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Kikkoman at the Bar

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While umami-rich cuisine is nothing new, forward-thinking bartenders across the country have recently taken a tip from the kitchen and started to bring umami behind the...

Cooking Outside the Box

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Chefs are using soy sauce in innovative applications to bring unexpected umami to all sorts of dishes. “Soy sauce has the perfect balance of five...

Plant-Forward

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Plant-forward dining is moving to the centre of the plate, grabbing the attention of vegetarians and omnivores alike. When meat is removed from the plate, umami...

Building a Better Bowl with Kikkoman

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Whether for breakfast, lunch or dinner, bowls offer everything a modern-day Canadian consumer could want in a quick meal, making them an easy and adaptable option...

Innovation on the Menu

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A healthy appetite for bold new flavours is changing menu choices for the better. In the not-so-distant past, teriyaki and soy sauce were confined to...