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Quote about tasting something amazing from Bob Florence, James Wayman, and Moromi Shoyu, followed by the name Chef Gabe Erales, titled top chef winner, with his role at Ometeo restaurant and president of Oido.
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Our recipe is simple. A few things grown, harvested, and aged with good sea salt.

Based on the Connecticut coast, Moromi produces small-batch soy sauce, miso, hot sauce, and specialty fermented condiments. Our goal is to develop unique and flavorful ingredients that help home and professional cooks create distinctive meals. Each batch is handcrafted following traditional fermentation techniques to bring out deep, complex flavors. 

Soy sauce bottle surrounded by soybeans, wheat grains, salt, and a spoon with soy sauce on a brown background.

Soy Sauce

Sealed pouch of Moromi shiro miso placed on top of rice and soybeans.

Miso

A bottle of Moromi fermented cayenne hot sauce surrounded by dried red cayenne peppers, with a white ceramic spoon filled with hot sauce on a red background.

Hot Sauce

 

Recipes

Create memorable meals for family, friends and guest with our collection of recipes featuring our shoyu, miso, and condiments.

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Reviews

Our products have been featured in The New Yorker, Martha Stewart, Eater Boston, and more. Read what they’re saying here.

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just a splash.

just a splash.

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With so many products and flavors to choose from, you can’t go wrong with a gift card…

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