"Sky" > wrote in message
...
> 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>?!
>
> Sky
>

What is the shelf life of different types of Chinese sauce? It varies,
depending on the type of sauce and even the specific brand. Properly stored,
all sauces should have a shelf life of at least three months.

What are the main signs that a sauce is starting to go bad?

In general, a change in flavor and/or color is the first indication that a
sauce is beginning to lose its freshness. For more specific tips, I turned
to the experts. Sandra Gin of Asian Family Products offers the following
advice on refrigerated sauce: "I suggest that once the sauce lid is opened,
you should always refrigerate the sauce instead of leaving the sauce out on
the kitchen counter top where warm conditions can easily form bacteria. If
the sauce is refrigerated, the oyster sauce or hoisin sauce can be kept for
up to 3-6 months. Obviously, the sooner you can consume the sauce, the
better it is and the less likely bacteria will build inside the sauce. Some
signs you can look for sauces going bad include the formation of bacteria
(white or green fuzzy ball), water separated from the thickening agents
binding the sauce, and a bad sauce odor."

When it comes to soy sauce, I received the following advice from the
Consumer Department at Kikkoman. While the comments refer specifically to
Kikkoman soy sauce, in general they should be applicable to other soy sauce
brands:
"For the freshest tasting sauce, we recommend using Kikkoman Soy Sauce
within three to six months after opening. The sauce is still safe to use
beyond this time but the quality may not be at its best. Once opened, the
freshness and flavor of the sauce will slowly deteriorate. Therefore, we
also recommend refrigerating the soy sauce after opening. Refrigeration
helps the flavor and quality characteristics remain at their peak for a
longer period. In addition, our soy sauce will not spoil if it is not
refrigerated but its quality will decline faster.

A fresh bottle of Kikkoman Soy Sauce should have a piquant flavor and
reddish-brown color. When opened and exposed to air, naturally brewed soy
sauce will darken and become stronger in flavor and aroma over time. This is
the result of oxidation. Although this is not harmful in any way, it will
cause the quality to decline. With an older bottle, the sauce may appear
darker in color and have a strong, heavier taste. We believe the flavor of
our soy sauce is at its peak when the bottle is first opened."