This soy sauce was born from a collaboration between Moromi and Top Chef Season 18 winner, Chef Gabe Erales, who introduced Moromi to Tamoa, a distributor of indigenous Mexican corn landraces. Tamoa is a social enterprise that distributes native products from Mexico, such as maize, frijol, and chile, to restaurants in Mexico, the United States, Canada, and Europe. Through their network of small farms, Tamoa works to preserve heirloom crops, support small farmers and their families while building collaborative networks with restaurants, chefs, and artisans.
Moromi combined the beautiful maize landrace from Oaxaca with organic soybeans to create a smooth, well balanced soy sauce with delicate corn notes, tartness, and an abundance of umami. This corn soy sauce has been aged for over a year before being pressed, pasteurized, and bottled at Moromi's brewery in coastal southeastern Connecticut.
Store in a cool, dark place.
