瀬戸内の海藻塩は、ステーキやサラダはもちろん、おにぎりにも合います。 お肉に下味をつけると、本来の味が楽しめます。 美味しいおにぎりにも使えます。 あまびとのまろやかさが、さらにおいしさを引き立てます。 わかめの塩と白い出汁を混ぜ合わせ、ご飯をやさしく形作るのがポイント。特選輸入（日本製・瀬戸内）【瀬戸内の藻塩】やや辛口のもしおで、まろやかで豊かなミネラル感があり、どんな料理の味も引き立てます。プロの料理人も認める味！ 「あっさりタイプ」はPREMIUM藻塩の噛みごたえに海苔をプラス 淡路島産の塩味を漬け込んで旨みをアップさせた塩です。 THE SETOUCHI SEAWEED SALT IS GREAT for steaks, salads, and even rice balls. You can enjoy its true flavor by seasoning your meat with it. It can also be used to make delicious rice balls. The mildness of the Amabito seaweed salt will make them even tastier. The secret is to mix the seaweed salt with white soup stock (“dashi”), and gently shape the rice.Premium Imported (Made in Japan, Setouchi) [瀬戸内の藻塩]Slightly drier type of moshio, it has mellow but rich mineral taste that enhances flavors of any type of dish.Taste that even professional chefs recognize! "Reasonable type" adds seaweed to bite of PREMIUM algal salt It is a salty salt from Awaji Island that has been pickled and improved in taste.
![Setouchi No Moshio 35.2 OZ Pack 1 [??????] (Seaweed Salt), Japan Premium Imported - |](https://cdn.shopify.com/s/files/1/0805/4882/3256/files/71NdGx38PoL._SL1500.jpg?v=1777331482&width=480)
