Soy Sauce moromi with yuzu

Moromi is the standard term used by artisans to refer to the fermentation mixture, final product preparation , sum of all ingredients: yeast, koji, rice and/or steamed soybeans and brewing water, all mixed in a large vat. Here, this smooth condiment is a blend of soy sauce mash made from malted whole rice and soybeans mixed with soy sauce and yuzu bark pieces in its first stage of fermentation.

Taste notes are powerful, greedy, the umami exacerbated, the salinity elegant, the mouth generous, yuzu adding fresh notes reminiscent of citron and candied mandarin. Our parfect pairings : you can use it for marinades, to season tartars and meat or fish carpaccio, raw or fried eggs, raw vegetables, tuna shirashi, smoked fish (tuna, salmon, swordfish, catfish, halibut), carrot or cucumber sticks, cauliflower florets, cherry tomatoes, tofu, fresh goat cheese, cold meats.

This moromi soy sauce also allows to lacquer, at the end of the cooking, deliciously duck breasts or hanging tender steaks, salmon fillet, or to soften offal’s taste or wild game meats.