And we're adding unctuousness and umami and savoriness to it because I don't want something that's cloying or sweet.

When slow braising, I love to use Kikkoman Soy Sauce as it levels-up the tender meat and the flavor of the charred soy sauce is umami at its best.

There’s a sweetness and bitterness to the soy sauce, plus umami, and it cuts really nicely through the creaminess of the ice cream.

For sweet recipes, try swapping a pinch of salt with a drizzle of soy sauce for added depth, rich umami deliciousness, a hint of saltiness and added caramel notes.

One of the easiest ways to unleash the power of umami in dishes is to swap out table salt with soy sauce.