Koji Naogen Moromi thick soy sauce 120ml

How to Cook with Naogen Koji Moromi Thick Soy Sauce?

This sauce is perfect as a seasoning for rice, noodles, and vegetable dishes. Use it in marinades for meats, fish, and tofu, and also as a dip for fresh vegetables, sushi, or sashimi.

Recipe Ideas for Cooking with Naogen Koji Moromi Thick Soy Sauce

•  Moromi Chicken Marinade: Marinate chicken pieces with Naogen Koji Moromi Thick Soy Sauce, garlic, and ginger, then grill or bake them for a flavor-rich dish;
•  Moromi Glazed Salmon: Brush salmon fillets with the thick soy sauce before baking or grilling them for an irresistible sweet-salty glaze;
•  Sushi and Sashimi: Serve this thick sauce as a dip to accompany your sushi and sashimi, adding a unique umami depth.

The Aromas of Naogen Koji Moromi Thick Soy Sauce

This creation combines the umami richness of traditional soy sauce with the fermented and slightly sweet notes of koji moromi. The moromi, derived from koji fermentation, brings a thick texture and a bittersweet flavor, reminiscent of malt and caramel nuances.

How is Naogen Koji Moromi Thick Soy Sauce Made?

Moromi, the base paste of soy sauces, is slowly fermented with koji, a ferment derived from the mold of various ascomycetes, allowing the aromas to fully develop. This artisanal process ensures superior quality and exceptional culinary authenticity.

The Foundation of Umami

The Umami house was born from the passion of its founder, Jean Béguin, for Japan. In 2013, during a memorable trip, Jean discovered the gastronomic riches of the Land of the Rising Sun. Inspired by this experience, he decided to embark on a culinary adventure to share Japan's culinary treasures with Europe. Thus, Umami was born, with the mission of transmitting the essence of Japanese cuisine through authentic and high-quality products.