Moromi Rye Soy Sauce
$22.00 / 5.1 oz Jar
- Pasteurized
- by Moromi
- United States
Moromi brings traditional Japanese fermentation practices to their Connecticut-made condiments. Created to appeal to both professional and home cooks, their deeply flavorful Rye Soy Sauce is made in small batches and barrel-aged. The rye is lightly roasted, creating a hint of aromatic caramelization that pairs perfectly with the soybeans, heightening the sauce’s complex flavor. Balance its burst of umami with the creamy tang of New York State Cheddar.
“I use this soy sauce to bring so much depth of flavor to ramen. I top the noodles with a slice of cheese just like pro chefs do. It’s amazing!”
Water, Soybeans, Rye, Salt, Koji
- Located along the coast of Connecticut, Moromi was founded by husband-and-wife team Bob and Debbi Michiko Florence, along with chef James Wayman.
- Together, they create handcrafted soy sauces, miso, and hot sauces using traditional Japanese fermentation techniques.
- Bob Florence, a former chemist, studied the art of making shoyu (Japanese soy sauce) at Chiba Shoyu in Japan.
- Moromi sources tane koji, the mold used in the soy sauce fermentation process, directly from Japan. This koji was developed to give shoyu a particularly deep and complex flavor profile.
Independently Owned
Vegan
