Moshio, literally seaweed salt, is the earliest known sea salt having been produced in Japan for over 2,500 years. Unpolluted sea water from the Seto-uchi inland sea is left in a large shallow pool to evaporate before Hondawara seaweed added to infuse color and flavor. The salt water is then cooked in a large iron pot until the surface crystallizes and it is skimmed and spun in a centrifuge to remove most of the water. The salt is then cooked a second time while being stirred to remove all remaining moisture and the salt becomes tiny, free-flowing granules. Moshio has a complex flavor and rich umami aftertaste due to its intensive manufacturing process.
Uses: Moshio is perfect as a high-end finishing salt to top your raw or cooked foods such as sashimi or steaks.