As a chemist, Bob and has had a life-long passion for making stuff. Having lived and worked throughout the US, Mexico and Asia, Bob left the corporate world and settled in Mystic, CT to mindfully slow down and focus on developing unique, hand crafted seasonings including soy sauce, miso, and fermented hot sauces. Bob studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan.

James Wayman is Executive Chef and partner of Nana's Bakery and Pizza, Grass and Bone Butcher Shop and Table and founding member of Moromi Shoyu. James’ passion for nurturing the culinary community in Southeastern Connecticut has made a significant impact on the local food economy. His restaurants have contributed to a rise in demand for hyper-local, sustainable, seasonal products, and a more thoughtful approach to everyday eating. James' mission is to continue on this path and make a lasting impact on the broader food system