Réference : NISUMIN-D
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.
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Kuroshio stream, world's second largest marine stream after the Gulf Stream, carrying warm tropical waters to the North and Polar Regions, passes around the volcanic island of Izu-Oshima. Our craftsmen pump this pure seawater and store it in salt pans. They use sunlight and wind (two weeks in autumn and winter, a month or two in spring and summer) to condense the seawater. Then, they gradually crystallize concentrated seawater. in a room with glass walls. This process allows to check the concentration carefully and to preserve the nigari (natural magnesium chloride). This method shines the solar sea salt, Hoshi-shio.
Very rich in natural magnesium chloride, Hoshi-shio salt slowly melts in the mouth and is quite soft.
Main salt minerals Hoshi-shio (/ 100 g): sodium 36.37g, magnesium 525 mg, calcium 525 mg, potassium 157 mg.
Our perfect combination : tempura, ice cream, caramel, chocolate, truffles, carpaccios, tartars
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.
