Moshio / Seaweed Salt
Seaweed SALT - MOSHIO
Collected seaweed is allowed to dry in the sun until salt crystals formed. The crystals are then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt.
The beige color and mild seaweed flavor make this salt perfect match with grilled salmon - the salt has the undeniable umami flavor from the seaweed. It is also traditonally sprinkled on tempura.
We're also really into this salt sprinkled on eggs, either poached or fried.
Net 120g plastic packet.
Made in Japan by Hakumatsu
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