Moshio Seaweed Salt

The ancient sea people of amabito made their moshio salt by burning the hon’dawara kelp seaweed, mixing the ashes with seawater, and then boiling everything together in small clay pots.

At the local producer Amabito no Moshio, the seaweed is instead dried naturally in the open air and put in large bags, which are suspended in concentrated seawater in evaporators designed to replicate the effects of the ancient salt-making clay pots. This seaweed-seawater tea is boiled rapidly at a high temperature for four hours. When done, the crystals are removed and centrifuged to eliminate the bittern. The salt is then gently heated in a flat pan, with salt makers mixing all the while using large wooden paddles to partially dry, not roast, the salt in order to maintain as much of the seaweed’s natural nutrients and flavor as possible. The finished salt is sieved by hand to create uniformly articulated salt grains.

The taste is refined and superb and can be used for almost everything to elevate the Umami level! This natural high-end ingredient has become known worldwide through the Netflix series “Salt. Fat. Acid. Heat.”

• Size: 100g or 250g
• Ingredients: Salt, kelp
• Type: Seasoning
• Origin: Tobishima Kaido Islands, Japan

Recommended for:

• Universal seasoning
• Vegan cooking
• French fries