Amabito no Moshio Gourmet Yuzu Citrus Seaweed Salt by Kamagari Bussan
Amabito no Moshio Gourmet Yuzu Citrus Seaweed Salt by Kamagari Bussan - 1 bottle (35g / 1.23 oz) <-- Currently not in stock. Order now for immediate procurement (2-3 week delay). If larger size available, repacking takes a week. If "sold out", please inquire for more accurate availability.
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Featured on the Netflix series: Fat, Salt, Acid, Heat
Amabito Yuzu Salt is a blend of moshio and yuzu citrus from Umaji-mura in Kochi Prefecture, a town famous for its yuzu production. Serve with tempura or fried dishes, use it in soup, or simply sprinkle it on fresh sashimi or salad with olive oil to make a refreshing appetizer.
Moshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.
The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called "moshio-yaki", literally moshio firing, was used in making salt.
Beige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.
There are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).
Click here to learn more about how the moshio is made.
Product Info
Name: Amabito Yuzu Salt
Ingredients: sea salt, yuzu (Japanese citrus)
Net Weight: 35g (1.23 oz)
Manufacturer: Kamagari Bussan Co., Ltd.
Location: 7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima
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RegionHiroshima - 広島県
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