Food solutions company Earthling is deepening its premium Asian ingredient portfolio by spotlighting Lee Kum Kee’s Japanese-style soy sauce through a curated, chef-led engagement aimed at driving real adoption within India’s evolving HoReCa ecosystem.
Product Innovation and Culinary Relevance
At the center of the initiative is Lee Kum Kee’s Japanese-style soy sauce, a naturally brewed product developed using traditional fermentation methods. Designed as a first draw extract, the soy sauce delivers a balanced profile of umami, aroma, and colour, making it highly adaptable across multiple culinary applications—from dipping and seasoning to cooking and finishing.
With no added MSG and a focus on clean-label preferences, the product aligns with the growing demand among chefs for ingredients that enable precision in flavour building while maintaining consistency across dishes. The introduction also reflects increasing interest in authentic Japanese flavours within Indian kitchens, where global influences are becoming more mainstream.
Chef-Led Engagement at ISH
The initiative unfolded over two days, beginning at the Earthling Centre of Culinary Excellence at the Indian School of Hospitality. Students and emerging chefs curated a multi-course menu featuring 20 dishes using the Japanese-style soy sauce, demonstrating its versatility across cuisines and formats.
This hands-on approach encouraged experimentation with flavour layering, positioning the ingredient not just as a condiment but as a core component in modern culinary expression.
Industry Dialogue and Collaboration
The second day focused on a closed-door roundtable that brought together leading chefs, Earthling leadership, and representatives from Lee Kum Kee. Discussions explored the growing integration of Asian ingredients into Indian menus and how Japanese-style soy sauce can adapt across both traditional and contemporary formats.
Industry experts highlighted the product’s ability to deliver depth without overpowering dishes, making it suitable for both standalone use and as a base for further flavour development.
Strategic Focus on HoReCa Adoption
Speaking on the initiative, Shippy Sharma, Founder & MD, Earthling, emphasized the company’s role in bridging the gap between suppliers and chefs by enabling trials and fostering meaningful engagement across markets, including tier 2 and tier 3 cities.
Similarly, Ashok Pandey from Lee Kum Kee noted India’s growing openness to Japanese flavours and the importance of deeper engagement with the culinary community to ensure product relevance.
A Shift Toward Application-Driven Engagement
The two-day format reflects a broader shift in the food service industry—from product-centric launches to experience-led, application-driven engagement. By combining education, experimentation, and industry dialogue, Earthling is positioning Japanese-style soy sauce as a versatile and essential ingredient in modern Indian kitchens.
