NOTE: Not available for 12/4 shipment!

Includes: 5.1 fluid ounce glass jar of Moromi Sugar Kelp Soy Sauce, sourced from Formaggio Kitchen in Cambridge, Mass

Ingredients: water, organic soybeans, locally grown wheat, sea salt, sugar kelp, koji

Togue's Tips:  Selected by the New York Times as one of their top Holiday gifts for 2025. This soy sauce is brewed in coastal Connecticut by the folks at Moromi, who say

Moromi was founded by Bob Florence, James Wayman, and Debbi Michiko Florence, who teamed up to create handcrafted soy sauces, miso, and hot sauces based on traditional fermentation techniques using koji and our natural microbiome to transform a variety of local ingredients into unique sauces, seasonings, and condiments...this seasonal variety of soy sauce adds layers of complexity and umami with hints of ocean coupled with nutty, grassy undertones. The over-all balance and integration of flavors makes this a unique tasting experience that is best enjoyed as a finishing touch on fresh fish, caviar, eggs, salads, veggies, lightly sauteed or grilled dishes, and poached fish and meats.

Note: Togue has tried and approved of everything offered on this site EXCEPT this soy sauce.  Since she has celiac, she can't taste this as it includes gluten. But guests at her "gift basket tasting party" enjoyed it, complimenting its very light, mild flavor, with mixed reviews on a "subtle umami undertone likely provided by the sugar kelp."