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.
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 cold tofu, grilled fish or carpaccio. Since it has a pleasant umami from seaweed, it naturally goes well with umami-rich dishes like soup, pickles, and sushi. You can mix it to dressings and marinades to boost savoriness.If you cook karaage (Japanese fried chicken), add Moshio both to the marinade and also sprinkle it over the chicken once fried. Also, since it has a well-balanced flavor of saltiness, bitterness and sweetness, it accompanies a variety of cuisines, and if you’re adventurous you can even use it for desserts—sprinkle it over ice cream, cookies, or muffins to enjoy a wonderfully sweet and savory flavor.
Salt.
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Product Information
Shipping & Returns
Shipping & Returns
Description
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.
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 cold tofu, grilled fish or carpaccio. Since it has a pleasant umami from seaweed, it naturally goes well with umami-rich dishes like soup, pickles, and sushi. You can mix it to dressings and marinades to boost savoriness.If you cook karaage (Japanese fried chicken), add Moshio both to the marinade and also sprinkle it over the chicken once fried. Also, since it has a well-balanced flavor of saltiness, bitterness and sweetness, it accompanies a variety of cuisines, and if you’re adventurous you can even use it for desserts—sprinkle it over ice cream, cookies, or muffins to enjoy a wonderfully sweet and savory flavor.
Salt.
