Moromi soy sauce

Moromi is the standard term used by artisans to refer to the fermentation mixture, final product preparation , sum of all ingredients: yeast, koji, rice and/or steamed soybeans and brewing water, all mixed in a large vat.

Our parfect pairings : you can use it for marinades, to season tartars and carpaccio, raw or fried eggs, raw vegetables, tuna shirashi, carrot or cucumber sticks, cauliflower florets, cherry tomatoes, tofu, fresh goat cheese, cold meats.

This moromi soy sauce also allows to lacquer, at the end of the cooking, deliciously duck breasts or hanging tender steaks, salmon fillet, or to soften offal’s taste or wild game meats.