What is Moromi?
Moromi-what is?
As someone from Japan, I never expected to research moromi, it has always been a familiar part of daily life, something simply known and enjoyed. Yet, like miso or soy sauce, once you begin to look deeper, it reveals a fascinating world of process, transformation, and complexity.
1. Moromi as a Fermentation Stage
“Moromi” can refer to the state of fermentation that food reaches when raw ingredients—such as soybeans, barley, or rice—begin to soften and transform.
At this stage, the koji enzymes are actively breaking down proteins and starches into amino acids and sugars, creating a thick, semi-solid mash.
You’ll see this stage in the making of miso, soy sauce, and sake. When a mixture reaches moromi, it means it’s alive and fermenting—rich in aroma and texture, full of microbial activity.
2. Moromi as a Finished Product
“Moromi” can also mean a type of chunky, partially fermented seasoning made from barley, soybeans, or rice koji mixed with saltwater and aged.
Unlike smooth miso, this kind of moromi miso keeps the grains whole, giving it a grainy texture and mild sweetness.
It’s made using a process similar to soy sauce, but instead of being pressed into liquid, it’s enjoyed as-is. Often eaten with fresh vegetables like cucumber (morokyū).
In this form, moromi miso represents the approachable, rustic side of fermentation.Rich, textured, and sweet-savory enough to eat directly.
So I made a moromi using blackened hazelnuts. The result turned out to be a surprisingly complex and intriguing product. I added a few supporting ingredients to deepen the flavour, and it developed notes reminiscent of chocolate and molasses.A rich, slightly sweet, and umami-driven condiment unlike anything else.
Mæst Food explores plant-based cuisine through a slow, research-driven approach—rooted in fermentation, foraging, and seasonal preservation, while engaging with food culture. Each recipe begins with close attention to ingredients and technique, yet is designed to be achievable at home. Cultural context shapes every dish, reflecting years of experience in acclaimed kitchens, including several Michelin-starred restaurants.
Follow us on