Prefecture: Hyogo 
Producer: Tada Philosophy
Ingredients: Sea water (Awaji island), seaweed
Vegan, Gluten-free, Dairy-free, Soy-free
Size: 80g
Storage: Room temperature. 

Salt has both a culinary and cultural significance in Japan, with the main form of production coming from the ashes of baked seaweed (ash salt). Moshio is salt derived from seawater and seaweed such as sargassum. Unlike refined salt which is pure white, this beige-tinted salt is rich in minerals from the sea including iodine, calcium, potassium and magnesium. With relatively low salinity, moshio has a mild taste, yet is rich in umami.  

Awaji Island, known as Awaji-shima, is located in Hyogo prefecture and is famous for its salt production. This premium moshio from Tada Philosophy is produced by hand and takes four days to make. Seawater is first concentrated then heated in an open caldron for almost an entire day. Seaweed is then left to soak in it overnight and further boiled down for many hours, at which point crystals begin to form. These crystallized “salt flowers” sink to the bottom, and later moshio and bittern are separated. On the third day, the seawater is boiled again and placed in a cold storage for a day. The mixture is then carefully sifted by hand and inspected under the keen eye and experience of seasoned salt makers. Only a small amount of salt can be obtained from one pot, making this a truly valuable gift from the sea.

How to use: Use as you would any fine finishing or cooking salt.