I've started using Mushroom flavored dark soy as part of a dipping
sauce (with vinegar, chili oil, and a dash of dark sesame oil) for
Chinese dumplings. It is a bit thicker than usual, but has better
flavor and not sweeter IMHO.

A variety of bands are available in my local SUper 88, an Asian
supermarket. I liked Pearl RIver Bridge, am now trying Lrr Kum Kee
(not as thick), and will be trying Hai Tan brand.\

BTW, I have taken to keeping the soy in my refrigerator to avoid the
mustiness. As long as it has the time it takes for the dumplings to
steam to warm up, it seems fine.

Cheers!
Allyn


On 02 Oct 2003, Dan Logcher wrote in
:

> Bigbazza wrote:
>
>> "Aria" > wrote in message
>> news:6lKeb.4792$hp5.1028@fed1read04...
>>
>>>A recipe that I'm making calls for heavy soy sauce or mushroom
>>>soy. Does anyone know what that is or a substitute for it?
>>>Thanks.
>>
>> I buy Mushroom Soy from most of the Asian Food shops here in
>> Sydney..It must be generally available..It is a rather more
>> 'Bitter' and stronger version of Soy Sauce and has a strong
>> Mushroom flavour....
>
> Speaking of bitter soy.. I've noticed that my soy seems to get
> old rather fast. I buy the big bottles of soy for the brand I
> like, since they don't sell anything smaller.. but I don't use
> it fast enough and it gets a stale taste. Anyone else notice
> this?
>
> Is there a way to freeze a portion of it or way to store the
> unused part?
>