This week on A Taste of the Past, Linda Pelaccio delving into the history of soy sauce with Helen Roberts, the Publicity Manager and Creative Culinary Director at Kikkoman USA. Soy sauce has a rich history, dating back to 500 B.C. in China! Learn about the brewing processes that are used to make soy sauce! Tune in to learn about the Japanese standards for soy sauce, and why many soy sauces in the United States would not pass as authentic in Japan. Helen also shares some alternative uses for soy sauce; learn how to brine your turkey and make chocolate with soy sauce! Hear about the rich family history of the company, and its horizontal operating ideology. Check out the Kikkoman USA documentary trailer on their website. “Make haste slowly” – it’s the Kikkoman way! This episode has been brought to you by S. Wallace Edwards & Sons.
“People haven’t learned how to use soy sauce properly. A lot of times, it seems too salty because they have used way too much. You should use soy sauce as an umami ingredient to increase the flavors of everything else.” [10:30]
— Helen Roberts on A Taste of the Past