Based in coastal Southeastern Connecticut, Moromi was founded by Bob Florence, James Wayman, and Debbi Michiko Florence. Moromi creates hand-crafted seasonings based on traditional fermentation techniques using koji and a proprietary natural microbiome. Their shoyu is incredibly nuanced. We recommend using it as a finishing element rather than cooking with it. Floral and aromatic with a long finish, it is perfect over steamed vegetables or fish.
5.1 fl oz
