Moromi Chili Moromi Sauce
$22.00 / 5.1 oz Jar
- Pasteurized
- by Moromi
- United States
Moromi’s co-founder decided to add chiles to their small-batch soy sauce at the start of fermentation, and spicy, satisfying Chili Moromi Sauce was born. The pepper is locally grown cayenne, to be exact. And unlike in their soy sauce, the mixture isn’t pressed before bottling, creating a thick, satisfying pour. The process succeeds in bringing out all of that traditional umami flavor, along with heat and tang. Use it as a marinade, on top of noodles, or on proteins like Matiz Mackerel in EVOO.
“When I get sick of my usual hot sauces, I reach for Chili Moromi, with its uniquely deep umami flavor. I put it on everything from cheeseburgers to fish to charcuterie boards.”
Soybeans, Wheat, Water, Salt, Cayenne Peppers, 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
