Moromi of soy sauce

The Moromi is the standard term used by the craftsmen to designate the fermenting mixture, the preparation of the final product, the sum of all the ingredients: yeast, koji, rice and / or soy steamed and the brewing water All mixed in a large tank.

Here, this unctuous condiment is a bleeding of moromi or soy sauce must composed of whole malté Maltés mixed with soy sauce in its first fermentation step. The taste notes are powerful, greedy, the exacerbated umami, elegant salinity, generous mouth. Our perfect agreements: You can use it for your marinades, to season tartars and carpaccios, raw eggs or flat, raw vegetables, tuna shirashi, carrot or cucumber sticks, Fleurges of cabbage, cherry tomatoes, tofu, fresh goat cheese, cold meats.

This Moromi also makes it possible to lacle delicious duck breasts at the end of cooking, the tabs steaks, the salmon net, or to soften the taste of offal or meat of game.