Tsushima Seaweed Salt　対馬藻塩 200g

This Hijiki Seaweed Salt is made in Tsushima, Nagasaki Prefecture.

The Moshio (seaweed salt) from the Tsushima Furusato Club is made by first pumping seawater, filtering it, and allowing impurities to settle. The water is then steamed for about 17 hours to concentrate the salt, and left to rest. Seaweed is then added, and the mixture is simmered for another 4 to 5 hours. During this process, the umami and minerals from the seaweed are infused into the salt.

Throughout this process, careful adjustments are made to the temperature, and impurities are skimmed off. Once the salt crystals have formed, the mixture is strained and left for about 3 hours before being transferred to a pot, where it is roasted for about 4 more hours. This step enhances the salt’s umami flavor.

Finally, the salt is manually inspected by hand.

With fine, smooth grains, this handmade Moshio salt from Tsushima is easy to use. It is especially delicious when used as a finishing salt for tempura, rice balls, or as a dipping salt.

Ingredients:  Sea water (Tsushima), seaweed extract
Net Weight: 200g
Gross Weight: 220g
Manufacturer: Tsushima Furusato Club