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.
Delivered in a resealable pouch to preserve absolute freshness.
Please note: The packaging colour may differ from the image shown.
- Taste notes
- Mild, savoury tickle
- Great with
- Green vegetable, raw fish, olives
- Pack Weight
- Amabito no Moshio