Moromi Shoyu

Soy Sauce, Shoyu, Seasonings.

At Moromi, we're dedicated to developing unique and flavorful food ingredients that help home and professional cooks create distinctive meals for their families and guests.

06/10/2026

Hmm what do you do if you’re craving the umami meatiness of earth’s prized chicken of the woods but it’s not yet peak harvesting time?? Well… grab a bottle of our chicken of the woods soy sauce, of course! 🍄‍🟫

Each year we forage and harvest new england’s prime bounty of chicken of the woods and infuse our classic shoyu with even more of that umami zing! It’s something you’ve gotta try for yourself… head over to moromishoyu.com to snag a bottle for yourself!

06/02/2026

We’re beyond excited to share that our original Moromi Shoyu Soy Sauce was selected as a winner of the 2026 Good Food Awards! 🥇

The winning products were selected through a blind tasting of 1,200+ entries, and this year’s winners represent responsibly made, seriously delicious products from across the country.

It’s truly the greatest honor to be recognized alongside such talented makers who also share our passion for good food, outstanding quality ingredients, and sourcing as fresh and as local as possible 🤎

If you’ll be in NYC at the Summer Fancy Food Show, come find us at the Good Food Mercantile on Sunday, June 28 at the Javits Center, River Pavilion to try our soy sauce, among many other outstanding winning products, for yourself!

Links are in our bio to see the full list of winners AND to buy yourself a ticket to the Summer Fancy Food Show and Good Food Mercantile on June 28th! 🎟️

05/27/2026

Guess what!? Our very own .florence will be attending the 5th Annual Hudson Valley Fermentation Festival!

At this event on Saturday, June 13th, connect with 50 of our region’s best fermenters, taste their delicious creations and choose from 6 different classes to levell up your skills!

At this event, author and luminary Kirsten Shockey will also teach a workshop on fruit vinegar.

So come on out and explore, snack and sip with us on a beautiful summer day in the orchard!

Purchase your tickets through the link in our bio!

05/22/2026

Hey remember that time we went out on Suzie’s boat to harvest kelp? 🌱 also, it’s kelp fest! Head over to their page to see what kind of fun events are going on!

And if this post made you hungry… grab some fresh sugar kelp Moromi on our website!

05/16/2026

We are so excited to announce that… Moromi is now sold at in South Williamsburg, Brooklyn! 🌟 so if you’re local to Brooklyn, make sure to stop in and see their BEAUTIFUL space, thoughtful curation of goods, and pick up a bottle of our very own shoyu!

Tell them we sent you 😉

05/11/2026

We had the best time at the at this past weekend! .florence got to meet tons of new people and share the magic of Moromi with every sample he handed out!

It was a pleasure to meet so many new happy customers 🤗 keep an eye out for our next tasting pop up! 👀

05/05/2026

It’s finally ramp season! Which means… Get excited… we’re RAMPing up on our ramp content this week 😉

Stay tuned for some sneak peeks behind the scenes as we get our hands on the freshest of ramps for a new batch of our ramp shoyu!

Which means, we’re pressing last year’s batch right around now — get your hands on a bottle over at moromishoyu.com

04/28/2026

Friends! We’d love to see you on May 9th & 10th at for the New England Spring Craft Festival! We’re excited to announce that we’ll have a booth there both days — it’s the perfect Mother’s Day weekend activity! 🌸

We hope to see you there, grab a ticket at www.nespringcraftfestival.com 🤎

04/12/2026

And that folks… is what makes a year (plus) of work, so worth it 🤎

Here we’re pressing our maitake soy sauce from April 12th, 2024 (yep, exactly 2 years ago from when we started this barrel!)

Within those two years, we’ve been diligently stirring this very barrel every week, checking it periodically to keep an eye on salinity levels, and finally, this beautiful batch is ready for YOU!

Grab a bottle on our website // moromishoyu.com

04/06/2026

This past week our very own .florence and had the pleasure of attending A Dinner For Jake at — a wonderful fundraising dinner for with a 5-course dinner made by talented chefs: , River Bar’s executive chef Kevin English, and our own

In the dish that created, he used our saishakomi shoyu (meaning “twice brewed”) and our fermented cayenne hot sauce. His dish was prepared with beets, avocado leaf, and sesame.

All proceeds of this fundraising dinner went towards helping Jake during his battle with throat cancer. We have linked his gofundme in our bio in the case that you are moved to make a donation 🤎

Thank you for an unforgettable night!

Address

North Stonington, CT

Website

http://moromishoyu.com/

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