Latest news with #IndianChinese
Yahoo
28-05-2025
- Lifestyle
- Yahoo
That's all, yolks! Asian egg dishes delight around Orlando
I just crushed about a quarter of this vegetable egg foo young, which according to my brief research has more than a few acceptable spellings and a tremendous number of fans. It is my favorite American-Chinese takeout staple. Done perfectly, it's wok-fried in a generous pool of oil, soft and tender inside with a crispy, wispy exterior and heavy with vegetables — all of them. Broccoli and carrot, water chestnuts, bean sprouts, mushrooms, cabbage, rough-chopped hunks of baby corn. Every restaurant does it differently and I'll often pass on the gravy (some are too heavy on thickening agents, too light on the soy or oyster sauce umami), but I love it, with or without. Orlando's first Kyuramen location is ready for its close-up | Review I'd just finished up at the gym. And the salty protein-carbohydrate bomb was just what my body wanted. I could feel it replenishing me, in fact, like it was going directly into my cells. It was fabulous. I might have heard myself say 'mmm' a few times. Folks in foodie online circles can be pretentious about American-Chinese food. I've seen people joyfully post their glistening containers of General Tso's only to have some troll call it inauthentic, which frankly, I don't get. How? It's an iteration of Chinese food, invented by Chinese immigrants, as they forged new lives in a new place. There is Tahitian Chinese food. Caribbean Chinese food. Indian Chinese food. Peruvian Chifa. Same story, different countries. None are 'traditional.' All are examples of Chinese people using the ingredients available to them to create something familiar, but uniquely Chinese-plus. Happily, zero trolls responded when I posted an open question on the Orlando Sentinel's food-centric Facebook page, Let's Eat, Orlando. Best Korean: 2025 Orlando Sentinel Foodie Awards 'I love American Chinese food,' wrote group member Alana Conel. 'There's something about the comfort of it that I crave at least once every two weeks. I love authentic Chinese food no doubt, but take-out Chinese food … literally is making my mouth water right now.' Raised in China, Janet Zhang noted that American Chinese cuisine's flavor and presentation feel foreign, but she still likes it. 'I think the American Chinese restaurants have some of the best chicken wings I have ever had, and the twice-cooked pork made with cabbage and charsiu, though (they) bare [sic] little resemblance to the dish I was familiar with, (are) still delicious.' Chefs, too, weighed in. 'If you say you don't like [American Chinese food], you're lying,' said Boku, Soseki and Uncle Dendog's alum Denni Cha, whose favorites include moo shu. 'Egg drop soup is my everything.' Vegetable egg foo young is mine. I'm not apologizing. And as we say goodbye to both Asian American & Pacific Islander Heritage Month and National Egg Month, I can't think of a better dish to go out on. That's all, yolks! Well, that and this round-up of some other Asian egg dishes you might want to try. Though not technically an omelet, this eggy-battered pancake of Japanese origin, in particular the chonky kind where the goodies are studded within instead of layered on top, has definite egg foo young feels. In Japan, you might find grill-top tables where you can cook your own, but at chef Lewis Lin's Orlando-local izakayas, Susuru and Juju, you can sip fine whiskey or whimsical cocktails while the pros in the kitchen do the work. Here, they churn out thick, Osaka-style okonomiyaki that's studded with cabbage and slathered in kewpie and where you can add on pork chashu or bacon. It's quite popular with the regulars, says Lin. Go. Be one. Susuru: 8548 Palm Parkway in Orlando, 407-778-4813; Juju: 700 Maguire Blvd. in Orlando, 407-412-6678; I couldn't post the wild video I have of my server, deftly slicing open this trendy, Yoshoku-style omelet, at Kyuramen's location just outside the UCF campus on University Boulevard, but Google Kyoto's famed Kichi Kichi restaurant (or check out Phil Rosenthal meeting chef Motokichi Yukimura on the Kyoto episode of 'Somebody Feed Phil' on Netflix) and you'll know what to expect when you show up for your own taste of this gorgeous dish, wherein a delicate, thin-skinned purse of eggs is layered over chicken fried rice, flayed open theatrically, then doused with sauce. At Kyuramen, the choice is curry or demiglace. You can add on pork tonkatsu, as well. Kyuramen: 3402 Technological Ave. in Orlando, 407-668-4088; This steamed egg custard is one of the most popular dishes on the menu at Pocha 93, where Korean street food takes center stage and the eggs are a light, silky and fluffy bar snack, topped with scallion and ideal for enjoying alongside something saltier and, of course, happy hour sips. Pocha 93: 7379 W. Colonial Drive in Orlando, 407-420-0157; A recent add to Domu Chibi Ramen's fast-casual menu in Waterford Lakes, and a protein-packed steal at $3.50. These thin, delicately rolled omelets, says chef/owner and 2025 James Beard Award Semifinalist for Best Chef: South, Sean 'Sonny' Nguyen, are something every chef specializing in Japanese cuisine aspires to do well. 'The more you make it over time, the better you get,' he says. 'I make a very amateur tamagoyaki at home for my kids for breakfast and they love it.' It was a natural add to Chibi's menu, he says 'because we were focusing a little more on Japanese street foods for our fast-casual outpost. One of the most memorable bites I had at the Tsujiki Market was tamagoyaki on a skewer, made fresh at a corner storefront. It was cheap, simple and delicious.' It takes those who try it on a trip to Japan without booking a ticket, he says. 'If you're into eggs, it's worth a try.' Domu Chibi Ramen: 869 N. Alafaya Trail in Orlando, Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @ Email: amthompson@ For more foodie fun, join the Let's Eat, Orlando Facebook group. Our 2025 Foodie Award winners list revealed — see who won
NDTV
12-05-2025
- General
- NDTV
Corn Flour And Cornstarch Are Not The Same. Find Out The Key Differences Here
Quick Reads Summary is AI generated, newsroom reviewed. Corn flour and cornstarch are distinct kitchen ingredients. Corn flour adds texture and flavor to baked goods and dishes. Cornstarch serves primarily as a thickening agent in recipes. Corn flour and cornstarch are two common ingredients found in many kitchens, but despite their similar names, they serve distinct purposes in cooking. From baked goods to sauces, these ingredients play crucial roles in various dishes, but their differences can greatly impact the final result. Understanding their unique characteristics is key to unlocking new flavours in your cooking. In this article, we'll explore the key differences between corn flour and cornstarch and help you understand when to use each ingredient to achieve the best results in your cooking. Also Read: Is Corn Flour On Your Plate Harming More Than Helping? Experts Weigh In What Is Corn Flour? Corn flour is a type of flour made from corn kernels, often used in baking and cooking. It is commonly used in recipes to add texture and flavour. It gives a distinct corn taste and aroma to dishes, making them more delicious. Common dishes that have corn flour as a popular ingredient include makki di roti or corn pakodas. What Is Cornstarch? Cornstarch is a fine, white powder extracted from corn kernels, often used as a thickening agent. It is commonly used in dishes to achieve the desired consistency. Cornstarch is often used to thicken sweet dishes like fruit custard or puddings. In Indian Chinese cuisine, cornstarch is used to thicken sauces in dishes like manchurian or chilli paneer. Here Are 4 Key Differences Between Corn Flour And Cornstarch: 1. Colour The most striking difference between corn flour and cornstarch is the colour. The former is pale yellow, whereas the latter is white. When kept together, it's quite easy to distinguish one from the other. 2. Texture Not just the colour, but the texture of corn flour and cornstarch also differ significantly. Corn flour has a texture similar to that of regular atta (whole wheat flour). On the other hand, cornstarch is considerably finer in texture, somewhat like baking powder. 3. Flavour Another noteworthy difference is in the flavour. When eating a dish consisting of corn flour, you'll taste an earthy and somewhat sweet flavour, like corn itself. However, cornstarch doesn't have any such flavour and is basically tasteless. 4. Usage In Recipes A significant difference between corn flour and cornstarch lies in their usage in recipes. Corn flour is often used as a main ingredient in baked goods, such as cakes, bread and tortillas. In contrast, cornstarch is typically used as a thickening agent in sauces, soups and desserts. Also Read:
Business Standard
28-04-2025
- Business
- Business Standard
Kikkoman India Hosts 3rd Annual Culinary Experts Meetup at IHM Kolkata
PRNewswire Mumbai (Maharashtra) [India], April 28: Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country. More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India. Leading authorities of Chinese cuisine industry in India, to name a few - Kabir Advani (CEO of Berco's), and Anjan Chatterjee (Founder of Mainland China) - gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India. Michelin-starred Chinese Chef Ryosuke Tamura from Japan- (CEO/Executive Chef of Itsuka) also participated, and presented 'Ran Mian Burning Noodles', his authentic Chinese dish created using Indian ingredients and Kikkoman. The event focused on the theme 'Evolution of Chinese Cuisine in India - Best ingredients, Best skills, Best Know-how,' exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours. The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights. Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India Speakers: Anjan Chatterjee- Mainland China Bikramjit Ray- ET Hospitality The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character. Keynote Conversation 2: The legacy of Kolkata's Chinese community and its role in shaping the unique Indian-Chinese culinary style Speakers: Chef Joel Huang- Eau Chew Harry Hakuei Kosato- Kikkoman India The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city's oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes. Panel Discussion 1: What exactly is 'Indian-Chinese'? Moderated by: Bikramjit Ray- ET Hospitality Panelists: Anjan Chatterjee- Mainland China Chef Jerry Thomas- PF Chang's Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava- Abv Hospitality Chef Jiten Acharya- Haldiram Skill Academy Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive. Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved Speakers: Chef Ryosuke Tamura- Itsuka Harry Hakuei Kosato- Kikkoman India Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce. Panel Discussion 2: How 'Indian-Chinese' should be refined in the future - Sophistication and diversity Moderated by: Harry Hakuei Kosato- Kikkoman India Panelists: Kabir Advani- Berco's, Chef Khaja Zafarulla- Kikkoman Expert Chef, Chef Ryosuke Tamura- Itsuka, Josephine Huang- Eau Chew, Chef Anthony Huang- Kalyani Techpark, Mohammed Ibrahim Akram- Beijing Bites Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients. There's a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers. The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes. The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there's also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift. Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients Moderated by: Chef Sushil Multani- Saulo Foods Panelists: Chef Jiten Acharya- Haldiram Skill Academy, Chef Saby Gorai- Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher- IHM, Kolkata, Prashant Issar- Bellona Hospitality The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft. Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond. About the Kikkoman Honjozo Authentic Soy Sauce Experience in India Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan's No. 1 soy sauce brand to India. The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture. Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India. About Kikkoman and Kikkoman India With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company's internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers. Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India. Link to Media kit -
Yahoo
28-04-2025
- Business
- Yahoo
Kikkoman India Hosts 3rd Annual Culinary Experts Meetup at IHM Kolkata
More than 100 professional chefs, restaurateurs gathered and discussed about the future of Chinese cuisine in India MUMBAI, India, April 27, 2025 /PRNewswire/ -- Kikkoman India hosted its 3rd Annual Culinary Experts Meetup on 12th March 2025 at the Institute of Hotel Management (IHM) Taratala, Kolkata, bringing together more than 100 professional chefs, restaurateurs, and culinary thought leaders and culinary students from across the country. Leading authorities of Chinese cuisine industry in India, to name a few - Mr. Kabir Advani (CEO of Berco's), and Mr. Anjan Chatterjee (Founder of Mainland China) - gathered in Kolkata, the home of the origin of Chinese food in India, to discuss the future of Chinese cuisine in India. Michelin-starred Chinese Chef Ryosuke Tamura from Japan- (CEO/Executive Chef of Itsuka) also participated, and presented 'Ran Mian Burning Noodles', his authentic Chinese dish created using Indian ingredients and Kikkoman. The event focused on the theme 'Evolution of Chinese Cuisine in India - Best ingredients, Best skills, Best Know-how,' exploring its rich history, current trends, and future possibilities. The discussions delved into how Indian-Chinese cuisine has evolved over the years, influenced by local ingredients, consumer preferences, and globalization, while highlighting the significance of using authentic ingredients such as Kikkoman Soy Sauce to refine and elevate flavours. The event featured an engaging lineup of Keynote Conversations and Panel discussions, each offering deep insights into various aspects of Chinese cuisine in India, inspiring both top chefs and restauranteurs about the future development of Indian Chinese by drawing on global insights. Keynote Conversation 1: The past, The present and Future of Chinese Cuisine in India Speakers: Mr. Anjan Chatterjee- Mainland China Mr. Bikramjit Ray- ET Hospitality The evolution of Chinese cuisine in India, particularly in Kolkata, reflects a fusion of Chinese cooking techniques with Indian ingredients and tastes. Indian Chinese cuisine has grown into a distinct culinary identity, shaped by regional preferences, economic factors, and changing consumer expectations. While authenticity is valued, the cuisine thrives on adaptability, balancing bold, spicy, and tangy flavours that resonate with Indian palates. Globalization continues to influence its trajectory, blending tradition with innovation while maintaining its unique character. Keynote Conversation 2: The legacy of Kolkata's Chinese community and its role in shaping the unique Indian-Chinese culinary style Speakers: Chef Joel Huang- Eau Chew Mr. Harry Hakuei Kosato- Kikkoman India The legacy of Chinese cuisine in Kolkata is deeply rooted in family-run establishments like Eau Chew, one of the city's oldest Chinese restaurants. Generations of the Tangra community have played a vital role in shaping Indian Chinese cuisine, preserving traditional flavours and cooking methods. While evolving customer preferences and new restaurant brands have influenced the culinary landscape, the essence of Indian Chinese food remains in its home-cooked authenticity. A growing appreciation for traditional flavours is drawing people back to heritage eateries, even as they adapt by incorporating modern ingredients like Kikkoman soy sauce, blending tradition with contemporary tastes. Panel Discussion 1: What exactly is 'Indian-Chinese'? Moderated by: Mr. Bikramjit Ray- ET Hospitality Panelists: Mr. Anjan Chatterjee- Mainland China Chef Jerry Thomas- PF Chang's Ms. Rukshana A Kapadia- Ammolite Ideators Chef Vaibhav Bhargava- Abv Hospitality Chef Jiten Acharya- Haldiram Skill Academy Indian Chinese cuisine is a distinct fusion of Chinese cooking techniques and local Indian ingredients, evolving regionally across the country. Key ingredients like green chilies, coriander, potatoes, and capsicum, which are not traditionally used in Chinese cooking, have become defining elements of the cuisine. Its development has been shaped by ingredient availability and the Indian preference for bold, spicy, and tangy flavours. While globalization and changing consumer preferences may drive a shift towards more authentic Chinese flavours, the enduring popularity of classic Indian Chinese dishes ensures that this unique culinary style will continue to thrive. Keynote Conversation 3: Explain how Japanese Chinese cuisine has evolved Speakers: Chef Ryosuke Tamura- Itsuka Harry Hakuei Kosato- Kikkoman India Chef Ryosuke Tamura, a Michelin-starred chef from Tokyo, shared his approach to Chinese cuisine as a Japanese chef, emphasizing the importance of respecting and enhancing ingredients rather than overpowering them. He highlighted the skill required to use Kikkoman soy sauce effectively, ensuring harmony in flavours. Drawing from his experiences across different regions, he reflected on the variations in Chinese cuisine in Japan, China, and India, and how Indian Chinese cuisine could evolve by learning from these diverse perspectives. The discussion also underscored the need for education and training to help chefs better understand and utilize high-quality ingredients like Kikkoman soy sauce. Panel Discussion 2: How 'Indian-Chinese' should be refined in the future - Sophistication and diversity Moderated by: Mr. Harry Hakuei Kosato- Kikkoman India Panelists: Mr. Kabir Advani- Berco's, Chef Khaja Zafarulla- Kikkoman Expert Chef, Chef Ryosuke Tamura- Itsuka, Ms. Josephine Huang- Eau Chew, Chef Anthony Huang- Kalyani Techpark, Mohammed Ibrahim Akram- Beijing Bites Some panellists felt the classic Indian Chinese dishes are still incredibly popular and successful, while others argued for moving towards more authentic flavours and higher-quality ingredients. There's a growing interest in using authentic ingredients and techniques, shifting away from overly heavy sauces. Kikkoman soy sauce was highlighted as a key ingredient for enhancing flavours naturally and achieving more authentic tastes, with its naturally fermented umami being preferred over artificial enhancers. The Indian Chinese could learn from Japanese Chinese cuisine, which often has a deeper understanding of Chinese cooking techniques and ingredients. Customers are increasingly aware of ingredient quality and health concerns, driving demand for better ingredients and lighter, healthier dishes. The future of Indian Chinese likely involves a balance. Popular traditional dishes will remain, but there's also a strong push towards exploring more authentic flavours and using higher-quality ingredients, with products like Kikkoman playing a significant role in this shift. Panel Discussion 3: Educating the next generation Chef about Chinese and Asian Cuisine using authentic ingredients Moderated by: Chef Sushil Multani- Saulo Foods Panelists: Chef Jiten Acharya- Haldiram Skill Academy, Chef Saby Gorai- Celebrity Chef, Chef Altamsh Patel- Hilton Hotel, Chef Abhiru Biswas- Eastern India Culinary Association, Chef Samuel Labher- IHM, Kolkata, Mr. Prashant Issar- Bellona Hospitality The discussion explored the scientific foundations of cooking methods, emphasizing how chefs are increasingly studying the science behind traditional techniques. Professionals from diverse culinary backgrounds shared insights on how different cuisines influence cooking methods and ingredient perceptions. For instance, the same fish dish is prepared differently in Japanese, Indian, and French cuisines, showcasing varied approaches to technique and flavour. By integrating scientific understanding with traditional knowledge, chefs can discover new culinary possibilities, unlocking innovative flavours and refining their craft. Kikkoman India started operations in February 2021 and launched the Kikkoman Honjozo Authentic Soy Sauce Experience programme in October of the same year. The Culinary Experts Meeting is part of the Kikkoman Honjozo Authentic Soy Sauce Experience. The goal of the event is to generate new ideas and interaction among culinary professionals through interesting discussions on food-related topics. With over 350 years of history and an unwavering commitment to India, Kikkoman aims to contribute to the creation of delicious new experiences in India for the next 100 years and beyond. About the Kikkoman Honjozo Authentic Soy Sauce Experience in India Kikkoman is on a mission to put a bottle of Kikkoman Soy Sauce on the shelf of every Indian kitchen. Having started to expand its operations in India, Kikkoman India is pleased to announce the Honjozo Authentic Soy Sauce Experience. The goal is to make its popular, naturally brewed Kikkoman Soy Sauce an everyday ingredient for all restaurants and households. Launching this movement across India is the first of many activities to introduce Japan's No. 1 soy sauce brand to India. The Honjozo Experience movement comprises three elements: Developing talent and fostering exchanges among chefs; educating everyone on the use of soy sauce through cooking sessions and contests; and learning the contribution Kikkoman Soy Sauce can make by experimenting through R & D in food culture. Chefs are going to cook up a storm using Kikkoman Soy Sauce. From professional chefs to student chefs, all are going to experiment and learn what can be done with it. Through cooking contests, videos, talks, and workshops, the Honjozo Experience movement will bring together chefs, students, restaurants, hoteliers, the media, and industry leaders as well as government representatives to explore how Kikkoman Soy Sauce can enrich any and all dishes served in India. About Kikkoman and Kikkoman India With a history spanning over 350 years and based in Japan, the current Kikkoman corporate entity was established through the merger of eight families in 1917. The company's internationalization strategy began some 60 years ago, with its entry into the United States market. Kikkoman has become a global business, expanding to over 100 countries, with 11 soy sauce production sites worldwide that distribute its products all over the world to millions of consumers. Kikkoman India is solely responsible for importing all Kikkoman products, and is responsible for managing all production, marketing, sales, and distribution in India. Link to Media kit - Press ContactChavi Singh, chavi@ 86554 21677 Photo - View original content to download multimedia:
