Notes On Soy Sauce
Okay, all right, to be honest, there isn't that much to pass on, but here it is anyway...
*Look at the ingredients list of the soy sauce you're thinking about buying. It should consist of soy beans, water, wheat flour and salt. That's it. If it has some kinda hydrolyzed protein shit in it or any other weirdness, that's the mark of an inferior sauce. Desist. Kikkomans, the most widely-known soy sauce, gets a pass.
*Soy sauce goes stale. Remember this when considering storage options. Once opened, most people leave their soy sauce on the shelf at room temperature. This is not optimal. Storing it in the fridge will keep it fresher (much) longer. Since most Australians require a couple of years to work their way through a bottle of soy sauce, it's gonna be starting to taste pretty shitty after a few months at room temperature. When soy sauce goes stale, it becomes just like salty brown water. It loses complexity. You'll see what I mean if you compare fresh sauce to the shit that's been sitting in your cupboard for the past half decade. Look, just keep the fucker in the fridge and stop quibbling. And replace the bottle after...say...a year.