The “Moshio”, Japanese sea salt, was produced in the region of the Seto-Uchi Island more than a millennium ago. To do so, the salt worker spread out the seaweed on the beach to dry them before rinsing them in sea-water pool. The remaining bittern, rich in residual shavings of seaweed, was boiled in pot heated with wood fire to evaporate the remaining water, crystallized the salt and remove the seaweed residues. Along the coast of Kagawa prefecture, the seaweed used, essential to the production of moshio, were the varieties “Tamamo” and “Hondawara”. Actually, the moshio is a salt that has absorbed a tremendous quantity of seaweed extract, cery rich in mineral salts and base of the Japanese “umami” flavour. Moshio Kobo was created by Mr TAKEMURA when he retired. The making of salt has always been his hobby and his skill quickly grew famous between his family and friends. This gave him the opportunity to commercialize his product. This salt is manufactured in very small lot, slowly, by hand with the utmost care to keep an homogeneous colour and taste all year long. The production process, patent approved, is remarkable:
1. From January to March, Nori seaweed farmers supply to Moshio Kobo sun-dried Hondawara seaweeds.
2. Once delivered, the seaweeds are rinsed with sea water until complete rehydratation and ripped up to free all the flavours.
3. The bittern is boiled in a vat.
4. The obtained liquid is filtered they reduced for 10 hours. The extract obtained will allow controlling the taste of the salt.
5. The extract is poured in another vat containing fine salt (also handmade) and left to dry in the sun until complete evaporation. This step takes 2 to 3 days at least.
For the roasted Hojicha tea moshio, salt is first covered by liquid tea, then by dried tea until complete evaporation. Those salts are renowned in Japan to season tempuras, sashimis, sushis, red meats, fish…