Moshio Saredoshio (Japanese Seaweed Salt)
Unlike most of Hakata's salts, Moshio Saredoshio is made from seawater and seaweed sourced from Japan's Seto Inland Sea. Its mild flavor is complemented by a subtle bitterness and umami that makes it ideal for finishing!
Salt
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Reviving a salty tradition!
Moshio Saredoshio is made using an ancient production method that's only recently been revived. Hakata begins by soaking Hondawara seaweed (a variety of brown algae) in seawater, then naturally thickening it in salt fields under the sun to make brine, and finally boiling it down to create this delicate finishing salt!
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