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  8. 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.

  9. 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. 🥸

  15. 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.

  26. 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.

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