Moromi is an American soy sauce maker, honoring centuries-old Japanese traditions developed after years of tutelage under mentors in Japan. This rendition is made with lightly roasted and locally grown Abruzzi Rye. The Shoyu base comes from freshly harvested soy beans inoculated with carefully nurtured and selected koji mold, or Aspergillus oryzae, the backbone of so many staples of East Asian cuisine. The trio behind Moromi — Bob Florence, James Wayman, and Debbi Michiko Florence — source their Koji directly from Japan, and the remainder of their ingredients are grown and sourced locally, including non-GMO, Connecticut-grown hardy red wheat.
The dark, peaty addition of Rye is a wonderful complement to this rich, umami-packed Shoyu.