PRESS
As seen on Rhode Island PBS Weekly,
The science behind soy sauce brewing
As seen on Norman's Florida Kitchen on Amazon Prime,
Episode 8: From Fine Dining to Backyard Brilliance - Beef Tataki
New York Magazine: November 7, 2023
The Stragegist 109 Best Christmas Gifts Under $50
Edible CT East: July 13, 2023
Moromi Shoyu and Mystic Drawbridge Ice Cream collaborate
Fox 61: July 5, 2023
Bloomberg News: June 7, 2023
Summer Gift Guide: These Are the Best Things to Give to Your Hosts
La Grua Center Presentation: April 12, 2023
Go Solo.: February 28, 2023
Handcrafted Goodness for the Discerning Palate - Moromi
Boston Eater.: November 8, 2022
The 2022 Eater Boston Holiday Gift Guide
Cooking Issues with Dave Arnold: June 25, 2022
Bob Florence Moromi Shoyu Soy Sauce
The E List: An Excruciatingly Opinionated Guide to the Shoreline, April 2022
Nana’s Bakery & Pizza Opens Outpost in Westerly
Cool Japan Public-Private Partnership Platform Website: April 2022
Making Soy Sauce for Local Consumption
Heritage Radio Network: Japan Eats, March 2022
Moromi: Artisanal Japanese Fermented Foods Made in Coastal Connecticut
FOX61, February 2022
Chemist puts artisan soy sauce in the spotlight in North Stonington
THE DAY, January 2022
It’s not your average soy sauce fermenting in North Stonington
THE NEW YORKER, January 2022
Pioneering Sustainable Sushi, at Rosella
BEE THE LOVE, January 2022
Onion Soup Studies (Vegan and Vegetarian Options)
MARTHA STEWART, November 2021
Martha Stewart's Condiment Gift Guide 2021
THE SLOWDOWN, November 2021
A Connecticut Condiment-Maker Combines Local Ingredients with Japanese Fermented-Food Tradition
EATER BOSTON, November 2021
How to Spend a Food-Filled Day in Mystic, Connecticut
BEE THE LOVE, August 2021
ROBB REPORT, August 2021
Meet Nana’s, the New Restaurant Making the Best Pizza in Connecticut
BEE THE LOVE, August 2021
Wasabi Ginger Veggie Fried Rice Featuring Moromi Shoyu
MARTHA STEWART, April 2021
A Guide to Different Types of Soy Sauce
EDIBLE CT EAST, February 202O
In Mystic, Bob Florence is Mastering the Art of Fermentation