Experience the "Mother" of Soy Sauce: A Spicy, Textural Umami Bomb.

Highlights

• Authentic Umami: Crafted from aged whole soybeans before the pressing of soy sauce.

• Spicy Kick: Infused with quality Togarashi chili for a perfectly balanced heat.

• Versatile Gourmet: Instantly elevates rice, tofu, grilled meats, and fresh vegetables.

Product Detail

• Product Name: Shoyu Moromi Togarashi (Soy Sauce Mash with Chili)

• Volume: 120g

• Ingredients: Wheat, Soybeans, Salt, Glucose-fructose liquid sugar, Chili pepper, Yeast extract, Alcohol (for preservation).

• Allergens: Contains Wheat, Soybeans.

• Texture: Chunky paste (Whole soybean mash).

• Best Before: 1 Year from manufacturing (Store at room temperature before opening; Refrigerate after opening).

• Producer: MOROMIYA

• Origin: Okutama, Tokyo, Japan.

Description:

Unlock the secret of traditional Japanese breweries with Shoyu Moromi Togarashi. Known in Japan as "Shoyu no Moto" (the origin of soy sauce), this is not a liquid condiment—it is the textured, nutrient-rich mash harvested before the final pressing of soy sauce.

Produced by the artisanal brand MOROMIYA in the pristine nature of Okutama, Tokyo, this condiment blends the deep, fermented complexity of whole soybeans with the sharp, clean heat of chili peppers.

What does it taste like?

• Aroma: A profound, savory bouquet reminiscent of an aging soy sauce cellar, with bright top notes of roasted chili.

• Palate: Unlike liquid soy sauce, this offers a satisfying chunky texture ("tsubu-tsubu") from the whole soybeans. The flavor is an explosion of concentrated umami—savory, slightly salty, and rich—immediately followed by a piquant kick from the chili that cleanses the palate.

• Finish: A lingering, mellow savoriness that triggers the appetite, without the harsh saltiness of industrial condiments.

Expert Food Pairing Suggestions
Wondering how to use it? Think of it as a "solid" seasoning that adds depth to any dish:

• The Classic: Place a small dollop on hot steamed white rice or cool slices of cucumber (Morokyu).

• The Gourmet: Use it as a topping for grilled Wagyu beef or pork belly; the spice cuts through the fat perfectly.

• The Twist: Mix with a little olive oil to create a spicy dressing for carpaccio or firm tofu.

The MOROMIYA Story
Nestled in the lush mountains of Okutama, Tokyo, MOROMIYA was founded by Rumi Tajima to preserve the legacy of her family's brewing techniques. While most breweries discard the mash after pressing, MOROMIYA celebrates it. By aging whole soybeans for over a year, they capture the full nutritional value and flavor profile of the soy bean, delivering a "living" food that bridges traditional fermentation with modern culinary needs.

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