A traditional Japanese moshio seaweed salt made by soaking seaweed in natural seawater and slowly evaporating it in open pans. This process creates a mild, rounded salt with natural umami, gentle mineral sweetness, and a subtle ocean aroma. Its flavor is softer and more complex than regular salt, making it ideal as a finishing salt or everyday seasoning.
Recommended Usage
Sprinkle on rice dishes such as onigiri or steamed rice for a savory, ocean-inspired flavor.
Use on grilled fish or seafood to enhance natural sweetness and umami.
Add as a finishing salt on soups, steamed vegetables, tofu, or salads.
Suitable for pickling, brining, or marinades where a mellow, mineral-rich salt is preferred.
Storage
Store in a cool, dry place away from direct sunlight and humidity.
