Prefecture: Okayama
Producer: Kono Vinegar Miso Manufacturing Factory 
Ingredients: Barley, soy sauce (wheat, soybeans, salt), eggplant, radish
Vegan, Dairy-free
Size: 100g 
Storage: Refrigerate after opening.

Moromi is a semi-solid fermented paste that is the unrefined predecessor of such things as soy sauce or sake. It can transform any of your dishes by enhancing the flavors of the other ingredients it’s paired with.

Kono Vinegar Miso Manufacturing Factory produces this unique Hishio Moromi in the Okayama region of Japan, which has its own regional variety. It includes a base of barley and koji mixed with eggplants and radishes. To this, they add natural soy sauce which has been aged in a cedar tub for two years. 

Suggested use: Use to make aemono (dressed foods), spread on pizza or bread, as a filling for onigiri (rice balls) or to season stir fries. Create a simple dressing by mixing 1 tbsp of Hishio Moromi with 1 tbsp of mayonnaise or plain yogurt, or mix 1 tbsp of Hishio Moromi with 1 tbsp olive oil, 1 tbsp vinegar and a pinch of sugar for sweetness if desired.