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Moromi: Artisanal Japanese Fermented Foods Made in Coastal Connecticut
Podcast |
Japan Eats
Media Type |
audio
Podknife tags |
Food
Interview
Japan
Society & Culture
Categories Via RSS |
Arts
Education
Food
Society & Culture
Publication Date |
Mar 08, 2022
Episode Duration |
00:55:42

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!!!

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

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!!!

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!!!

Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!

Japan Eats is Powered by Simplecast.

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