Share Feedback-Soy Sauce Q&A

 

1. What should be noticed to buy soy sauce？

(1) identify the brand：we should buy the products of well-known manufacturers for the quality guarantee to avoid buy the counterfeit.

(2) see clearly the marking：the label provides much information about soy sauce. If the soy sauce is made according to the traditional brewing method, the “soy sauce types” will emphasize the words of “pure brewing”. The “grade” Chinese National Standards(CNS) will classify the soy sauce into Grade 1, Grade 2 and Grade 3 and Grade 1 is the best. “Preservative and aginomoto”: no preservative and aginomoto conforms to the demand for health.

(3) Manufacturing date：the shorter the manufacturing date of soy sauce is, the better the quality is.

(4) pay attention to the appearance：it can be know from the appearance whether there is good control on the product quality. First of all, pay attention to whether the bottle is expanded. If there is expansion in bottle, the soy sauce in the bottle may be polluted by the microorganism. Then, confirm whether there is leakage at the mouth of the bottle to ensure the leakproofness of products. In the end, examine whether there is impurity adhering to the inner wall in the bottle and whether there is sediment at the bottom of bottle.

(5) shaking test： shake the soy sauce slightly. According to the foam produced by shaking, the quality of soy sauce can be roughly judged. If there are many fine foams and the foams disappear slowly, the quality is better.

 

2. How to distinguish the quality of soy sauce？

Generally speaking, the good soy sauce has the following features in color, aroma and taste：

(1) color： the good soy sauce will be the ruddy, clear and transparent amber; if the black brown is presented, the soy sauce will not be very good.

(2) aroma： the good soy sauce has the wild, fresh, inirritative and enduring aroma; if there is decay aroma, liquid medicine aroma and other sharp aroma, the soy sauce will not be very good.

(3) taste： the good soy sauce has the good taste sense of balance and such taste can last for a long time; the aftertaste is excellent and it is free from foreign smell.

In the following, several methods are provided to distinguish whether the soy sauce is good or bad：

 

3. How to keep soy sauce？

Soy sauce has the better keeping quality and has a long keeping life. However, its color will deepen gradually over the time. From opening till the effective date, the soy sauce can keep its great taste. The soy sauce can maintain its better quality if it is kept in the shade.

Please refrigerate the soy sauce after its opening. It is better to use it up in the shortest possible time. However, please notice that you should put the cap on the bottle after each use of soy sauce to prevent the volatilization of alcohol. There is no preservative in the pure brewing soy sauce and the preservative effect is provided by alcohol, so the preservative ability may decrease due to volatilization of alcohol. As a result, the taste of soy sauce will be further affected. After each use, if the soy sauce is attached to the mouth of bottle, please wipe it up to avoid going mouldy.

In addition, some people are accustomed to directly putting the seasoning near the gas stove after each use. However, the high temperature may easily darken the color of soy sauce and it is a natural phenomenon; and the better soy sauce will be easier to be affected. With the color deepening, the aroma may also change. Moreover, the darker colors or the change in aroma will usually have an effect on human’s impressions. For instance, people may feel that the soy sauce is saltier or less fresh. Therefore, please keep the soy sauce in cool environment as far as possible after opening. Meanwhile, in order to maintain the color and taste of soy sauce, it is also suggested to refrigerate the soy sauce.

 

Little tricks：

(1) Keep it in the shade before opening

(2) Put on the cap to keep fresh after use

(3) Keep it in low temperature after opening

 

4. Whether eating soy sauce will darken the wound and leave a scar if someone’s skin gets hurt？

Whether a scar will be left on the skin mainly depends on the depth of injury, degree of bacterial infection, individual difference and other factors. The main component of soy sauce is glutamic acid and the soy sauce has no direct relation with tissue repair. The pigment in soy sauce is the edible pigment, and the pigment will not be transported to the skin after it is taken in the body. Therefore, as for those who are injured or have had the cosmetic surgery, it is unnecessary to avoid eating soy sauce.

 

Data source：Kikkoman Soy Sauce website 、soy sauce Wikipedia；Image source： iHealth website