Moromi of soy sauce in Yuzu

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 moromi assembly or soy sauce must composed of whole malté Malted rice and beans mixed with soy sauce and Yuzu bark in its first fermentation step. The gustative notes are powerful, greedy, the exacerbated umami, the elegant salinity, the generous mouth, the yuzu bringing fresh notes reminiscent of the cedrat, the mandarin confits.

Our perfect agreements: You can use it for your marinades, to season tartars and carpaccios of meat or fish, raw eggs, crudities, tuna shirashi, smoked fish (tuna, tuna, Salmon, swordfish, sills, halibut), carrot or cucumber sticks, cauliflower fleeves, 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.