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A shoyu/soy sauce question for all of you Asian cooks out there

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A shoyu/soy sauce question for all of you Asian cooks out there

Caroline1 | Aug 9, 2008 07:23 PM

I'm slowly working my way toward making some dongpo rou (http://tinyurl.com/5ab9ob), so I went to the market to pick up some Shao Xing wine, and while I was there I also picked up a couple of bottles of Koon Chun thin soy sauce and double black soy sauce. My question is this: should they be refrigerated after opening?

My primary experience is with Kikoman and Yamasa shoyu, and they will lose tons of flavor if not kept refrigerated. The Koon Chung labels don't offer a clue! Any help is appreciated! Thanks.

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