Salt

This salt is flavored with a preparation that includes real wasabi from Shizuoka Prefecture.

Japanese sea salt Moshio special for tempura

Japanese sea salt Moshio special for dashi

The Yaeyama Islands form an archipelago of 32 islands located in southwest Japan, about 2000 km from Tokyo. The top nine are Ishigaki, Iriomote, Taketomi, Yonaguni, Kohama, Hateruma, Kuro-Shima, Hatoma, Aragusuku.

Japanese sea salt Moshio special for meat and fish

This very fine sea salt is enhanced with wasabi.

Sea salt from Wajima, called "Wajima no Kaien", is made from sea water from the small island of Hegura-jima (4 km²), located 50 km from the Noto peninsula, Ishikawa Prefecture .

Craftsmen from of Umi No Sei continue to make their salt in a traditional way: sea water is taken and dried on the sand near the sea.
Even if the yields are very low, the quality is achieved.

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish.

It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.

Shio koji (literally translated as koji salt) is a Japanese condiment that has been very much in vogue for the last ten years, used to season or marinate red and white meats, seafood, vegetables and fish. It is obtained by fermentation, generally of malted steamed rice (inoculated with the ferment Aspergillus Oryzae) and dried, with addition of water and salt.

After fermentation, this mixture forms a lumpy paste with sweet and salty accents. When Aspergillus oryzae enzymes break down the complex carbohydrates, glutamate is produced, giving koji its distinctive umami flavor.

Seawater contains about 90 different minerals. More than 60 of them end up in Aguni-no Shio sea salt.

Miyako-Jima island is located in the Okinawa archipelago, southern Japan, and approximately 400 km east of Taiwan. These beautiful beaches and waters are well known as dive sites.

Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

Japanese sea salt Moshio special for Umami taste

This salt milling allows yuzu to express itself fully.