Salt of the Sea of Japan (150g)

Made by combining hondawara seaweed extract with seawater and then slowly burning it over wood, this salt is characterized by its dark brown colour and moisture. Enriched with the umami and iodine content of the seaweed, it enhances the taste of food.

Ideal for tempura, sushi and grilled fish.

Nihonkai Kikaku

Located in the north of Niigata Prefecture, Sasagawa-nagare is a beautiful 11 km long coastline characterized by its crystal blue sea and registered as a national scenic natural monument.

Nihonkai Kikaku uses only the crystal clear water of this sea and boils it continuously to produce a natural salt rich in minerals. The sea water is then placed in a tank to allow sand and shells to settle, and is then repeatedly filtered with a gauze-like cloth to carefully remove scum and scale, before being boiled in a wooden pot. The process takes about 15 hours and produces a beautiful and tasty white salt.