutamic Acid has an especially important role in creating the umami of the soy sauce.

Shiomi

Koikuchi Soy Sauce's sodium content is five times more than salt water and this high concentration of sodium helps preserve the soy sauce. However, the other flavors such as Umami soften the sharpness of the Shiomi and give it a rich taste.

Amami

During the brewing process, the starch in the wheat changes to glucose and this is where the sweet taste comes from. This sweetness gives the soy sauce a more well-rounded taste.

Sanmi

Organic acids such as lactic acid and acetic acid are part of what makes up the sour taste. The sour taste softens the sharpness of the salty taste and gives the soy sauce a distinctive taste.

Nigami

There are amino acids such as leucine that give a sour flavor to our soy sauce.This flavor works like a secret ingredient, giving the soy sauce a boldness, and pulls the various flavors together.

What is the Dashi in Dashi Soy?

It is a soup stock. The dashi in Kamada Dashi Soy comes from the best natural dried bonito, mackeral and seaweed selected carefully from all over Japan. The flavor and aroma that come from the finest ingredients available is wonderful. Also, the glutamic acid in the soy sauce and the umami of the dashi combined, further develop the flavor. The combination of all these ingredients bring out the flavors even more and culminate in creating the best taste possible.