Sea salt Hoshi Shio from Izu Oshima

The current of Kuroshio, the second largest marine current in the world after the Gulf Stream, carrying tropical hot waters to the north and the polar regions, passes around the volcanic island of Izu-Oshima. Our craftsmen pump this pure sea water and store it in salt stoves. They use sunlight and wind (two weeks in autumn and winter, one month or two in spring and summer) to condense seawater. Then they gradually crystallize the seawater concentrated in a piece with glass walls. This process makes it possible to check the concentration carefully and to preserve the Nigari (natural magnesium chloride). This method shines solar sea salt, hoshi-shio.
Very rich in natural magnesium chloride, salt hoshi-shio slowly back into the mouth and is pretty sweet.
Main Minerals of Salt Hoshi-Shio (/ 100 g): Sodium 36,37g, magnesium 525 mg, calcium 525 mg, potassium 157 mg.

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