Prefecture:Hyogo (Awajishima) Producer: Tada Philosophy Ingredients:Sea water (Awaji island), seaweed Vegan, Gluten-free, Dairy-free, Soy-free Size:32g Storage:Room temperature.
Salt has a special significance in Japan far beyond its culinary uses. In Shinto belief, salt has the power to purify land and guard a home against impurities. Sumo wrestlers also throw handfuls of salt before fighting to cleanse the ring. Moshio is salt derived from seawater and seaweed. 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 the largest island in the Seto Inland Sea. It’s also famous for its salt production. This premium moshio from Tada Philosophy is produced by hand and takes four days to make under the watchful eyes of their master salt makers. Seawater is sourced from the southwest tip of the island in Fukura Bay, concentrated to raise the salinity, then heated in an open caldron for almost an entire day before seaweed is left to soak in it overnight. It is further boiled down, at which point white crystallized “salt flowers” are formed. 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. Only a small amount of salt can be obtained from one pot, making this a truly valuable gift from the sea.
Suggested uses:Use as you would any fine finishing or cooking salt.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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