Kikkoman Less Salt Soy Sauce 43% Reduced Salt 250ml

Kikkoman Naturally Brewed Less Salt Soy Sauce is a delicious seasoning with 43% less salt than our regular soy sauce. Made with only natural ingredients – water, soybeans, wheat, salt, spirit vinegar, ethyl alcohol & sugar (and no artificial additives). Using a special process that takes several months, we reduce the salt content but retain the great umami taste. It’s an essential kitchen-cupboard staple for use as a cooking sauce or condiment – from stir-fries and stews to salads and sushi.

Approved vegan & vegetarian by V-Label (European Vegetarian Union). GMO free.

To preserve the flavour, keep the bottle in the fridge once opened.

Kikkoman is the producer of the world's best-selling soy sauce.

Unlike many brands, we take our time to naturally brew our soy sauce using a traditional method unique to Kikkoman. The result is a slowly aged soy sauce with an unmistakeable flavour and aroma.

Kikkoman Foods Europe B.V.,
The Netherlands

100% natural ingredients
Reduced salt content
Rich in umami flavour
Versatile seasoning for Asian dishes, as well as all kinds of everyday dishes. Perfect for marinades, dressings, dips & sauces
Use as a salt substitute for a deeper, balanced taste

For more information and recipe ideas visit:
www.kikkoman.co.uk
Social media: @KikkomanUK on Instagram & Twitter and KikkomanSoySauce on Facebook

Brewed by:
Kikkoman Foods Europe B.V.,
The Netherlands.

Kikkoman Trading Europe GmbH,
Theodorstrasse 180,
40472 Düsseldorf,
Germany.
www.kikkoman.eu

Glass Bottle

Full Product Name:
Less Salt Soy Sauce

Storage:
Refrigerate after opening.

Distributor:
Kikkoman Trading Europe GmbH,
Theodorstrasse 180,
40472 Düsseldorf,
Germany.

Additional Information:
European Vegetarian Union - V-Label.eu - Vegan

Kikkoman is a registered trademark of Kikkoman Corporation, Japan.

Sweet Potato and Aubergine Masala
serves 4
Prep time 20 mins. Cook time: 50 mins
Ingredients
2tbsp sunflower oil
1 large onion, peeled and thinly sliced
450g sweet potatoes, peeled and cut into 2.5cm chunks
1 small aubergine, cut into 2.5cm chunks
2 courgettes, sliced
1 red pepper, deseeded and chopped
2tbsp medium curry paste
400g can chopped tomatoes
2tbsp Kikkoman Less Salt Soy Sauce
300ml vegetable stock
2tsp cornflour
150g natural yoghurt
Chopped fresh coriander, to garnish
Heat the oil in a large deep pan, add the onion and fry gently for 5 minutes. Add the sweet potatoes and cook for a further 5 minutes, stirring occasionally.
Add the aubergine and courgettes, frying for 5 minutes more before adding the red pepper. Stir in the curry paste then add the tomatoes, Kikkoman Less Salt Soy Sauce and stock and bring to a simmer. Cover the pan and cook for about 30 minutes or until the vegetables are tender.
Mix the cornflour with the yoghurt and stir into the pan. Simmer over a low heat, stirring frequently, until the sauce thickens. Cook for 2-3 minutes more, then scatter over the chopped coriander.
Recipe:
One Pan Chicken Thighs with Med Veg
serves 4
Prep time 20 mins. Cook time: 45 mins
Ingredients
3tbsp olive oil
1 red onion, cut into wedges
1 courgette, cut into bite size pieces
1 yellow pepper, cut into chunks
1 red pepper, cut into chunks
1 aubergine, cut into chunks
8 chicken thighs
1tbsp chopped fresh thyme
3tbsp Kikkoman Less Salt Soy Sauce
200ml chicken stock (use a reduced salt cube)
4tbsp tomato pasta sauce (use reduced salt)
Put the olive oil in a large bowl. Add the vegetables to the bowl and stir until they are coated with the oil. Spoon them into a large roasting tin, spreading them out evenly.
Tuck the chicken thighs among the vegetables and sprinkle with the chopped thyme.
Preheat the oven to 180°C (fan 160°C)/gas 4. Roast the chicken and vegetables for 30 minutes, turning the vegetables over occasionally so they cook evenly.
Mix together the Kikkoman Less Salt Soy Sauce, chicken stock and pasta sauce and pour into the pan over the vegetables and around the chicken pieces. Return to the oven for a further 15-20 minutes or until the chicken is cooked through and the vegetables are tender.
Recipe:
Fragrant leg of lamb with soy glaze
serves 6
Prep time 15 mins. Cook time: 90 mins
Ingredients
1.6kg leg of lamb
4 sprigs of fresh rosemary
Freshly ground black pepper
2tbsp Kikkoman Less Salt Soy Sauce
2tbsp clear honey
1tbsp lemon juice
Preheat the oven to 230°C/Gas 8. Place a rack inside a roasting tin.
Make small cuts all over the skin with a sharp knife, break two of the rosemary sprigs into small pieces and push into the cuts. Tuck the remaining rosemary under the joint and lift onto the rack.
Season the lamb with pepper and place in the oven. Immediately lower the temperature to 180°C/Gas 4 and roast for 1 hour.
Mix together the Less Salt soy sauce, honey and lemon juice and spoon evenly over the lamb. Roast for a further 30 minutes or until the meat is cooked to your liking, basting occasionally with the pan juices.
Serve with gravy made from the pan juices, plus roast potatoes and vegetables.
Recipe:
Chicken in creamy mushroom sauce
serves 4
Prep time 70 mins. Cook time: 25 mins
Ingredients
Juice of 1 lime
2tbsp Kikkoman Less Salt Soy Sauce
1tsp clear honey
4 chicken breasts, skinned if preferred
2tbsp sunflower oil
175g mushrooms, chopped or sliced
150ml chicken stock
4tbsp creme fraiche or cream
For the marinade, mix the lime juice, Less Salt soy sauce and honey, add the chicken, and marinate in the fridge covered with cling film for at least 1 hour.
Heat the oil in a large frying pan, cook the mushrooms for 5 minutes then remove. Drain the chicken and fry for 15 minutes or until cooked through, turning occasionally.
Remove the chicken and add the stock and any remaining marinade to the cooking juices. When bubbling, stir in the creme fraiche and return the chicken and mushrooms to the

Water, Soybeans, Wheat, Salt, Spirit Vinegar, Ethyl Alcohol, Sugar

Suitable for Vegans