Discover the depth, versatility, and culinary influence of soy sauce in The Art of Soy, an engaging in-person seminar presented by Kikkoman. Designed for chefs and foodservice professionals, this session explores the rich history, craftsmanship, and science behind soy sauce—uncovering how fermentation, balance, and flavour development contribute to one of the world’s most essential culinary ingredients. Attendees will gain a deeper understanding of how soy sauce enhances dishes through complexity, aroma, and texture, while learning how to apply these principles across a range of modern menu applications.

The seminar will also dive into the power of umami and the role it plays in creating unforgettable flavour experiences. Through trend insights, culinary inspiration, and practical applications, participants will explore how Japanese flavours continue to influence global cuisine—today, tomorrow, and into the next decade. From traditional techniques to emerging innovations, The Art of Soy offers a forward-looking perspective on how chefs can harness Japanese flavour profiles to inspire creativity, elevate dishes, and stay ahead of evolving consumer tastes.