Moromi Sugar Kelp Soy Sauce - 5.1oz

Description

Featured in the New York Times 2025 Holiday Gift Guide

From the producers: "Living on the coast in Connecticut, we’re so fortunate to have access to freshly harvested sugar kelp during the short, spring growing season. Our kelp is grown and harvested by our neighbors at Stonington Kelp Co., delivered and processed the same day to preserve the distinct yet subtle flavor notes of sugar kelp that has been expertly grown in the crystal-clear waters off the Connecticut coast. If you like our shoyu, this seasonal variety of soy sauce adds layers of complexity and umami with hints of ocean coupled with nutty, grassy undertones. The over-all balance and integration of flavors makes this a unique tasting experience that is best enjoyed as a finishing touch on fresh fish, caviar, eggs, salads, veggies, lightly sauteed or grilled dishes, and poached fish and meats."

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.

INGREDIENTS: water, organic soybeans, locally grown wheat, sea salt, sugar kelp, koji

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