Soy sauce is fermented soybeans.
In Japan, there are as many different types of soy sauce as there is cheese in a Danish supermarket.
Yep, that’s true.
There are different types of soy sauces for the many styles in Japanese cuisine. For sushi, a specific Japanese soy sauce is used, a soy sauce that is not used for Japanese noodle soups.
All bottles naturally display a recommended expiration date indicating when the soy sauce should be used.
Since soy sauce is made from fermented soybeans, it has a very long shelf life and can usually be consumed even after the expiration date. If you’re unsure, you can always taste it to check the quality.
I store soy sauce outside the fridge too even though the bottle is open, I have always done that. So do Japanese sushi restaurants in Tokyo.
In the Sushi course for beginners, I talk more about which soy sauce is best suited for sushi.
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Zoë has lectured and held sushi courses for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Velux, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.