Talking about "traditionally made" salt might sound a bit odd but if you think about it, if we are now re-evaluating the methods by which we prepare our food and returning to the old, healthier ways, why not do the same with what we put in our food? Being surrounded by sea, the Japanese learned how to make salt very early and like everything they do, they have been refining its preparation method for centuries – or in this case, millennia. The result? The amazing Shiogama Moshio Seaweed Salt Set!
There are two types of salt in the Shiogama Moshio Seaweed Salt Set: one weighing 50 g (1.8 oz) is the Kamado-daki Shio, which is in the granular form, and the other weighing 40 g (1.4 oz) is the Kamado-daki Kessho, which comes in crystals that look like flower petals. Both types are made by cooking seawater and seaweed on a stove, preserving every bit of the two ingredients' rich flavors, blending them together in unique combinations. When you do, you won't believe your ingredients had all this flavor in them!
Specs and Features:
- Traditionally prepared moshio salt (sea salt prepared with dried seaweed)
- 2 types of salt: granules, crystals
- Ingredients: seawater and seaweed from the Shiogama coast, Miyagi Prefecture
- Weight (granules): 50 g (1.8 oz)
- Weight (crystals): 40 g (1.4 oz)