Kikkoman India has appointed the iconic chef Manjit Gill as an industry advisor. Chef Gill, who is renowned for his culinary excellence, will strengthen Kikkoman’s position in Indian kitchens and restaurants by regularly communicating information about Kikkoman Soy Sauce and working with the restaurant industry.
On this occasion, Chef Manjit Gill commented, “All the Hotels and Kitchens that have been managed by me have cooked with soy sauce for many years, and for every type of cuisine I absolutely use Kikkoman. When the offer of Industry Advisor came from Kikkoman, I happily accepted. I want to cooperate in making Kikkoman Soy Sauce the definitive standard soy sauce in the Indian market. Kikkoman Soy Sauce is pure and natural, with umami and aroma that cannot be matched by other soy sauces. Chefs who are truly committed to taste will seek out Kikkoman.”
Commented Jaspal Sabharwal, Co-Founder of TagTaste Foods, “In our business where we conduct lots of research in the culinary space, we interact with many professional chefs. We have observed the steady increase in the number of chefs across India, who are cooking a diverse variety of international cuisines. This is a big change in the Indian culinary market and in fact, most definitely, Chinese and Pan-Asian restaurants will also keep on seeing accelerated growth.”
Osamu Mogi, Head of International Operations Division Representative Director & Senior Executive Corporate Officer Kikkoman Corporation, commented, “Thanks to all the support we have received, our Indian business is performing well. I believe this is because people in India are beginning to recognize the difference between soy sauces and that soy sauce can enhance the flavour of every dish. We will continue to steadily fuse with Indian Food Culture to increase the number of Kikkoman users one at a time.”
Manjit Gill commented, “The other day I went to the United States and was once again surprised to see how the use of Kikkoman is not limited to Japanese cuisine and sushi, but that it is also regularly used in American Chinese food and a variety of meat, fish, and vegetarian dishes. Kikkoman Soy Sauce enhances the local food culture. Many people in India still associate Kikkoman with sushi and Japanese cuisine, and I want to change that. Once the all-purpose seasoning Kikkoman Soy Sauce is used more widely in dishes other than Japanese food, beginning with Indian Chinese cuisine, I believe that we will be able to further enhance Indian food culture.”
