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Pete C.

Sky wrote:
>
> 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.
>

I've got the same gallon, probably 5 years old now, stored in my pantry
and dispensed now and then when I make something requiring it. So far it
has not killed me nor has it tasted odd.