Kikkoman Review + Giveaway

by Lisa on November 4th, 2009

I was recently approached by Kikkoman, best known as the company that makes soy sauce, with a very unique opportunity.  They wanted me to bake a turkey that had been brined in soy sauce using a recipe they had recently developed.

I obviously jumped at the opportunity – soy sauce brined turkey?  I was intrigued, to say the least.

The idea behind using soy sauce to brine the turkey is that the flavor will have “umami,” which I just learned the meaning of two weeks ago while watching Top Chef.  If you’re not familiar, umami is the fifth primary flavor.  Another word for umami is savory.  Newly discovered in the science world, umami makes foods more delicious when balanced properly with the other four primary flavors known as sweet, salty, bitter and sour. Kind of crazy, right?  Apparently soy sauce is used quite a bit in stews, sauces, marinades, etc.

I chose to brine my turkey in the Kikkoman Less Sodium Soy Sauce.  By the way, have I mentioned that this is the first turkey I’ve ever made in my life?  True story.  Anyhoo, I cleaned the turkey and then left it alone in a big tub of soy sauce, water, and spices overnight.  Easy enough.

I’m not going to lie.  I was really skeptical about how the turkey would turn out.  I mean, I generally only think of soy sauce when I think of Asian food.  I kept envisioning that the turkey would end up tasting really salty or would turn an unappealing shade of soy sauce brown.

But holy cow – the turkey I made was absolutely fantastic.  It was SO moist and my fears of a brown salty turkey was completely unfounded as the turkey looked completely normal and tasted so … savory.  I couldn’t even tell that the turkey had been soaking in soy sauce – it just tasted so so so amazing.  Really. I am not in any way exaggerating.  I am a soy brined turkey convert.  Sadly I am a total dolt and forgot to take a picture of my first turkey (!) as all I could think about was consuming it as quickly as possible.

(Interested in brining your own turkey in soy sauce? Click here for the recipe and instructions.)

As a follow-up to the turkey brined in soy sauce, Kikkoman also provided me with some recipes to help use up some of the leftover turkey.  First up?  Turkey tetrazzini.  Guess what?  It tasted absolutely amazing and was pretty easy to make.

Interested in learning more about cooking with soy sauce?  Click here to find recipes and all sorts of other goodies.

Better yet, because Kikkoman is awesome, they wanted to offer TWO of you fantabulous readers the opportunity to win 2 full-sized bottles of Kikkoman sauces each + a special Kikkoman book filled with delicious recipes (I hope, for your sake, that the soy sauce brined turkey is included!).

The Fine Print:

Entries will ONLY be accepted by completing the Google Form below. No entries will be accepted via the comment form. Entries that are submitted via the comment form will NOT be counted.  This will help keep things organized and fair.

Aside from posting the name provided to me by the winner of the giveaway, as well as the winner’s website address (if you so choose), no personal information you give me will be shared or published anywhere. You will not be put onto any email lists. Pinky swear.

Here’s a breakdown of the 3 total entries you can have for this giveaway:

  • 1 entry for sharing your favorite food to eat on Thanksgiving.
  • 1 entry for sharing which Kikkoman sauce you would most like to try.  (Click here to see the entire line of Kikkoman sauces.)
  • 1 entry for tweeting about this giveaway. (Make sure you send it my way – @fantabandfrugal)

Entriles will be accepted from the U.S. only, please.

Entries will be accepted through November 11, 2009, with a winner announced November 12, 2009.

Good Luck!!!

One Response

  1. [...] The wonderful people from Kikkoman contacted me a couple of weeks ago about trying another product of theirs – Lime Ponzu.  I readily agreed because last time Kikkoman contacted me I was able to make some of the best turkey ever by brining it in soy. [...]