Nakagawa Masashichi Shoten Goto-nada Sea Seaweed Salt

Refined, traditionally made algae salt

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Any image from the Goto-nada Sea on the west side of Japan's southern island of Kyushu, right off Nagasaki Prefecture, will make you think that while being technically in the North Pacific, there are parts of Japan that seem more like they belong in the South Pacific. The algae in the clear waters of this almost-tropical location of Goto-nada are still present in its salt, giving it a very rich taste. And this is exactly the type of salt you get with the Nakagawa Masashichi Shoten Goto-nada Sea Seaweed Salt!

Add a pinch of this salt to your tempura or other dish, and immediately taste how the seawater and hijiki seaweed gives an extra accent of flavor that complements any food! Although the salt in this 50 g (1.7 oz) bag comes from Shinkamigoto in Nagasaki Prefecture, it is presented and sold by Nakagawa Masashichi Shoten, an institution in Nara since the early 18th century. The shop specializes in Nara-region crafts but has also become a hub for top-quality and special Japanese items from all over the country, including superb condiments like this salt.

Specs and Features:

  • Ingredients: seawater salt, hijiki seaweed
  • Made in Shinkamigoto, Nagasaki Prefecture
  • From traditional store Nakagawa Masashichi Shoten (est. 1716)
  • Dimensions: 8 x 13 x 3.5 cm (3.1 x 5.1 x 1.3")
  • Weight: 50 g (1.7 oz)
  • Energy (100 g): 26.0 kcal
  • Protein (100 g): 0.1 g
  • Fats (100 g): 0.1 g
  • Carbohydrates (100 g): 6.1 g
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