Amabito No Moshio Ancient Japanese Seaweed Finishing Salt - larger bag

300 gram bag - Japan

Naturally higher in iodine, due to how the salt is made.

From Alice Gordenker at the Japan Times:

"There’s a lot we don’t know about salt-making in ancient Japan, according to Hiroki Takanashi, curator at the Tobacco and Salt Museum in Tokyo, but the very earliest method was probably burning Hondawara seaweed and using the resulting ashes for their salt content. Another method seems to have involved collecting seaweed and allowing it to dry in the sun until salt crystals formed. The crystals were then washed off into vats of sea water, creating a concentrated brine that could be boiled down to yield salt.

"If that sounds laborious, consider that the ancients didn’t have a choice. Unlike countries with salt lakes or rock-salt deposits, Japan has virtually no land sources of salt. It was — and still is — dependent on sea water for salt production. And unlike countries with dry climates where salt can be obtained by simply letting sea water evaporate in the sun, Japan is too wet and rainy for solar-evaporation production methods."

Amabito No Moshio is still a labor of love.

It's important to note that Amabito No Moshio Japanese seaweed salt has a very distinct flavor.  High in what some would call "umami", this is really a finishing salt and not an all-purpose add. It's natural iodine content is also of note -- especially for those who need to watch their iodine intake. This Japanese seaweed salt is a unique add to any gourmet pantry.