Sky > wrote:

>Due to a particular mishap**, I have to clear out my walk-in pantry,
>which also doubles as a coat closet. While doing so, I discovered a
>nearly full gallon tin of Kikkoman Soy Sauce that had been hidden for
>some years in the deep confines of said pantry back under the stairs.
>If the soy sauce is still good, I'd rather not throw it away. I haven't
>yet gotten the gumption to pour out a little bit for a "look-see,
>scent/smell, etc."-type test. Do y'all think this soy sauce is still
>usable after so long? The ambient temperature in the pantry has
>remained fairly constant over the seasons - anywhere from 60F to 82F.
>Fermentation is supposed to be good, yes <G>?!

The shelf life of Kikkoman is stated as three years.

I suspect it's probably still good, and I certainly would not
hesitate to slurp down a teaspoon of it to see how it tastes.
If you do this in direct comparison to a recent bottle of
Kikkoman as a control, you will gain a really good idea of
whether you want to use it.

Steve