Moromi
What’s left after soy sauce might be the start of something else entirely. Moromi is rich, complex and with remarkable culinary potential. We brought it back to the kitchen.
This edition of the Low Food Lab explores moromi: the press cake left after soy sauce production. What is often treated as waste appears to be a nutritious, umami-rich ingredient with remarkable culinary potential. From bread and broth to (plant-based) snacks and seasoning, the lab revealed how this long-fermented ingredient can unlock new possibilities for flavor and circularity.
our participants
special thanks to our partner(S)
Tomasu
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Chestnut
The chestnut has history. But we’re more interested in its future. Beneath that familiar shell sits an ingredient ready to stretch far beyond what we thought we knew.
