Kikkoman and MSG: The Straight Answer
For many health-conscious consumers, the presence of Monosodium Glutamate (MSG) is a major concern. It's a key ingredient in many processed foods and has been linked by some to various sensitivities, though scientific evidence on the subject is mixed. When it comes to Kikkoman, the world's most recognizable soy sauce brand, the answer to whether it contains MSG is twofold: no, it does not contain added MSG, but yes, it contains naturally occurring glutamates. This distinction is crucial for understanding the product's flavor profile and its potential effects on individuals.
The Natural Brewing Process: Creating Natural Glutamates
Kikkoman's signature flavor is not a result of a synthetic additive but rather a months-long natural brewing process. This traditional method, similar to winemaking, is what gives the soy sauce its rich, complex taste. The primary ingredients are simple and natural: water, soybeans, wheat, and salt. Here’s a brief overview of the process:
- Koji Production: The process begins by mixing steamed soybeans and roasted wheat with a special culture, Aspergillus. This mixture is called koji.
- Fermentation: The koji is then mixed with a saltwater solution to create a mash called moromi. The moromi then ferments and matures for several months in controlled conditions.
- Glutamate Development: During this long fermentation, the proteins from the soybeans are broken down into amino acids, including glutamates. These natural glutamates are responsible for the savory, umami flavor that we associate with good soy sauce.
- Filtering and Pasteurizing: After maturation, the mixture is pressed to separate the liquid soy sauce from the solids. The liquid is then pasteurized to stabilize it and ensure a long shelf life.
Added MSG vs. Natural Glutamates
The key to understanding the MSG question is to recognize that not all glutamates are created equal in the public eye. Added MSG is a specific food additive (monosodium glutamate) used to enhance flavor. Naturally occurring glutamates, on the other hand, are compounds found in many fermented and aged foods like Parmesan cheese, ripe tomatoes, and mushrooms. While the chemical compound is the same, how the body reacts to it can vary for individuals, especially those with food sensitivities. Kikkoman's commitment to avoiding artificial additives and added MSG is a major selling point for those seeking a more 'natural' product.
Is Kikkoman's Flavor Artificial?
Absolutely not. The complex and layered flavor of Kikkoman soy sauce is a direct result of its traditional, multi-month brewing process. Chemically produced soy sauces, which are cheaper and faster to manufacture, often rely on added MSG and caramel coloring to mimic the flavor and appearance of naturally brewed versions. Kikkoman's distinct umami comes from the slow, natural breakdown of proteins, which creates a taste that is more nuanced and less overpowering than that of its chemically-made counterparts.
Understanding Soy Sauce Types: Kikkoman vs. Chemically Produced
| Feature | Kikkoman Naturally Brewed Soy Sauce | Chemically Produced Soy Sauce |
|---|---|---|
| Ingredients | Water, soybeans, wheat, salt | Water, hydrolysed soy protein, corn syrup, salt, added MSG, caramel coloring |
| Brewing Time | Months (typically 6 months+) | Days (chemical hydrolysis) |
| MSG Content | Naturally occurring glutamates only | Often contains added MSG |
| Flavor Profile | Complex, mellow, and umami-rich | Salty, can be artificial and overpowering |
| Appearance | Clear and translucent | Opaque and thick |
| Sensitivities | Potential reaction to natural glutamates | Potential reaction to added MSG and other additives |
Navigating the Label for MSG-Free Options
For those who are particularly sensitive to glutamates, whether natural or added, reading the label is always the best practice. While Kikkoman's standard product contains naturally occurring glutamates, the brand also offers a gluten-free Tamari option for those with gluten sensitivities. In general, if a soy sauce lists 'hydrolyzed soy protein' or 'MSG' directly on the label, it is chemically produced and contains added MSG. For the highest quality and most natural flavor, look for soy sauce with the shortest ingredient list and a clear indication of being naturally brewed.
Conclusion: The Umami of Natural Brewing
In summary, while Kikkoman does not contain added MSG, its traditional brewing process naturally creates glutamates that provide its rich umami flavor. This makes it a more authentic and natural product than many chemically produced alternatives on the market. For most consumers, the natural glutamates in Kikkoman are a welcome flavor enhancer. However, for those with sensitivities, understanding the distinction is key. The transparency and quality control in Kikkoman's production allow consumers to make an informed choice based on their dietary needs and preferences. Ultimately, Kikkoman's dedication to its traditional brewing methods is what gives it its unique, beloved taste. Kikkoman European FAQ
