The salt production method from this small Japanese island can be traced back to the 3rd century and has changed very little in this time. Seaweed is first collected and steeped in sea water to subtly influence both flavour and colour. After some time the seaweed is removed and the resulting liquid is boiled dry before roasted to leave an enticing light brown, amorphous salt grain.
- Taste notes
- Mild, savoury tickle
- Great with
- Green vegetable, raw fish, olives
- Pack Weight
- 60g
- Country
- Japan
- Producer
- Amabito no Moshio
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Delivery Information
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From The Blog
For centuries the people of Japan have been renowned for their craftsmanship, profound sense of natural beauty and close attention to aesthetic detail. It’s no surprise then that their salt-making skills are not only steeped in a long and colourful history but...