Tag: FoodTalk
Building a Better Bowl with Kikkoman
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...
Plant-Forward
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...
Cooking Outside the Box
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...
Kikkoman at the Bar
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...
Innovation on the Menu
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...
