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Moromi

@moromishoyu

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Small batch soy sauce, miso, & hot sauce|Handmade in CT|Helping cooks play w their food. @bob.florence @jameswayman @debbi_michiko_florence

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Proudly watching the birth of my award winner soy sauce @moromishoyu.

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What an incredible honor to cook at the James Beard House last night alongside two of Connecticut’s culinary powerhouses and living legends, @michelnischan @reneetouponce and @deathbydolphins

Cooking in the actual home of the one and only James Beard is a bit of a head spin, and we couldn’t be more grateful for the chance to showcase just how amazing sustainable seafood can be, and the strength and heart of the small farmers, fishers, harvesters and makers who make it all possible.

Want to know how @chefdavidstandridge made last night’s dishes, monkfish mortadella toast and swordfish wrapped in its own swordfish “pancetta”? Head to the link in our bio to pre-order Tide to Table and bring a little of our coast into your own kitchen.

Thank you to everyone who made last night so special. 🐟

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Each season comes with its own special colors and flavors. As the summer changes into fall, April Rose Provisions is celebrating the deep, earthy colors and flavors of the autumn season.

Big Thanks @surfacehaus for these beautiful photos. They truly represent the feeling of fall at ARP! Come by and find something beautiful for your home that will bring the feeling of fall to any season.

April Rose Provisions 2524 San Pablo, Berkeley, CA
Store Hours: Tuesday-Saturday, 11am-6pm Sunday, 11pm-5pm

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Inside a barrel of fermenting soy sauce, enzymes produced by koji and other microbes break down proteins, starches and lipids into peptides, amino acids, sugars, and fatty acids. Long slow fermentation is key to developing @moromishoyu’s characteristic flavor. It takes me over a year to produce a bottle of soy sauce.

www.moromishoyu.com

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@moromishoyu is growing thanks to all of you who appreciate the flavor of our handcrafted soy sauces! Did you know that it takes me over a year to brew a bottle of @moromishoyu ? We use only whole organic soybeans for all our sauces not the cheap defatted or hydrolyzed veggie protein (chemically produced). And, most importantly, we don’t cut corners to speed up the process. No AI, no shortcuts, no preservatives just a long, slow, natural fermentation. It’s what we’re all about. Check out my website www.moromishoyu.com to learn more and order.

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Lately I’ve been rewarding myself with plushies. Bob got me this one when I completed first round revisions of Magic Shoyu Shop for my editor @abramskids. This bun’s name is Violet - for obv reasons, but also she’s named after a minor character in the book. Violet is about to join me on an adventure, so stay tuned as I start working on book 2 of the new series, my first fantasy about a girl, her family’s magic shoyu, a Japanese dragon, and more! It seems like a long time to wait for book 1 (spring 2028) but it will be worth the wait for the amazing art by @tomiart_36 for this highly illustrated MG!
(Yes, I was inspired by @moromishoyu - I’ll tell the story behind that closer to publication!)
More soon!

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Koji time!

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Yup, it’s that easy to cook with @moromishoyu.

This is one of my favorite ways to grill a pork chop - just coat a pork chop with Chili Moromi Sauce and grill it.

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𝑨 𝒑𝒆𝒆𝒌 𝒊𝒏𝒔𝒊𝒅𝒆 𝑷𝒓𝒆𝒔𝒆𝒓𝒗𝒆𝒅’𝒔 𝒔𝒂𝒖𝒄𝒆 𝒍𝒊𝒏𝒆𝒖𝒑!

Just a few of our many diverse pantry picks + staff favorites for adding a little oomph to whatever’s cooking.

🫘Miso Soy Paste 🥢 Amber River Soy Sauce  🐟 Wynn’s Kitchen Fish Sauce 🍋 Cabi Yuzu Vinegar 🌶️ Moromi Shoyu & Chili 🌾 Usukuchi Soy Sauce  🌰 Wadaman White Sesame Oil 🍚 Iio Jozo Rice Wine Vinegar

Come browse the pantry and find your new flavor obsession!

#preservedoakland #OaklandFood #PantryStaples #Umami #FoodieFinds

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i planted celery root in my garden this year, it’s such a win. when cooked, it becomes silky and has a really nice earthy flavor that you can layer up

this combination of flavors: passionfruit, @moromishoyu soy sauce, red onion, celery leaf, yogurt miso dressing + toasted pine nuts

we licked the plate, and the plate was stunning @ciscoandthesun.home

salt, pepper and wrap the whole root in foil, like you would a beet. pressure cook for 30 minutes or slow roast for 2+ hours until tender

the dressing is a mix of greek yogurt, soy sauce, white miso, olive oil, tarragon vinegar, honey (all to taste)

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#inseason #celeriac #foodstyle #cookingtips #foodandwine

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