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Convenient Kikkomani Soy Sauce Packaging for Restaurants. You are completely mistaken if you think soy sauce is only used to season Asian dishes. Naturally brewed Kikkomani soy sauce can be used in cuisines from around the world. The secret to its success lies in its traditional natural recipe. Kikkomani soy sauce has a long history. It is made by fermenting soybeans with wheat and adding salt. Its rich aroma and flavor are infused with over 300 scents developed during the six-month fermentation process. When cooking, the sauce’s components blend with the dish’s other ingredients, significantly enhancing its overall taste. Traditionally, soy sauce is used as a universal table condiment, for marinating, frying, and as an addition to any dish, replacing salt. After opening, store Kikkomani soy sauce in a 1L PET bottle in the refrigerator.