Moshio "Saredoshio" (Japanese Seaweed Salt), 3.52 oz

Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio. Its mineral-rich umami naturally goes well with soup, pickles, or sushi. You can also add it when preparing dressings, marinades, or even sweets. How to use Moshio "Saredoshio": You can appreciate Moshio’s gentle, umami-rich flavor and fine texture when using it as a finishing salt—season onigiri rice balls with it, or sprinkle it over