From the producers:
"Our Moromi Shoyu is made with care in small batches following traditional techniques that we learned from our mentors in Japan. Shoyu, or soy sauce, was developed over centuries in Asia by culturing a mixture of legumes and grains with koji spores. We start with growing and harvesting fresh whole soybean and wheat koji. Our koji is then mixed with a brine of sea salt and water and slowly aged to develop complexity and depth of flavor before being pressed, pasteurized and bottled.
Our Shoyu is created in Southeastern Connecticut and uses non-GMO ingredients and locally grown hard red wheat. We source tane koji directly from Japan that was developed to produce shoyu with a deep, rich and complex flavor profile. We hope you enjoy!
Packaged in 5.1 fl oz glass bottles with a convenient pull-tab flip top closure.
Ingredients: Water, organic soybeans, locally grown CT wheat, sea salt, koji."
Moromi was founded by Bob Florence, James Wayman, and Debbi Michiko Florence, who teamed up to create handcrafted seasonings based on traditional fermentation techniques using koji and our natural microbiome to transform a variety of local ingredients into unique sauces, seasonings, and condiments. Moromi is dedicated to developing unique and flavorful food ingredients that help home and professional cooks create distinctive meals for their families and guests.
Mystic Koji, LLC is based in beautiful, coastal southeastern Connecticut.
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- United States
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Mystic Koji LLC
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