Moshio, literally seaweed salt, is the earliest known sea salt that has been produced in Japan for over 2,500 years. Unpolluted sea water from Seto-uchi inland sea is left in a large shallow pool to evaporate the water. Hondawara seaweed is then added to the salt water to infuse color and flavor. The salt water is transferred to and cooked in a large iron pot until it gradually begins to crystallize and skimmed. This moist salt is then put into a centrifuge to extract more water. The salt is then cooked in a large pot over an open fire while stirring continuously with a large wooden paddle. This removes almost all 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 finishing salt: top your salts, sashimi, skewers, and other cooked foods to enhance their flavors even further.