This Chanterelle Soy Sauce is brewed from seasonally foraged chanterelle mushrooms from Connecticut and the Pacific Northwest. The mushrooms are blended with organic soybeans and wheat koji in a sea salt brine and then barrel fermented at Moromi's workshop. The result is a special seasonal mushroom soy sauce that combines the full-flavored umami of Moromi Shoyu coupled with delightfully earthy, lingering chanterelle notes. 

Moromi's handcrafted seasonings are based on traditional fermentation techniques using koji and our natural microbiome to transform select ingredients into unique sauces, seasonings, and condiments. At Moromi, they're dedicated to developing unique and flavorful food ingredients that help home and professional cooks create distinctive meals for their families and guests.