Overview Details Shipping & Delivery Moshio is the earliest known sea salt produced by ancient Japanese nearly 2,500 years ago. Today, the production of Japanese ancient Moshio continues. Salt water is collected from Setonaikai (Seto Inland Sea) by Kami-Kamagari Island off the Hiroshima Coast and left in a large pool to stand for a while, allowing some of the water to evaporate and concentrating the sea solution. Hon’dawara seaweed is then added to the salt water to infuse its flavor and color, as well as some minerals. Amabito no Moshio’s unique color and delicious flavor is the perfect condiment for Japanese fare such as tempura, sushi, sashimi, or grilled seafood and meat. Add it to soup, braised or simmered dishes, cooked in either Japanese or Western styles. Anything that requires salt will surely benefit from the natural sea minerals and rich umami flavor from the Hon’dawara seaweed. This is my choice of salt for many years and the salt used in all the recipes in both my cookbook (it's also specifically introduced in the book) and in this website is also Amabito No Moshio. It's so rich in minerals and natural umami, so the salt is good for both cooking and also for finishing touch to any dish. I also love to use it for simple salt marinade such as fish or pork for grilling or roasting. - Naoko Mrs. Donabe's Recipe Suggestions Matcha and Salt MadeleineChirashi Sushi with Soy-Marinated TunaNao Man Gai (Chicken Over Rice)Chinese-style Steamed FishCherry Blossom & Tofu Skin RiceEnglish Peas and Hijiki RiceSalt-Roasted Fingerling PotatoesTuna Poke Rice BowlShrimp and Rapini Chirashi Sushi Tuna Hot Pot Slow Roasted Tomato RiceSalmon and Daikon in Garlic Miso Butter Sauce Smokey Shoyu Corn Hijiki RiceSteamed Tofu & Mushrooms with Black Sesame SauceDaikon PorridgeRoasted Salt-Marinated PorkAzuki ChickenChicken Dashi RamenSteamed Meat-Topped Tofu with Sesame SauceSake-Steamed Black Cod and VegetablesBaked Foil-Wrapped Seafood
