Kikoman sauce

Author:
Updated:
Original:

We received your inquiry regarding Kikkoman Soy Sauce and Plum Sauce. You wanted to know if these products contain or are possibly cross contaminated with "nuts, peanuts or sesame seeds." Kikkoman sauces that are brewed and produced by Kikkoman Foods, Inc. in Walworth, WI do not contain any nuts, peanuts or sesame seeds in them. Therefore, the Kikkoman Soy Sauce manufactured at this plant would be free of cross contamination. Please check the back of the label to see where the sauce was produced. Although Kikkoman Plum Sauce does not contain any nuts, peanuts or sesame seeds, this sauce is produced at a plant that uses these ingredients in other products. We hope this information is helpful to you. If we can be of further assistance, please let us know. Sincerely, KIKKOMAN INTERNATIONAL INC. Consumer Services

On Mar 28, 2006

We use the La Choy soy sauce. I think I read on here somewhere that it was safe.So far, we've not had any problems with this sauce. Thanks for posting the response you got. I guess I could try the Kikoman if it's made in the right facility.I use to buy the light brand.

[This message has been edited by TinaM (edited March 28, 2006).]

On Mar 28, 2006

I contacted Kikkoman last year and received the exact same answer. The woman was so nice and understanding.

We use Kikkoman soy sauce and teriyaki sauce both of which are bottled in Walworth, WI and have had no problems.

I buy these at the local grocery store and I have not seen any other production facility mentioned on their labels so far.

------------------ Keep Smiling DD - allergic to peanuts, tree nuts, coconut, and egg

On Apr 3, 2006

I use kikkoman too, and Jason is pn/tn/sesame allergic.

I never bothered checking on LaChoy soy sauce. I grew up using kikkoman and those hydrolyzed protein soy sauces (like LaChoy) just don't taste right to me.

------------------ Cheryl, mom to Jason (8 MFA including peanuts, tree nuts, shellfish and egg) Joey (6 NKA) Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut) Ryan (born 12/27/05) nka *knock on wood*

On Apr 14, 2006

Has anyone specifically used their Sweet and Sour sauce? I [i]think[/i] that it says WI on the label... but couldn't see anything near it on the grocery store shelf that didn't... so.

Do other Kikkoman products bear a different location on the packaging somewhere? I would love to make sweet and sour chicken for DD. Naturally, I bought it but now I am terrified to let her try any. [img]http://uumor.pair.com/nutalle2/peanutallergy/rolleyes.gif[/img]

On Apr 15, 2006

I have a super easy recipe for sweet & sour sauce:

Sweet & Sour sauce: 1/2 cup brown sugar 2 Tbs cornstarch 5 TBS vinegar 2/3 cup pineapple juice 1 TBS soy sauce 1/4 tsp garlic powder

Combine sugar and cornstarch in a small pan. Stir in vinegar, pineapple juice, soy sauce and garlic. On medium heat, bring to a boil, then cook for 2 minutes.

When I make it, I cut the recipe in half and use a tiny pan. Only dh and I plus one of our kids eats it.

------------------ ============== [b]~Gale~[/b]

On Apr 15, 2006

yum. was going to say its easy to make those sauces; sloppy joe sauces and what not too. you can do online searches for lots of sauces. if you use goodsearch.com Faan gets donations.

On Apr 15, 2006

I was wondering if anyone knows what to substitute for these sauces if we can't use soy. I miss teriyaki sauce!

Thanks!

------------------ Jamie - mom to: dd(13) - NKA; ds(10) - asthma, enviromental allergies; ds(5) - PA/TNA/EA/Soy; enviromental allergies, slight asthma?

On Apr 15, 2006

When Jason was soy allergic, we used ume plum vinegar as a soy sauce sub. The one we used is the Eden Foods brand that you can find at Whole Foods Market and health food stores.

It's got a similar sodium content to soy sauce, and the same kind of fermented tangy thing, but lacks the dark color... it's about the same color as red wine vinegar.

I love to use it as a dip for fresh veggies, and as an acid in salad dressings.

Ume plum vinegar is the brine left over from pickling Japanese ume plums (umeboshi). It contains salt, ume plums (related to apricots), shiso (perilla/beefsteak plant) and water.

------------------ Cheryl, mom to Jason (8 MFA including peanuts, tree nuts, shellfish and egg) Joey (6 NKA) Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut) Ryan (born 12/27/05) nka *knock on wood*

On Apr 15, 2006

i try to avoid soy as much as possible due to a false positive soy skin test which still bothers me. i too miss soy sauce. was great for rubbing on pork with garlic. is the plum sauce safe for pn, tn, sesame allergy?

On Apr 16, 2006

Quote:

Originally posted by solarflare: [b]Ume plum vinegar is the brine left over from pickling Japanese ume plums (umeboshi). It contains salt, ume plums (related to apricots), shiso (perilla/beefsteak plant) and water. [/b]

Is there a safe brand of this available somewhere? I'd love to get some. I grew up eating umeboshi (not just that, but a lot of it. lol) and I would love to try the plum vinegar. I'm willing to buy online since I don't have a local asian food source.

------------------ ============== [b]~Gale~[/b]

On Apr 17, 2006

Thanks so much for the suggestion about the ume plum vinegar! I'll be looking for that soon.

I wonder if I use it to make a sauce like the sweet and sour sauce above, would that be too much vinegar? Did you use it just as soy sauce or in recipes like this? What about teriyaki sauce - could it work in a recipe for that? Thanks!

------------------ Jamie - mom to: dd(13) - NKA; ds(10) - asthma, enviromental allergies; ds(5) - PA/TNA/EA/Soy; enviromental allergies, slight asthma?

On Apr 17, 2006

Ume plum vinegar is more salty than vinegary. It's got a similar slightly fermented flavor to soy sauce. It's not a straight vinegar like red wine vinegar or apple cider vinegar, but more along the lines of dill pickle juice.

It probably wouldn't be too vinegary for a sweet and sour sauce recipe. I've never tried it for a teriyaki sauce because it would take a lot of it to make it.

The stuff I use is made by Eden Foods, and in the past I've found them to be very good about responding for requests for information regarding the safety of their products.(Their e-mail contact is [email]info@edenfoods.com[/email])

That said, I don't remember if I contacted them specifically about this item. My peanut/tree nut/sesame/coconut/shellfish allergic child has no problems using this product. Eden has very good manufacturing practices and works very hard to avoid cross contamination.

Gale- you can buy it at edenfoods.com... they also have whole umeboshi and umeboshi paste. I've never tried them because I use home pickled (not by me) umeboshi.

------------------ Cheryl, mom to Jason (8 MFA including peanuts, tree nuts, shellfish and egg) Joey (6 NKA) Allison (3 MFA including milk, butternut squash, several fruits and suspected shellfish allergies, avoiding tree nuts, RAST - for peanut) Ryan (born 12/27/05) nka *knock on wood*

On Apr 17, 2006

Cheryl-are you Japanese? Or part Japanese? I notice you post about Japanese foods a lot. My mother is Japanese and we grew up in Japan and Okinawa. I miss so many of the foods from when I was growing up. I know that some I can't buy online (like natto...yummy) but some I can and if I can find them I'm going to get them. I doubt my kids will eat them anyway but I still like to keep safe stuff around.

Do you use the seasoned dried seaweed at all (nori)? I would like to find some of that too.

------------------ ============== [b]~Gale~[/b]

On Apr 18, 2006

Gale,

I'm part Japanese. My mom's family is Japanese (grandma is from Kyoto, grandpa's parents were from Kagoshima and Hiroshima). My DH's family is also of Japanese ancestry.

I haven't found a seasoned nori that is made/packaged in the US yet, so "safe" is hard to tell.

Related