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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Monday, January 7, 2013

Kikkoman Sweepstakes: Win $1,000 Towards Cooking Classes!

Kikkoman Soy Sauce

 

Since starting Steamy Kitchen, I’ve been making it a point to learn about the people behind the products that I feed my family. Not only is the quality of the product important, but the integrity and goodness of the team is, too. Kikkoman asked me to watch this documentary called Make Haste Slowly: The Kikkoman Creed, which was directed by Academy Award-nominated filmmaker Lucy Walker. The 24-minute documentary tells the story of Kikkoman’s rich heritage and the family creed that has shaped the company for over 300 years. At first I didn’t quite know what to expect from this film, but I was so surprised and interested in all the rich family and company history that they talked about. I want to give you a run-down of the interesting parts so that you might appreciate this company the way I do.

Kikkoman is a family-run company started by a woman at a time when women didn’t start companies. It has been in business for 19 generations! The recipe for Kikkoman’s soy sauce has been handed down along with a family creed, which is a set of 16 guidelines.

Some Interesting Points from the Documentary

  • Kikkoman built the first American manufacturing plant in the year 1973 — it was actually the first Japanese company ever in the US! It was interesting to hear about that time period and how worried people were about having Japanese people “move in” after World War II.
  • Kikkoman decided on Wisconsin for the location of their first plant because of the hard-working labor that was found in that part of the country. The Americans said that they integrated well with their new Japanese neighbors by sharing their cultures with each other including sake and kimonos, tennis and all the bad words in their respective languages!
  • I was amazed to hear about the risk they took by using so much capital to create this plant. It was really sink or swim for them at that time with this US plant!
  • I loved hearing how they make their soy sauce – they naturally brew it using no chemicals in a fermentation process that takes 6 months! They’ll test and test to ensure the quality of the soy sauce. “It’s like checking the health of your children; if you don’t take care of them, then they will grow up poorly.”
  • The process is involved and lengthy, which is where the “Make Haste Slowly” phrase comes from.
  • I liked seeing these tasting plates that have to note the color of the finished product, which should be reddish brown, and when the circles on the plates appear purple through the sauce, then it’s the right color.
  • The soy sauce is said to have all five tastes of salty, sweet, bitter, sour and umami (sort of like savory) and the deep aroma of the soy sauce takes it to a whole other level!
  • My favorite part of this was when a woman from the laboratory was describing the flavor of Kikkoman soy sauce. She said something to the effect of: Naturally brewed soy sauce has over 300 elements that produce its unique flavor and aroma. Chemically manufactured soy sauce has very few aromas and is very flat. In this way, great soy sauce, like Kikkoman, can be compared to a fine wine. The more complex the flavor, the higher the quality.
  • Then she said, “Soy sauce goes so well with so many foods because the natural flavors and aromas are similar to those in other foods. And then she said that soy sauce goes great with ice cream” because of this! Wow, I’m interested to see if that’s true for my own tastebuds!
  • There is a special house for making soy sauce for the Emperor, and the Imperial Household Agency picked Kikkoman as the producer — what an honor!
  • There was a profile of an industrial designer who designed the first small bottles of the sauce. He remembers seeing his mother struggle with the heavy old bottles that everyone used to keep under the sinks in Japan. So he made them smaller, hand-held and in the shape of a water droplet, so it doesn’t drip when you pour it. Functionality at its best!
  • Soybeans and wheat don’t have any taste when you put them in water. It seems mystical that it takes on such a deep aroma. Before we understood the scientific properties behind fermentation, it was believed that spirits did the work to create this sauce.
  • My other favorite part was when they described the sustainability of the soy sauce industry. They explained that it is a very environmentally friendly process for the environment. The only things left are soy cake (used as animal feed) and soy oil, which is used to lubricate the machines! “Our company has been in business for hundreds of years. The reason we’ve survived so long is that we wanted to prosper along with society.”

Truly inspirational! And now about the best part — Kikkoman and Steamy Kitchen are pairing up to offer a Sweepstakes to win a $1000 Visa gift card to be used towards cooking classes!! Just answer the following question: If you were going to pass down a heritage family recipe, what would it be?

Kikkoman Sweepstakes Rules:

This sweepstakes is sponsored by Kikkoman and BlogHer. This isn’t like the normal sweepstakes that I run, so please read through these guidelines. No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post.
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; leave the URL to that tweet in a comment on this post.
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post.
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to respond; otherwise, a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 1/7/2013 – 2/28/2013.

Be sure to visit the Kikkoman’s brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win! You can also visit Kikkoman to see the documentary and products that they have in store for you!



1,897 Responses to “Kikkoman Sweepstakes: Win $1,000 Towards Cooking Classes!”

  1. scott jones — 1/13/13 @ 7:55 am

    https://twitter.com/scott48060/status/290441422253989888 This is a great promotion have tweeted for an entry to this promotion.

  2. Cheryl Wooten — 1/13/13 @ 8:03 am

    I would pass down a recipe for cheesecake that’s been in our family for at least 100 years.

  3. Anne — 1/13/13 @ 8:09 am

    Thanks for all you do, Jaden. To answer the question, I’m Italian and the recipe that has been passed down through several generations already is Caponatina. I made a batch for some friends just this week, and I’ll be teaching my daughter soon.

  4. Valerie — 1/13/13 @ 8:20 am

    Our home is never without Kikkoman I love to cook and create new recopies. My creations do not always turn out so great, classes would be so fun!

  5. Valerie — 1/13/13 @ 8:25 am

    @MissEcho2 (Twitter)

  6. Tamar — 1/13/13 @ 8:50 am

    I’d pass down my grandmother’s latkes.

  7. Patricia Smith — 1/13/13 @ 9:11 am

    mom’s chili

  8. Stephanie — 1/13/13 @ 9:11 am

    I would definitely pass down my grandmother’s gumbo recipe – no one made it better.
    Love Kikkoman for all my Asian dishes.

  9. Stephanie — 1/13/13 @ 9:13 am

    I tweeted: https://twitter.com/stephanienola/status/290461328722776064.
    Thanks for the great giveaway.

  10. David Dinkel — 1/13/13 @ 9:15 am

    Thanks

  11. Wanda McHenry — 1/13/13 @ 9:20 am

    I’d pass down our family Sauerbraten recipe.

  12. Andrea Pena — 1/13/13 @ 9:24 am

    wa hoo!

  13. Wanda McHenry — 1/13/13 @ 9:31 am

    I forgot to put #SweepstakesEntry – here’s the correct tweet link: https://twitter.com/myfolly/status/290465875948093440

  14. Wanda McHenry — 1/13/13 @ 9:32 am

    Please disregard the 1st tweet link, the 2nd one I entered is the corrected one.

  15. Marta — 1/13/13 @ 9:37 am

    My auntie’s coconut cake ;)

  16. Carl — 1/13/13 @ 10:07 am

    mom’s cookies

  17. Kelly — 1/13/13 @ 10:35 am

    Broccoli casserole

  18. sherri crawford — 1/13/13 @ 10:38 am

    my heritage recipe would be my enchiladas

  19. denise piersante — 1/13/13 @ 11:24 am

    me me

  20. Elena — 1/13/13 @ 11:30 am

    I would pass down our recipe for salsa, as it was passed down to me!

  21. Linda Hildebrand — 1/13/13 @ 11:31 am

    Grandmas Italian cookie recipe

  22. Ken Stross — 1/13/13 @ 11:47 am

    christmas cookies

  23. Cynthia C — 1/13/13 @ 11:53 am

    I would pass down my grandmother’s pizzelle recipe.

  24. Lou Anne — 1/13/13 @ 11:54 am

    So hard to choose, but my heritage recipe would be for cookies already passed down to me from my great grandmother. The recipe fascinates me with instructions to stir while singing one stanza of ‘Annie Laurie’. Before every kitchen had clocks and timers, popular songs were used for timing since everyone knew the words and tempo.

  25. pamela lindstrom — 1/13/13 @ 11:58 am

    I often cook with Kikkoman. I love to marinate my chicken with it then cook it on my NuWave.

  26. clynsg — 1/13/13 @ 12:07 pm

    It would be my mother’s Apple Tapioca Pudding.

  27. Betty Edwards — 1/13/13 @ 12:12 pm

    My daughter introduced me to Kikkoman and now I use it for so many recipies!

  28. Julie — 1/13/13 @ 12:29 pm

    my mom’s fudge

  29. Melissa DeLuka — 1/13/13 @ 12:33 pm

    I would love to take Cooking Classes so I could better pass down my family Pierogy recipe.

  30. SUSAN DESIN — 1/13/13 @ 12:34 pm

    my secret chocolate cake recipe

  31. LaMar Bell — 1/13/13 @ 12:34 pm

    would like to win

  32. patti barnes — 1/13/13 @ 12:35 pm

    SOY GOOD

  33. cheryl — 1/13/13 @ 12:54 pm

    my grandmother’s german sour beef and dumplings recipe

  34. Lim — 1/13/13 @ 12:58 pm

    My mother’s mac&cheese.

  35. Tammie McCuin — 1/13/13 @ 1:09 pm

    I absolutely love Kikkoman. I use it when I make fried rice, chicken adobo, lumpia. Yummy. The best brand and you won’t go wrong with it.

  36. Julio Gonzalez — 1/13/13 @ 1:23 pm

    My lobster bisque recipe

  37. Joe Hauser — 1/13/13 @ 1:24 pm

    Very nice!

  38. Desmond — 1/13/13 @ 1:26 pm

    My mother’s meatloaf; second to none!

  39. Renuka — 1/13/13 @ 1:35 pm

    My grandmother’s semolina coconut sweet dumpling is the recipe I would preserve for my future generations. Kikoman less sodium soy sauce is what I use in my household.

  40. Brian — 1/13/13 @ 1:38 pm

    Stir fried kabocha rice noodles.

  41. michelle riebeek — 1/13/13 @ 1:43 pm

    I wish people had passed them down in my family so I had something to pass down. We love german pancakes and I would pass that down.

  42. Dianne Hopkins — 1/13/13 @ 2:13 pm

    Wok cooking is the best

  43. Valerie — 1/13/13 @ 2:19 pm

    We love our Kikkoman!

  44. Jeremy Johnson — 1/13/13 @ 2:26 pm

    My grandmother made an amazing goulash. That’s the recipe I would pass down.

  45. Margaret — 1/13/13 @ 3:06 pm

    We use Kikkoman all the time and I will pass down my Mom’s carrot cake.

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