Amabito no Moshio (Seaweed Salt)
This handmade salt comes to us from an island off the shores of Hiroshima prefecture. In the mid-1980's, an archaelogical dig uncovered a clay pot used for drying and harvesting salt from the sea water. This discovery inspired the locals of Kami-Kamagari island to reignite the salt business on their tiny island.
The process is quite simple - the seaweed is left in the seawater as the salt is harvested. The beige color and mild seaweed flavor make a perfect match with grilled salmon - the salt has the undeniable umami flavor from the seaweed. It is also traditonally sprinkled on tempura.
We're also really into this salt sprinkled on eggs, either poached or fried.
|Region||Kami-Kamagari Island, Hiroshima Prefecture|