Moromi was founded by Bob Florence and Executive Chef James Wayman who paired up to create hand-crafted seasonings based on traditional fermentation techniques using koji to transform a variety of local ingredients into unique sauces, seasonings and condiments.

  • A man kneeling inside a house near the open door, examining large ceramic pots lined up on the floor, with a window showing trees outside.

    Bob Florence

    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.

  • Three smiling men standing together in a factory or workshop, with metal shelves and equipment in the background, one holding a long wooden stick.

    James Wayman

    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

Mystic Koji, LLC is based in beautiful, coastal southeastern Connecticut.