With Kikkoman’s convenient ready-to-use soy and teriyaki sauces, developing grab-and-go or customizable bowls such as poke, ramen and bibimbap are simplified with the help of Kikkoman, says Jane Foreman, Senior Manager, Marketing & Product Management for Foodservice at Kikkoman Sales USA, Inc. “Chefs can use sauces straight from the bottle or blend sauces together to create signature dressings, while offering their customers on trend and delicious Asian cuisine and flavours.”
For plant-based options, she says chefs can add a dose of Kikkoman umami to develop savoury flavors to meatless dishes. “Fermentation is also a hot trend capturing the attention across the foodservice category. As a fermented product, Kikkoman allows chefs to easily tap into this trend and to build intensified flavors,” says Foreman.
And, to help foodservice professionals cater to health-conscious customers, Kikkoman has all kinds of clean-label and better-for-you products. For example, Kikkoman Preservative-Free Less Sodium Gluten-Free Tamari has 40 per cent less sodium than regular Kikkoman Soy Sauce, which helps meet the gluten-free and less-sodium preferences of many guests. “Whether in the restaurant kitchen or other non-commercial operation, Kikkoman offers great options for health-conscious patrons,” says Foreman. “Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil is made from just one ingredient: freshly toasted, non-GMO sesame seeds, adding a distinctive nutty flavor accent to Asian favorite and more.”
The company also hosts an extensive recipe library that was created by restaurant chefs and foodservice professionals from around the country on its dedicated foodservice website, to serve as culinary inspiration.