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.

In article <6lKeb.4792$hp5.1028@fed1read04>,
says...
> 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.
>
>
>

Regular dark soy will work for the mushroom soy. The mushroom stuff has
a stronger somewhat musty taste, that I prefer. I always though heavy
soy was the really thick stuff, that has a lot of sweetener (molasses?)
in it.

Try Kekap Manis indonesian Soy.
"kenR" > wrote in message
m...
> In article <6lKeb.4792$hp5.1028@fed1read04>,
> says...
> > 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.
> >
> >
> >
>
> Regular dark soy will work for the mushroom soy. The mushroom stuff has
> a stronger somewhat musty taste, that I prefer. I always though heavy
> soy was the really thick stuff, that has a lot of sweetener (molasses?)
> in it.

"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....

Bigbazza..Oz..

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?

--
Dan

"Aria" > wrote in message
news:6lKeb.4792$hp5.1028@fed1read04...
> A recipe that I'm making calls for heavy soy sauce


If it's a Chinese recipe, it is probably just dark soy sauce (as opposed to
light soy sauce).


or mushroom soy. Does
> anyone know what that is or a substitute for it? Thanks.


If it's a Chinese recipe, I'd just substitue the regular soy sauce you
always use.

Peter

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?
>

Thanks all, I appreciate the input. I made the recipe last night and did
just use the regular soy in it. It was delicious anyway. A beef and brocolli
dish that was to die for. I found some of that soy online and may order some
later on. If the recipe was that good without it, I can only imagine what it
would taste like with it.
I too, keep all my different blends of soy in the refrigerator. If anyone is
interested, I'll post the recipe.


"Peter Dy" > wrote in message
om...
>
> "Aria" > wrote in message
> news:6lKeb.4792$hp5.1028@fed1read04...
> > A recipe that I'm making calls for heavy soy sauce
>
>
> If it's a Chinese recipe, it is probably just dark soy sauce (as opposed
to
> light soy sauce).
>
>
> or mushroom soy. Does
> > anyone know what that is or a substitute for it? Thanks.
>
>
> If it's a Chinese recipe, I'd just substitue the regular soy sauce you
> always use.
>
> Peter
>
>

Hello, most sauces should be kept in the refrigerator and will easily last
to the USE BY DATE, but all sauces should not be used past the useby date as
they start to ferment and get sour...the thick soy is better in stirfrys and
fried rice or the light soy.

Regards Gerry
"Peter Dy" > wrote in message
om...
>
> "Aria" > wrote in message
> news:6lKeb.4792$hp5.1028@fed1read04...
> > A recipe that I'm making calls for heavy soy sauce
>
>
> If it's a Chinese recipe, it is probably just dark soy sauce (as opposed
to
> light soy sauce).
>
>
> or mushroom soy. Does
> > anyone know what that is or a substitute for it? Thanks.
>
>
> If it's a Chinese recipe, I'd just substitue the regular soy sauce you
> always use.
>
> Peter
>
>

Salut/Hi Gerry,

le/on Fri, 03 Oct 2003 13:52:14 GMT, tu disais/you said:-

>Hello, most sauces should be kept in the refrigerator and will easily last
>to the USE BY DATE,

That's neither true for fish sauce or soy sauce. Neither of these need be
kept in the fridge.


--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.

Allyn B. Brodsky wrote:

> 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.


Sounds good. I will try this. I've been trying to make a dipping
sauce comperable to Mary Chung's rav sauce. Any thoughts?


> 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.\


I'll check the Super 88.


> 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.

I've been getting Superior brand soy, which only comes in big bottles.
I don't have enough room in the fridge for the big bottle, so I was
wondering if I could put it in a jar and maybe freeze most.. or maybe
just refridge the jar. I guess I'm answering my own question. But please
let me know if you have a better idea.

--
Dan

"Ian Hoare" > wrote in message
...
>
> That's neither true for fish sauce or soy sauce. Neither of these need be
> kept in the fridge.
>
>

While soy sauce does not need to be kept in the fridge, it is a good idea to
do so--especially if you do not use it frequently. My Japanese friends keep
their regular soy sauce (daily use stuff) in the cupboard, but their premium
soys (which are used only for special occasions/dishes) are kept in the
fridge because they will deteriorate in flavour over time.
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On 03 Oct 2003, Dan Logcher wrote in
:

> Allyn B. Brodsky wrote:
>
>> 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.
>
>
> Sounds good. I will try this. I've been trying to make a
> dipping sauce comperable to Mary Chung's rav sauce. Any
> thoughts?
>
I haven't had that one, but I got into this because the dumpling (er
"Peking Ravioli" in Boston) sauce at Chang's House across the street
from me tended to be sweeter, with more garlic, a trace of ginger,
and some sliced scallion in it. I meant to reduce it to soy, vinegar
and chili oil. As it turns out, the Hunsty brand chili oil I am using
now still has a trace of garlic flavor, but it is all right. I'd
like to find some crushed red chilis in oil, no garlic, next time.
Given the basic sauce in a dipping plate (Crate and Barrel), it
wouldn't be hard to add scallion and/garlic, if you prefer.

BTW, the dumplings, also from Super 88, I have become most fond of
are Chinese Brand Pork and Mushroom, 30 oz, 48-50 pieces. The dough
is less delicate than the Japanese style but they steam up better.

>
>> 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.\
>
>
> I'll check the Super 88.
>
The convenient one for me is at Packard's Cornor. There's a bigger
one further east, I'm tolf, but this is pretty fine.

>
>> 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.
>
> I've been getting Superior brand soy, which only comes in big
> bottles. I don't have enough room in the fridge for the big
> bottle, so I was wondering if I could put it in a jar and maybe
> freeze most.. or maybe just refridge the jar. I guess I'm
> answering my own question. But please let me know if you have a
> better idea.
>
No real idea. I use it mostly for the dumplings, or when I take home
some sushi, slthough the dark soy is a little overpowering for sushi.
The size I get is 500 ml (16.9 oz).

I should probably keep the black sesame oil in the refrigerator as
well, but it seems ok so far.

One day we sould meet for an expedition to Shushi Island....

Cheers!
Allyn

Allyn B. Brodsky wrote:

> On 03 Oct 2003, Dan Logcher wrote in
> :
>
>>
>>Sounds good. I will try this. I've been trying to make a
>>dipping sauce comperable to Mary Chung's rav sauce. Any
>>thoughts?
>>
>>
> I haven't had that one, but I got into this because the dumpling (er
> "Peking Ravioli" in Boston) sauce at Chang's House across the street
> from me tended to be sweeter, with more garlic, a trace of ginger,
> and some sliced scallion in it. I meant to reduce it to soy, vinegar
> and chili oil. As it turns out, the Hunsty brand chili oil I am using
> now still has a trace of garlic flavor, but it is all right. I'd
> like to find some crushed red chilis in oil, no garlic, next time.
> Given the basic sauce in a dipping plate (Crate and Barrel), it
> wouldn't be hard to add scallion and/garlic, if you prefer.


You should try the ravs at Mary's. They are hand made daily, and the
sauce is a nice hot variety. I know what you mean about the sauces
from most places being sweeter, I do not like a sweet sauce.


> BTW, the dumplings, also from Super 88, I have become most fond of
> are Chinese Brand Pork and Mushroom, 30 oz, 48-50 pieces. The dough
> is less delicate than the Japanese style but they steam up better.


I am very familiar to this brand. I have pruchased these for a while.

> No real idea. I use it mostly for the dumplings, or when I take home
> some sushi, slthough the dark soy is a little overpowering for sushi.
> The size I get is 500 ml (16.9 oz).
>
> I should probably keep the black sesame oil in the refrigerator as
> well, but it seems ok so far.


I go thru sesame oil quicker than I do soy.. but the funny part is
that I have a salt tooth.


> One day we sould meet for an expedition to Shushi Island....

Yes that would be great.

--
Dan

Salut/Hi Rona Yuthasastrakosol,

le/on Fri, 3 Oct 2003 14:15:05 -0500, tu disais/you said:-

>
>"Ian Hoare" > wrote in message
.. .
>>
>> That's neither true for fish sauce or soy sauce. Neither of these need be
>> kept in the fridge.
>>
>>
>
>While soy sauce does not need to be kept in the fridge, it is a good idea to
>do so--especially if you do not use it frequently.

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.

> My Japanese friends keep their regular soy sauce (daily use stuff) in the cupboard, but their premium
>soys (which are used only for special occasions/dishes) are kept in the
>fridge because they will deteriorate in flavour over time.

I have french friends who keep eggs in the fridge, doesn't make them right.

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.

"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'm wondering, though, if the deterioration of flavour depends on the type
of soy sauces. Would lighter ones (which to me would include most Japanese
soy sauces) deteriorate more quickly than heavy or sweet ones?

rona
--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"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

"Peter Dy" > wrote:

>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".

I've had Kikkoman go "off" on me on several occasions. Flavor
deteriorated to the point where I had to toss it.

I totally ignore "use by" dates but do look at labels to see if
refrigerate after opening is recommended.

Works for me.

LeeBat

"Peter Dy" > wrote in message
om...
>
>
>
> 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 would think that in China, because products like soy sauce are used very
frequently, they are probably used up before any significant deterioration
occurs. The same would hold true in Japan, where my friends kept their
daily use soy sauces in cupboards, while premium soys were kept in the
fridge (by premium soys, I mean the ones that cost a minimum of Y1500/litre
which they used less often). Keeping the same bottle for 3 years is not
likely to occur in these countries (I assume) so there is not as much need
to preserve the flavour through refrigeration.

Personally, I don't use soy sauce that often right now so I don't even have
any in the house. However, in the past I have noticed that "old" fish sauce
does have a much different flavour from when first purchased. It may have
to do with evaporation, resulting in a stronger, more concentrated-flavoured
product, but it is different and a little unpleasant when used directly on
food, though the difference is not as noticeable as when used as an
ingredient in a dish.

> 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
>
>

I think (though I may be mistaken) that Kikkoman made and sold in Japan has
the same "refrigerate after opening" label on it so it wouldn't be in order
to appeal to American sensibilities. To me, Japanese soy sauce is usually
much lighter in flavour so I would imagine changes in flavour would be more
noticeable. Perhaps that is why they suggest refrigeration while Chinese
soy sauce don't (assuming they don't, I don't have any on hand to check).

rona

---
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

I think we're all getting a little muddled up here over soya sauce. First of
all, there are many types of soya sauces(Japanese, Northern Chinese,
Southern Chinese, SE Asian etc) and i'm sure each has it's own unique taste
and 'preferred storage method and even sell by/use by date as advised by the
manufacturers and/or the local people who use it. As most of us here in this
NG are living in the 'West', where tempreture, climate and storage
conditions might be different, my simple answer is read the label for
storage & use, if there isn't any info there, keep it somewhere cool and out
of direct sunlight and please transfer it to a glass bottle/container if
you're thinking of keeping it for long periods of time/years. Plastics
bottles/containers are not suitable for keeping sauces for long periods of
time. Hence catering sizes are always in plastic containers because they get
used up fairly quickly. The same would apply for olive oils, wines etc. Some
might say it's a marketing ploy having a nice labeled bottled etc. but i
much prefer to have my good sauces, oils & wines in a glass bottle, rather
then having it ruin by a plastic container many years later. I recently
tasted a home made 10+ year old dark soya sauce kept in a glass bottle, it
tasted as good if not better. It retained it's beany flavour and if
anything, it has a more mature beany flavour compared to a 2 year old
bottle. This of course is the beauty of home made soya sauces.

The taste of soya sauce or anything that's 'brewed' will change over time
depending on what's put into it. Modern manufacturing processes of course
has more chemicals, E numbers etc. while traditionally brewed sauces has
less or non. Each will taste different over time and of course, depending on
how it's kept. If you keep it in the fridge, i would advise doing a taste
test. Taste it chill and taste it at room temp. Is there a difference in
taste?

In general, hand made Japanese Soya sauces are made with wheat and soya
beans and left to 'mature' for up to 1 year before 'decantering' to obtain
the raw/pure soya sauce. After this, you can do whatever you want with it.
Large manufacturers(Japanese & Chinese) use pressurised vats to quicken the
brewing process and often put it through another process to add flavours and
preservatives to create 'varieties' of soya sauces.

The Chinese methods differ in the amount of wheat used during the
fermentation process. Some use very little while others(Northern Chinese)
are similar to the Japanese. In Southern China & SE Asia, the hand made
method has a brewing and maturing process of only 3 months as it uses the
sun and higher amounts of salt/brine in it's fermentation solution. This
creates a different tasting sauce to the Japanese. But the same applies to
all, from this raw or basic sauce, it is then made into many grades of soya
sauces by further mixing and blending etc. Each brand or company(hand made
or machine processed) often creates it's own grading system. The below is a
common Chinese grading system.

Light soya sauce - salty, cheapest and most common.
Medium soya sauce - 3 grades, normal, medium, superior
Sweet soya sauce - 3 grades, normal, medium, superior

Others use the A or AA or AAA branding to distinguish the quality. Apart
from that, there's also the local Chinese names for different types of soya
sauces like the following in Cantonese - Sang Chow, Lou Chow, See Yao, See
Yao Wong, etc.. There's also sweeter and darker sauces by many different
names like caramel sauce, flour sauce, kicap manis etc. which some people
consider not a 'real' soya sauce as thickeners have been added to give a
sweet taste.

If you do find a hand made bottle in your shop and you have a good nose,
sniff at the bottle cap and if you can pick up a good smell of maturing
beans, chances are it'll taste good as well. On a parting note, a vast
majority of soya sauces these days use some form of modern process which
will alter it's 'true' taste, so if you ever get a chance to taste some hand
or home made soya sauces, you'll find that it'll taste more 'natural' and
beany. But of course, there'll always be some who've only tasted salty &
processed soy and will swear by it. Can't please everyone all the time.

DC.





Rona Yuthasastrakosol > wrote in message
...
> "Peter Dy" > wrote in message
> om...
> >
> >
> >
> > 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 would think that in China, because products like soy sauce are used very
> frequently, they are probably used up before any significant deterioration
> occurs. The same would hold true in Japan, where my friends kept their
> daily use soy sauces in cupboards, while premium soys were kept in the
> fridge (by premium soys, I mean the ones that cost a minimum of
Y1500/litre
> which they used less often). Keeping the same bottle for 3 years is not
> likely to occur in these countries (I assume) so there is not as much need
> to preserve the flavour through refrigeration.
>
> Personally, I don't use soy sauce that often right now so I don't even
have
> any in the house. However, in the past I have noticed that "old" fish
sauce
> does have a much different flavour from when first purchased. It may have
> to do with evaporation, resulting in a stronger, more
concentrated-flavoured
> product, but it is different and a little unpleasant when used directly on
> food, though the difference is not as noticeable as when used as an
> ingredient in a dish.
>
> > 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
> >
> >
>
> I think (though I may be mistaken) that Kikkoman made and sold in Japan
has
> the same "refrigerate after opening" label on it so it wouldn't be in
order
> to appeal to American sensibilities. To me, Japanese soy sauce is usually
> much lighter in flavour so I would imagine changes in flavour would be
more
> noticeable. Perhaps that is why they suggest refrigeration while Chinese
> soy sauce don't (assuming they don't, I don't have any on hand to check).
>
> rona
>
> ---
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***
>
>

"DC." > wrote in message
...
> I think we're all getting a little muddled up here over soya sauce. First
of
> all, there are many types of soya sauces(Japanese, Northern Chinese,
> Southern Chinese, SE Asian etc)

Thanks, highly interesting! The only thing I might dispute is the comment on
suitable containers since large sizes of Kikkoman come in metal cans. They
look just like gas cans and seem to keep the soy sauce in good condition.


--
James V. Silverton
Potomac, Maryland, USA

Well, metal cans might be better compared to plastic but it still corrodes
over time etc. It's all down to the regional manufacturers choice of
containers i guess but my preference happens to be glass because we've had
many sauces and stuff in glass containers(shop bought and home made) and
they all come out good many years later just as long as it's kept properly
and not have too much air space between sauce & cork. The more air space you
have, the more chance it'll have to go bad. We use to get catering sauces
etc in metal cans in SE Asia many years ago but it slowly withdrew and are
now mostly in plastic containers. Somehow i can't see a big metal can
lasting very long in tropical heat & humidity.

DC.

ps.
Did you know Kikkoman has production plants in Europe & the States? maybe in
these regional plants, the choice of catering containers might differ
according to local material availability, shipment and more so with climate
& storage conditions etc. but i think the regular consumer bottles you see
in shops/supermarkets are the same all over.


James Silverton > wrote in message
...
>
> "DC." > wrote in message
> ...
> > I think we're all getting a little muddled up here over soya sauce.
First
> of
> > all, there are many types of soya sauces(Japanese, Northern Chinese,
> > Southern Chinese, SE Asian etc)
>
> Thanks, highly interesting! The only thing I might dispute is the comment
on
> suitable containers since large sizes of Kikkoman come in metal cans. They
> look just like gas cans and seem to keep the soy sauce in good condition.
>
>
> --
> James V. Silverton
> Potomac, Maryland, USA
>