MOROMI HOT SAUCE

The Moromi Sauce series was created as a way to utilize the moromi that is produced after distillation.

This time, I used fig mash to make a fun hot sauce that can be poured over any dish. The mash retains a slight fig aroma even after distillation. I also made use of the crunchy texture of the seeds. It's sweet and sour, spicy... The soy sauce koji added as a secret ingredient gives it a rich, international flavor.

It's delicious as an all-purpose seasoning to pour over grilled meat, as a sauce for boiled tofu or hot pot, or as a generous dipping sauce for fried root vegetables after sprinkling them with crispy salt. Since it doesn't contain any oil, it might be fun to make your own original sauce with your favorite oil.

Ingredients: Fig mash, sugar, honey, balsamic vinegar, soy sauce koji, garlic, cayenne pepper, red pepper, Korean chili pepper, salt

The Moromi Sauce series was created as a way to utilize the malt that is left after distillation.

This time, I used fig malt to make a hot sauce that is fun to pour over any dish. Even after distillation, the malt still retains a slight fig flavor. I also took advantage of the texture of the plump seeds. It was sweet and sour, and spicy. The soy sauce koji added as a secret ingredient gave it a rich, stateless flavor.

It can be used as an all-purpose seasoning for grilled meats, as a sauce for hot tofu or hot pots, and it is also delicious with fried root vegetables after a quick sprinkle of crispy salt. No oil is added, so you can make your own sauce with your favorite oil.

Ingredients Fig malt, sugar, honey, balsamic vinegar, soy sauce malt, garlic, cayenne pepper, red pepper,Cayenne pepper, red pepper, Korean chili pepper, salt