Even though it's shelf stable, manufacturers in Japan recommend refrigerating soy sauce after you open the bottle to slow oxidation. Some of them have even invented bottles that try to minimize air ingress.
I have a big bottle of mushroom soy sauce that solidified in the bottle. Nothing moves, not even a little liquid runnel when turned upside-down. The bottle was still nearly full (still high in the bottle's neck), and may even have been unopened, or only used once or twice. Yes, it was in the back of the cabinet for a few years, until rediscovered. Does anyone have any experience with this? The only thing I can think is that it evaporated and the salt came out of solution, but that seems unlikely the whole story, given the volume still in the bottle, and the estimated salinity (seems it would have to have evaporated at least 50% to see this type of "gelling"). Anyone have any ideas? I can't bear to throw it out.
I know of one instance where soy sauce went bad. A friend of mine had a work van for her business and many of us drove it. She had bought a whole gallon of soy sauce and had it in the back of her van. Somehow, it got knocked over and spilled all over everything. She also had eight dogs who were frequently in the back of that van. If you ever smell soy sauce and overwhelming dog mixed together, you won't forget it, especially in the hot and humid American south. 🥸
No need to refrigerate cheap soy sauce. It's not much more than salty brown water anyway – no complexity. But I splurged for expensive soy sauce made the traditional, artisanal way about once a year, using it for finishing or for dipping delicate foods like sushi or blanched chicken. I tell you, the deep flavors and the nuances of good soy sauce made right, transcend.
i don’t refrigerate because it usually doesn’t last long enough for flavor degradation to kick in. if you don’t regularly use soy sauce then sure refrigeration is a good idea
Hot sauce maker Smokin' Ed Currie says the real problem is not the sauce itself, it's bacterial transfers from your hands, splashback from the food you add it to etc. I buy only enough for at most 3-4 months and keep it in the fridge.
But i always get the gallon size 🥲
I never refrigerate any of my soy sauces or ketchup because it will gone less than month.
I am so afraid to find out what soy sauce is supposed to taste like refrigerated, I must just be used to it out.
I’ve never refrigerated my soya sauce or tamari
I like it cold when I guzzle it down, straight out of the bottle!
Even though it's shelf stable, manufacturers in Japan recommend refrigerating soy sauce after you open the bottle to slow oxidation. Some of them have even invented bottles that try to minimize air ingress.
Or use it frequently.
I have a big bottle of mushroom soy sauce that solidified in the bottle. Nothing moves, not even a little liquid runnel when turned upside-down. The bottle was still nearly full (still high in the bottle's neck), and may even have been unopened, or only used once or twice. Yes, it was in the back of the cabinet for a few years, until rediscovered. Does anyone have any experience with this? The only thing I can think is that it evaporated and the salt came out of solution, but that seems unlikely the whole story, given the volume still in the bottle, and the estimated salinity (seems it would have to have evaporated at least 50% to see this type of "gelling"). Anyone have any ideas? I can't bear to throw it out.
I know of one instance where soy sauce went bad. A friend of mine had a work van for her business and many of us drove it. She had bought a whole gallon of soy sauce and had it in the back of her van. Somehow, it got knocked over and spilled all over everything. She also had eight dogs who were frequently in the back of that van. If you ever smell soy sauce and overwhelming dog mixed together, you won't forget it, especially in the hot and humid American south. 🥸
I feel so vindicated in my soy sauce refrigeration practices!
But what about the low salt ones?
Soy sauce doesn't last long enough in my house to worry about this.
Thanks, I've been wondering about this.
Your makeup is slaying!
No need to refrigerate cheap soy sauce. It's not much more than salty brown water anyway – no complexity. But I splurged for expensive soy sauce made the traditional, artisanal way about once a year, using it for finishing or for dipping delicate foods like sushi or blanched chicken. I tell you, the deep flavors and the nuances of good soy sauce made right, transcend.
Put the good soy sauce in the fridge.
i use it so regularly i don't need to worry about the flavor evaporating.
i don’t refrigerate because it usually doesn’t last long enough for flavor degradation to kick in. if you don’t regularly use soy sauce then sure refrigeration is a good idea
Low sodium soy sauce can spoil, due to the lack of salt. It must be refrigerated.
My Pearl River light/dark soy sauce doesnt last long enough for me to worry about refrigeration
I refrigerate my soy sauce for this exact reason!
it's about flavor preservation not spoilage, lotta people in these comments fail reading comprehension tests
How long does it last in the fridge?
How do you make something bad that is already bad?
I don’t, never have. Still taste good 😊
Does not last long enough for the taste to degrade.
Hot sauce maker Smokin' Ed Currie says the real problem is not the sauce itself, it's bacterial transfers from your hands, splashback from the food you add it to etc. I buy only enough for at most 3-4 months and keep it in the fridge.
What about Worcester
no, salt content is high enough to inhibit water activity and bacterial growth
It's liquid salt, no refrigeration necessary.
Putting soy sauce in the fridge is classic american fragility. Americans are so scared of their food, everything has to he crazy sterile