In article >,
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>?!
>
> Sky

Soy Sauce is fermented and heavily salted.
I'm sure it's fine as long as there is no mold.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.