Produced by our Japanese forefathers nearly 2,500 years ago, MOSHIO is the earliest known sea salt. The rainy climate has never been well suited for a large-scale production of dry salt in Japan. 10 tons of seaweed-infused water is needed to make just 200kg of this ancient sea salt.
Today the production of ancient MOSHIO continues by using more modern methods. The best one, AMABITO NO MOSHIO, comes from Kamagari Bussan. Collected from the Seto-uchi Inland Sea unpolluted salt water stands for a while in a large pool. In this process some of the water evaporates and the salt saturates. To get the special flavour and typical color, Hon'dawara seaweed is added later on.
After removing the seaweed the salt water has to boil in a large iron pot till the salt crystallizes. The last step in the process is to cook the salt mass in a large pot over an open fire while stirring continuously with a large wooden paddle. This removes almost all moisture and the salt becomes tiny, free-flowing granules.
The unique beige color and delicious round and rich flavor is perfect in combination with traditional Japanese sushi, sashimi or grilled seafood and meat. This rare sea salt comes with a pricetag of $135 for 32oz and can be ordered on The Meadow.