Savory, Sweet & Fermented
Hishio Moromi (Fermented Paste)
Quantity
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Description
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Details
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How To Use
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Tradition To Table
Highlights
- Deep savory flavor from aged natural soy sauce
- Natural sweetness from fermentation process
- Handmade following centuries-old methods
Kono Vinegar and Miso produces this traditional hishio moromi in Okayama, which has its own regional variety of moromi made with eggplant and radish. To make this hishio moromi they use natural soy sauce which has been aged in a cedar tub for two years. From start to finish, this hishio moromi is handmade following methods which have not changed for centuries. Hishio moromi is delicious when enjoyed as is and has a natural sweetness from the fermentation process. This savory, umami-filled paste will transform your dishes by enhancing the natural flavors of the ingredients and will become your new favorite paste.
ALSO FEATURED IN OUR Vegan: “Zen” Package
Size: 100g
Storage: Refrigerate after opening.
Ingredients: Barley, soy sauce (wheat, soybeans, salt), eggplant, radish
DISCLAIMER:
Storage: Refrigerate after opening.
Ingredients: Barley, soy sauce (wheat, soybeans, salt), eggplant, radish
DISCLAIMER:
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
Suggested Uses: Create your own salad dressing by combining 1 Tbsp of Hishio Moromi with 1 Tbsp olive oil, 1 Tbsp vinegar, and a pinch of sugar. For a creamy dressing, mix 1 Tbsp Hishio Moromi with 1 Tbsp of mayonnaise or plain yogurt. It can also be used as a filling in onigiri or added to stir-fries.
Substitutions: Use as a spread on bread or dipping sauce for pizza!
Recipes: Crispy Vegan Yuba Rolls
Substitutions: Use as a spread on bread or dipping sauce for pizza!
Recipes: Crispy Vegan Yuba Rolls
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