Create a delicious sugar kelp salad with Moromi Sugar Kelp Soy Sauce!

Gyoza

Miso Glazed Salmon

Roasted Chicken Wings with Chili Moromi Butter

Pork Tenderloin with Cranberries

Grandma's Brisket with a jolt of Moromi Umami

Braised Beef Roast with Moromi Shiro Miso Red Wine, Prunes and Parsnip Puree

Shoyu - garlic grilled skirt steak with a salad of charred corn, shishito peppers and heirloom tomatoes.

A refreshing, cool summer salad made with organic cannellini beans and fresh herbs from the garden. No cooking involved, just chop up a small handful of fresh herbs, dice a small onion, and mix!

These Shoyu, Garlic, Ginger Salmon Skewers are delicate in flavor compared to barbecue, however, they certainly pack a flavor punch!

Delicious ❤️ Stonington Scallop Crudo. My new favorite way to enjoy these local scallop beauties! Thinly slice 4 or 5 large scallops and gentle mix. Marinate in the fridge for 1/2 hour before serving. Enjoy!

Place all ingredients except oil into a food processor and blend until all ingredients are incorporated, approximately 30 seconds, then slowly drizzle in oil until it's gone.

Set aside. Dressing will keep for at least a week in the fridge.

Lemon, garlic and shoyu wings

Mix all ingredients together and marinate wings for at least an hour or up to 3 hours. Grill over medium heat until caramelized and cooked through turning every five minutes for about twenty minutes. Enjoy!

This recipe for Shoyu, Ginger & Garlic Eggs feature Bob Florence’s artisanal shoyu brand, Moromi. They are so simple that the hardest part is boiling the eggs!

We had some grilled steak leftover from dinner last night so we thought - ramen but only had dried japanese wheat noodles - a thin udon type. This turned out so delicious that we’ll definitely make this again and again! We made two large bowls of noodle soup and had about a quart of broth leftover (yum!)

Start a fire or your gas grill and create a nice base of coals. Quickly grill ramps until lightly charred. Cool, chop finely and mix into burger meat along with miso and chili Moromi sauce. Form into two 8oz patties, season with coarse salt and pepper and cook to your liking. Serve as you would your favorite burger. Enjoy!

When I first started traveling to China years ago, I had dinner at the venerable Lou Wai Lou restaurant along the shore of West Lake in Hangzhou where they served a delicious, braised pork belly (dong po rou) cooked in a little clay pot.

I get asked how to use shiro miso quite a lot as it’s not such a common ingredient in many kitchens. Here’s an incredibly easy and delicious way to create a beautiful meal for you and your family!

My Favorite Quick Crispy Pickles! Cut cukes into 1/8 “ 1/2 rounds and mix together with all the ingredients. Chill for a least and hour and enjoy! Cover and refrigerate to enjoy all week.

When I was working in the electronics industry in China years ago, many of my suppliers were from Taiwan. At lunch time we’d take a walk across the massive industrial campus to the company’s in-house cafeteria and settle in for meetings over a meal.