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!!!
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