The Flavorful Adventure: Exploring Japan With Kikkoman Soy Sauce
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- Опубликовано: 30 июн 2024
- "I’m never going to look at soy sauce the same way."
Wisconsin's food and farming heritage reaches worldwide. In this episode of Wisconsin Foodie, Luke Zahm explores Kikkoman soy sauce's journey from Walworth, WI, to global prominence. Celebrating 50 years in Wisconsin, Kikkoman maintains its traditional brewing methods, rooted in centuries of Japanese history. Mr. Tsuji shares the essence of soy sauce-water, soybean, wheat, and salt.
Kikkoman's decision to establish roots in the Midwest reflects admiration for the region's work ethic. Luke tours the Walworth facility, witnessing the meticulous process akin to brewing or winemaking. Despite modern technology, tradition remains at the heart, upheld by local workers.
Luke embarks on a culinary adventure to Japan, guided by Ben Van Orsdol. They explore Tokyo's vibrant food scene, tasting various dishes infused with Kikkoman soy sauce. From mochi balls to traditional eel, each meal embodies Japanese culinary heritage.
Food serves as a cultural bridge, connecting people across continents. Luke learns traditional Japanese cooking at Naoyuki's school and discovers an emerging cheese culture in Tokyo. At Shinjuku Golden Gai, he shares ramen with Chef Muramoto, fostering cultural exchange.
Back at Kikkoman headquarters, Mr. Mogi highlights the corporation's evolution and its strong ties to Southern Wisconsin. Luke samples different soy sauces, experiencing their versatility firsthand. At Restaurant Colza, he enjoys Teppanyaki made with Wisconsin-brewed soy sauce, bridging the gap between two culinary worlds.
Reflecting on his journey, Luke marvels at the connection between Wisconsin and Japan, proud to represent his home on the global stage.
0:00 This week on WI Foodie
2:25 Why the #1 soy sauce brand in the world chose WI
4:15 Making soy sauce, from start to finish
9:18 On to Japan
12:01 Soy sauce with mochi and eel
16:40 Sharing the gift of Unagi
18:40 Traditional Japanese cooking style in 3 dishes
25:05 Emerging Japanese cheese culture
27:20 Ramen you can ONLY get here
31:45 Cheese curds in Japan?! Thanks Great Dane
36:27 For the love of quality and raw materials
41:36 Sampling 4 varieties
45:13 Dining with premium soy sauce
54:42 Say what? (Outtakes)
Explore More:
Kikkoman, seasoning your life: www.kikkoman.com/en/
Chiba ALT Program, sister-state partnership between this region of Japan and Wisconsin: dpi.wi.gov/international-educ...
Great Dane Brewing: www.greatdanepub.com/
Idumoya: www.idumoya.com/
Yanagihara School of Traditional Japanese Cuisine: www.yanagihara.co.jp/english 
Развлечения
The tour guide, Ben, did an outstanding job!
"with just one bite you took me home" quote of the day
having watched wi foodie forever, this episode can not be beat. or?? thx
We will definitely try though!
I was one of the locals who was at Hashin Farm at that time. I was looking forward to the video being uploaded. Thank you for showing us the food scenery of Tokyo from an interesting angle. And I'm glad to learn about Wisconsin food that I didn't know anything about on your show. Thank you.
@GREATDANEBREWING NICE!!!!!❤❤❤❤
This episode is very timely. Especially since the kids and I have been watching them move dirt on the new Kikkoman plant in Jefferson.
Love that you are traveling and reviewing food. You have always described food so well that's why it's nice to see you do it outside of Wisconsin
Some wonderful camera work from the team! Love seeing you all doing some international exploration! Congrats. Now I'm going to cook some chicken thighs in soy sauce & mirin.
I've always bought Kikkoman because I knew it was made in Wisco but did not know the incredible history! Thanks!
This episode was 'incredible'! ❤
after finishing this video, shout out to Kikkoman for being as awesome of a host as they were for this video. They are a globally recognized company that didn't need any self promotion, yet they still showcased that amazing Japanese way to you. Being a Wisconsinite makes you feel even more proud of that connection that company has to our most amazing state. I literally had to go slice off a couple bites of that 7 year old Wisconsin cheddar while watching this, trust me I am trying to make the block last but it isn't easy when I tastes so good...lol
Also a completely different side note, don't forget one of Sapporo Beer's North American breweries is in La Crosse, WI too, yet another worldwide globally recognized Japanese brands that chose Wisconsin....and like my previous post I said Hokkaido (where Sapporo is) and Wisconsin are literally the same...lol
good stuff, I know you got up to Sendai, but next time you need to get out of Tokyo for sure...lol
Tokyo is the obvious place where it is this centralized absolute chaos that some how manages to live in a harmony, think of it like the Sun, it's always ready to explode but something is always keeping coming back together and it just works...haha that's Tokyo area.
Almost certainly though whatever high end experience you can have foodwise in Tokyo you can probably have an at near level experience elsewhere in Japan for a fraction of the cost. A5 wagyu here regardless of where it comes from is not that much different that it warrants that much increase in price, but it's marketing here too. We can go pick up Hida A5 wagyu here at the end of the night at the grocery store and sometimes it's marked down 20-40% off, nothing wrong with it all. If you understand Japanese grocery stores, they try to get rid of as much as they can that day to make room for new fresh stuff the next day. So they will discount down so much stuff, even though zero wrong with it. Back home that meat of veggies, fruit, seafood, etc might sit on the grocery store case for a day or two before they pull it or discount it. Myself I think it is crazy they are so quick to discount perfectly good food here in Japan...but I love it. I've eaten more A5 wagyu, otoro and chutoro bluefin tuna than most people back home would ever eat in their lifetime and yet 99% of it has been discounted priced stuff from the grocery store at the end of the night...haha
I know just rambling on, but I guess I feel blessed to know Wisconsin and know Japan both.
I'm loving this episode
🔥🔥🔥🔥🔥🔥
Super jealous. This Wisco boy will eventually get to Japan. Did I miss an important detail: Does Kikkoman only produce their soy sauce in the Wisconsin Plant or is that one of many that produce soy sauce? I know they offer many products, but I am just focusing on the Soy Sauce, simply because Luke keeps celebrating when the Japanese say they like and use the Kikkoman brand Soy Sauce.
They also produce Soy Sauce in Japan. Luke was just excited when someone used Kikkoman in general, other that another brand.
The only soy sauce my husband would eat. He was Japanese American (Nisei).
Sesame oil is the best in the world too
I don't know any actual Asians (like my wife) who use Kikkoman twice. I made some beer that went bad, tasted just like Kikkoman.
It's called preference. I'm Asian and I don't like it either as other brands but their other people that like it. So it doesn't mean it's wrong
@@t.valentino530 OTOH, just because a large number of people believe something, doesn't make it right.
"I don't know any actual Asians (like my wife) who use Kikkoman twice" damn dude you obviously have never been to Japan, and that was kind of a really racist statement to suggest that Japanese aren't actual Asian's...lol Your "Asian" wife must be very proud of you for saying such things. Your name says you are a doctor, so your "Asian" wife married you for your money which means she probably can't cook well right, and you said you made some beer that went bad and tasted like Kikkoman and that means you suck at making beer, and probably means you suck at being a Doctor as well. I've never met any "Asians" who used Dr Gary Green twice..lol sorry dude you know you had this coming
I can guarantee you I put you or your "Asian" wife in a shouyu taste test and you could never tell brand name, but yes you might be able to tell quality level and that is completely different than the name of the company on the bottle.
Trust me come to Japan and let's go shouyu shopping and I will tell you that you have to figure out what is what, which is good, etc without any research. let's see how well you do, because I don't think you quite realize the extend of shouyu options there is here.
@@DrGaryGreen dude no one gives a flying fuuuuuuck about your smartass comment. Also no one cares what you like or don’t bro.
Love this show, but I don't think the current harvest of bluefin tuna can be considered "sustainable"
At what point did we eat tuna or talk about it being sustainable?
The tour guide, Ben, did an outstanding job!