"Rona Yuthasastrakosol" > wrote in message
...
> "Ian Hoare" > wrote in message
> ...
>
> >
> > Don't agree at all. Sorry. My big (1 l.) bottles are kept in the
cupboard
> > above the sink without noticeable change over 6 months >1 year. The
> plasitc
> > 5 litre containers from which I refill them last 3 years in a cellar.
> >
>
> Is is that there is not noticeable change or that you do not notice a
> change? Just out of curiousity, have you ever bought a new (smaller)
bottle
> after 6 months to a year and done a side-by-side taste test? That is
really
> the only way to tell if there has been a change, especially if you are
using
> it regularly (reasonably so).
>
> Regardless, this has been a constant source of discussion on rfc. A
little
> while ago, someone finally wrote to Kikkoman and this was their reply (to
> see the original post, go to http://tinyurl.com/pp5u ):
>
> ---begin paste---
> We received your e-mail regarding Kikkoman Soy Sauce. You wanted to know
> if
> and why our soy sauce "needs to be refrigerated." We always welcome any
> questions our consumers may have.
>
> The reason we recommend on our product labels to "refrigerate after
> opening" is because once opened, the freshness and flavor of the sauce
will
> slowly deteriorate. By refrigerating our sauces, we believe the flavor
and
> quality characteristics will remain at their peak for a longer period.
> However, our sauces will not spoil if they are not refrigerated but their
> quality will decline faster.
>
> We hope this answers your question. We will be sending you a set of
> recipe materials for your cooking enjoyment. If we can be of further
> assistance, please let us know.
>
>
> Sincerely,
> KIKKOMAN INTERNATIONAL INC.
> Consumer Services
>
> ---end paste---
>
> >
> > I have french friends who keep eggs in the fridge, doesn't make them
> right.
>
> Well, if you'd like to write to Kikkoman and tell them they are wrong,
> please do so and post their reply. I'd be interested in reading it.


I dunno. I'm with Ian on this one. Refrigerators are overrated. When my
sis lived in Beijing, which is not some backwater town, but an immense city,
her apartment didn't have a refrigerator. Thus, from the Xia Dynasty
starting in the 21st century BC to the 21st century AD, China has been
refrigerator-free. All its food culture has been geared towards that fact,
which is why we have all those wonderful fermented and dried products.

I don't know exactly why Kikkoman would reply as they did, but maybe it is
to appeal to American sensibilities or to show how Japanese are "advanced".

Peter