Moromi: Artisanal Japanese Fermented Foods Made in Coastal Connecticut

Our guest is Bob Florence, who is the founder of Moromi based in Connecticut. At Moromi, Bob produces hand-crafted, small-batch Japanese-style fermented products such as shoyu, miso, hot sauces, and other condiments. Bob studied how to make authentic Japanese fermented products in Japan and uniquely integrate the Japanese tradition and local flavors of coastal Connecticut. In this episode, we will discuss how an industrial chemist became an artisanal food producer, why Japanese-style fermentation is distinctively unique, how Bob learned Japanese-style fermentation, different types of Japanese soy sauces Bob makes, and much, much more!!!

Om Podcasten

What is Japanese food? Sushi, or ramen, or kaiseki? What about Izakaya? Akiko Katayama, a Japanese native, New York-based food writer and director of the New York Japanese Culinary Academy, tells you all about real Japanese food and food culture. With guests ranging from sake producers with generations of experience to American chefs pushing the envelope of Japanese gastronomy, Japanese cuisine is demystified here!