Well, metal cans might be better compared to plastic but it still corrodes
over time etc. It's all down to the regional manufacturers choice of
containers i guess but my preference happens to be glass because we've had
many sauces and stuff in glass containers(shop bought and home made) and
they all come out good many years later just as long as it's kept properly
and not have too much air space between sauce & cork. The more air space you
have, the more chance it'll have to go bad. We use to get catering sauces
etc in metal cans in SE Asia many years ago but it slowly withdrew and are
now mostly in plastic containers. Somehow i can't see a big metal can
lasting very long in tropical heat & humidity.

DC.

ps.
Did you know Kikkoman has production plants in Europe & the States? maybe in
these regional plants, the choice of catering containers might differ
according to local material availability, shipment and more so with climate
& storage conditions etc. but i think the regular consumer bottles you see
in shops/supermarkets are the same all over.


James Silverton > wrote in message
...
>
> "DC." > wrote in message
> ...
> > I think we're all getting a little muddled up here over soya sauce.
First
> of
> > all, there are many types of soya sauces(Japanese, Northern Chinese,
> > Southern Chinese, SE Asian etc)
>
> Thanks, highly interesting! The only thing I might dispute is the comment
on
> suitable containers since large sizes of Kikkoman come in metal cans. They
> look just like gas cans and seem to keep the soy sauce in good condition.
>
>
> --
> James V. Silverton
> Potomac, Maryland, USA
>