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soy sauce storage

it's hard to describe, but i don't like the way soy sauce tastes after the bottle has been open for a while. i have been buying large bottles of it but it seems like it doesn't take long before it gets that funny smell and taste. recenty, i bought a new one and kept it in the fridge instead of pantry, but the same thing happened. i don't think it has gone bad, but it's very different... does anyone know what i mean? thanks.

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  1. I also buy soy sauce in the large (21 oz.) bottles. I always throw away the original bottle cap and replace it with a spare push-pull cap. Then I store it at room temp. I've never noticed the flavor deteriorating after time. But then maybe I'm not that sensitive.

    I'm wondering if it has something to do with the brand you are using. I usually buy Lauriat or Silver Swan which are made in the Philippines.

    1 Reply
    1. re: Sam D.

      What is a push-pull cap? I've always wondered how to replace the original bottle caps in the big bottles since it seems the originals are always harder to use.

    2. Kikkoman for me - please tell me not French's, or any other brand with hydrolyzed vegetable protein?

      1. it's kikkoman in a plastic bottle -- 1 liter. but i've had smaller ones in glass as well. could it have something to do with the alcohol in it? or maybe i'm just hyper-sensitive to this...
        thanks again for your thoughts!

        1. When I buy soy sauce, I make sure that there are as little additives as possible. The current favored brand is Pearl River Bridge and the type is Mushroom Flavored Superior Dark Soy Sauce.
          The ingredients are:

          Water, soya beans, wheat flour, salt, sugar, mushroom.

          No Sodium Benzoate as a preservative (Kikkoman).

          I do not store my bottle in the fridge but I keep it tightly closed in a cabinet.

          2 Replies
          1. re: marblebag

            is the mushroom taste very pronounced or is it just a subtle backround taste? i have heard of but never tried mushroom soy. also what kind of mushrooms do they use?

            1. re: beer786

              I can't qualify it best because I don't eat mushroom myself :)

          2. FWIW, I opened a 60 ounce container of Pearl River Bridge Light Superior Soy Sauce a few months ago, I store it in a dark place at room temperature, and it still tastes just fine. I've used more than half of it, so the air to product ratio is fairly high, which I'd suspect would promote spoilage but so far, apparently, hasn't.