Moshio

Moshio salt is an ancient Japanese sea salt with a history dating back approximately 2,500 years. It is produced by a unique method that involves boiling seaweed, specifically a type known as hondawara (lat. Sargassum fulvellum), with seawater.

The outcome of this traditional technique is a mildly salty flavor with a hint of gentle bitterness and a rich umami taste, thanks to the seaweed. The salt is rich in minerals, such as iodine, calcium, potassium, and magnesium, which not only contribute to its unique flavor but also to its light caramel color and fine-grain texture.

Its fine grains make it easily blendable into foods, suitable for both cooking and baking, and it's also favored as a finishing salt for various dishes due to its flavor profile​​.