Amabito Moshio (Seaweed Salt)
Moshio, literally seaweed salt, is the earliest known sea salt having been produced in Japan for over 2,500 years. Unpolluted sea water from the Seto-uchi inland sea is left in a large shallow pool to evaporate before Hondawara seaweed added to infuse color and flavor. The salt water is then cooked in a large iron pot until the surface crystallizes and it is skimmed and spun in a centrifuge to remove most of the water. The salt is then cooked a second time while being stirred to remove all remaining moisture and the salt becomes tiny, free-flowing granules. Moshio has a complex flavor and rich umami aftertaste due to its intensive manufacturing process.
Uses: Moshio is perfect as a high-end finishing salt to top your raw or cooked foods such as sashimi or steaks.
Moshio, literally seaweed salt, is the earliest known sea salt having been produced in Japan for over 2,500 years. Unpolluted sea water from the Seto-uchi inland sea is left in a large shallow pool to evaporate before Hondawara seaweed added to infuse color and flavor. The salt water is then cooked in a large iron pot until the surface crystallizes and it is skimmed and spun in a centrifuge to remove most of the water. The salt is then cooked a second time while being stirred to remove all remaining moisture and the salt becomes tiny, free-flowing granules. Moshio has a complex flavor and rich umami aftertaste due to its intensive manufacturing process.
Uses: Moshio is perfect as a high-end finishing salt to top your raw or cooked foods such as sashimi or steaks.
Description
Moshio, literally seaweed salt, is the earliest known sea salt having been produced in Japan for over 2,500 years. Unpolluted sea water from the Seto-uchi inland sea is left in a large shallow pool to evaporate before Hondawara seaweed added to infuse color and flavor. The salt water is then cooked in a large iron pot until the surface crystallizes and it is skimmed and spun in a centrifuge to remove most of the water. The salt is then cooked a second time while being stirred to remove all remaining moisture and the salt becomes tiny, free-flowing granules. Moshio has a complex flavor and rich umami aftertaste due to its intensive manufacturing process.
Uses: Moshio is perfect as a high-end finishing salt to top your raw or cooked foods such as sashimi or steaks.
