Ever wondered how you can turn your favorite restaurant dish into your own kitchen masterpiece?

I am one of those adventurous people who love trying new cuisines. Though I must admit that when I go for food trip, it is not solely for blogging purposes. Especially when the food is anything Japanese, I’m all for it! I savor every moment and the explosion of flavors of my gastronomical experiences. For some reason, I get inspired when I taste something so special and flavorful. There are even times when I couldn’t stop pondering the ingredients and the procedures to come up with a satisfying recipe to match the expensive sort in the restaurant in my own kitchen. I think I even thought of going to a culinary school at some point. When I was invited for a cooking class at 25 Mushrooms Kitchen hosted by Kikkoman, I felt like this was the perfect opportunity. 

And I was right! I definitely learned a lot in the exclusive Oriental Journey: Masters Class

Being half-Japanese, I already have a bit of a background on how oriental cuisines are delicately prepared. As part of its rich culture, there’s more to every ingredient than its flavor. If you agree that the ingredients are tasty, the histories behind them are even tastier. Kikkoman’s secret has been its being true to a strong 300-year tradition. Let’s know more about this wonder sauce.

Did you know?
• Kikkoman was born during mid-17th century when soy sauce production was at its peak.
• The Mogi and Takanashi families started this business in the city of Noda, where soybeans and wheat were abundant. Noda was nearby Edo (today’s Tokyo), Japan’s capital, where majority of the workforce and the best natural ingredients were located.
• Before it was named Kikkoman Corporation in 1980, the company was first known as Noda Shoyu Co., Ltd founded by the Mogi,Takanashi and Horikiri families in 1917.

For centuries, Kikkoman remained faithful to its brewing tradition. Just like wine, soy sauce is believed to become even better as it ages. The authentic flavor from the finest, purest and natural ingredients made it the most preferred seasoning all over the world. From its modest foundation, Kikkoman now boasts production plants in seven countries, and currently brings joy from kitchens to dining tables in 100 countries.

During the session, we were taught different techniques in creating the perfect, authentic and flavorful oriental dishes. I like smelling the different condiments I will use before I start the whole thing. It somehow gives me an idea on how the various elements can be combined together to achieve the piquancy I wanted. Kikkoman has a savory sensation that stimulates appetite by the smell alone. Although color is also important, Kikkoman doesn’t only make the food look appetizing, it enhances the flavor of the dish as well. 
We learned how to make Sushi Platter with Kikkoman Soy Sauce 

Pork Katsudon
Beef Sukiyaki

I never thought it was deliciously easy! I’m so motivated to give it a shot at home.

With the very versatile Kikkoman, you are guaranteed your creation will be of the highest world class quality. It’s not simply a dip, but an essential seasoning to a successful kitchen masterpiece. It’s no longer impossible to produce restaurant dishes from the comfort of your home!

Like Kikkoman Philippines Facebook page ( to know more about Kikkoman’s heritage. Share your own recipe of a restaurant dish using Kikkoman through #CookedWithKikkoman for a chance to WIN classes at 25 Mushrooms Kitchen for the best versions of Kikkoman dishes!

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  1. So yummy.I have been using Kikoman Soysauce since 2010.I love using it for marinating meat.
    Actually I won in a kikoman contest before and received a voucher for a one day class kaso ang layo ng place kaya di ako nakapunta.


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