Why Moromi Makes the Best Soy Sauce | Eater

"A local organic bakery and pizza shop where the author (Tanya Edwards) first encountered Moromi soy sauce while picking up a pizza; the store displayed Moromi products on a shelf and the bakery uses those products to add both flavor and umami to its sourdough pizza and baked goods. The Moromi company — founded by a married couple (a chemist and an author), and award-winning chef James Wayman in Mystic — makes its soy sauce in small batches and uses traditional fermentation techniques, including koji (rice inoculated with mold, then mixed with soy and fermented). The piece’s hands-on impressions of the sauce are detailed and specific: a couple of splashes in quick veggie fried rice gave a depth not found in grocery-brand soy; a marinade of honey, hoisin, ginger, garlic and Moromi turned an inexpensive pork cut into a “fall-apart, rich meal”; substituting Moromi for Worcestershire in a steak Diane (deglazed with a mix of Moromi, tomato paste, Dijon mustard and beef broth, finished with a few splashes of cream) elevated the sauce and drew appreciative family reactions; and it functions as an excellent dipping sauce for dumplings, sushi and chicken skewers. The brand also experiments with limited-edition varieties such as maitake soy (made with hand-foraged mushrooms) and chicken-of-the-woods soy (mushrooms blended into the sauce then aged a year), which impart a sweet earthiness." - Tanya Edwards