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Sky

wrote:
>
> On Apr 17, 4:53 pm, 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>?!
> > [snip]

> Is the gallon tin unopened, or does "nearly full" mean it was opened
> and some of it poured out? If it were unopened I'd have little
> hesitancy in tasting, testing and using it. But I have no experience
> with soy sauce that's been hanging out "for some years." I'd still
> want to give it a chance, but I'd be cautious. -aem

Yes, the tin was opened years ago, and it has that funny plastic spout
in the top corner. Somehow, that gallon tin (of soy sauce) managed to
work its way to the very back of the pantry and had been abandoned for
some years. I'd rather not waste it if it's still consumable, and I
wanted to tap into the collective experience here about long-term
storage for soy sauce. I used to buy soy sauce in bulk because I was on
a kick making home-made beef jerky.

Sky, who tries to be cautious ;>

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