Moshio sea salt, Kamagari, Japan

Moshio salt was featured in a popular Netflix series, and we can finally offer the original in Germany. This salt is produced using an ancient method in which nonawara seaweed, to which the salt adheres, is boiled. What remains is the salt, which, thanks to the seaweed, has a particularly umami flavor. This method, over 1000 years old, was used because Japan has very high humidity, making it difficult to simply air-dry seawater, as is done in France, for example. This highly mineral and slightly sweet-tasting salt is popular with professional chefs in Japan. It`s ideal for Japanese classics such as grilled fish, yakitori, tempura, and ramen. But it`s also great for steaks, BBQ, carpaccio, cocktails, and desserts. Tip: This salt is especially delicious in homemade dashi broths!