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Kikkoman Make Haste Slowly Heritage Recipe Contest Giveaway

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Kikkoman made a movie about their long standing traditions. A family business to this day, Kikkoman’s growth has been inspired and guided by a family creed, a set of 16 articles passed down for nineteen generations. This creed speaks to the core values that have enabled Kikkoman to survive and thrive for more than 300 years. Directed by Academy Award™ nominated filmmaker Lucy Walker, Make Haste Slowly: The Kikkoman Creed tells the story of the brand’s rich history and the family creed that shaped it into the company it is today.

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The Locations in the movie:

Walworth, WI
imageWhen selecting the site for Kikkoman’s first manufacturing facility in the United States, Yuzaburo Mogi and his father chose Walworth not only for its rich farmland, but also for its welcoming residents and hardworking, diligent workforce. When the first wave of Kikkoman employees arrived in Walworth, they spread out within the community, quickly adapting to American culture and developing close friendships with the locals.

Noda, Japan
imageTo escape the shogun siege on Osaka Castle nearly four centuries ago, Shige Maki and her infant son fled to Noda, a small farming community. It was there, nestled between the Edo and Tone Rivers, that Shige created the original soy sauce recipe still used by Kikkoman to this day. Noda’s abundance of natural resources and proximity to Tokyo made it the ideal location for Kikkoman’s Japanese production facility, where it still remains.

 

About Lucky Walker

Lucy Walker grew up in London, England, and graduated from the prestigious Oxford University before winning a Fulbright scholarship to attend the Graduate Film Program at NYU. Since then, her five documentaries have earned more than fifty awards, including two Academy Award™ nominations for her work on Waste Land and The Tsunami and the Cherry Blossom.

 

Heritage Recipe Contest

My family and I love Kikkoman products and use them all the time. My kids love the Ponzu sauce and use it as a salad dressing. I love it too, it’s a great addition to a recipe. We’ve even used it in our Turkey. Kikkoman Soy Sauce is also a great way to make your turkey it keeps it moist and gives it a lot of flavor. Because we love Kikkoman so much we’re hosting a recipe contest.

Enter to Win:

A basket full of Kikkoman products (50 Value)

To Enter:

You need to create a recipe using one of the products and share it with us in the comments, or share a recipe that you love that uses Kikkoman products in the comments of this post. You can just share a link to a recipe you love that uses the Kikkoman products.

Extra Entries:

Please use the rafflecopter

 

a Rafflecopter giveaway

This giveaway ends February 19th. Please see our giveaway rules.  Samples received.

 

Winner will be chosen at random

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Comments

  6. I like the soy sauce, we use it in many recipes. Our favorite is a marinade with soy sauce, vinegar, oil and salt for chicken drums. It’s great.

    Reply

  16. I love their teriyaki sauce! I use it on salmon all the time.

    Entered the rafflecopter form as “Wild Orchid”
    Thanks for the chance to win!

    wildorchid985 @ gmail dot com

    Reply

    • As for recipes, I make “soy sauce chicken” with the original. I start off by lightly frying skinless chicken legs in sesame and chili oils and sometimes chopped garlic. I then add soy sauce to my liking, followed with apple juice to counter the salty, but keeping the soy sauce taste. I do so because it’s similar to bulgogi sauce which uses pear juice. I tend to season that with black pepper, crushed red pepper, and/or onion powder. I let that boil/cook covered until the legs are finished, adding a little bit of water if there’s not enough moisture. Serve that with steamed rice, and that’s it. Sorry that there’s no actual measuring, I just go by eye and taste.

      Reply

  42. I love the roasted garlic teriyaki- i cube extra firm tofu and marinate for a few hours, then bake with the marinade at 350 for a half hour and use as “croutons” on salads

    Reply

  57. I use the soy sauce to make a black bean sauce. (I don’t use measurements- this is one of those to throw together)
    A couple of tablespoons of black bean sauce, a couple of tablespoons of soy sauce (I use lite sodium), a bit of sesame oil, some fresh finely chopped ginger,finely chopped garlic, some hot pepper flakes, some brown sugar about a half of cup of broth. Mix together. When your stirfry is almost done, pour this over it.
    I have used it over beef and broccoli or chicken and a variety of vegetables.

    I really like their low sodium soy sauce.

    Reply

  78. Teriyaki. I always say that I don’t know what I’d do without my teriyaki sauce. I use it on chicken and beef all the time, then when it’s almost done, I add a little Kikkoman Teriyaki Baste and Glaze.

    Reply

  159. I like the Kikkoman Stir Fry sauce. I use it all the time when I’m stir frying, but I also like to use it as a dipping sauce for chicken nuggets.

    Reply

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