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Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan

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JPY ¥999
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Quantity

Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan - 1 bottle (35g / 1.23 oz) <-- Currently not in stock. Order now for immediate procurement (takes about 2 weeks). If larger size available, repacking into a smaller size takes a 3-5 days.

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Featured on the Netflix series: Fat, Salt, Acid, Heat 

Moshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.

The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called "moshio-yaki", literally moshio firing, was used in making salt.

Beige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.

There are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).

Click here to learn more about how the moshio is made.

PRODUCT INFO

Name: Amabito Ume Plum Salt
Ingredients: sea salt, ume plum
Net Weight: 35g (1.23 oz)
Manufacturer: Kamagari Bussan Co., Ltd.
Location7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima 

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Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan - Yunomi.life
Kamagari Bussan Co., Ltd.

Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan

JPY ¥999

Featured on the Netflix series: Fat, Salt, Acid, Heat 

Moshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.

The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called "moshio-yaki", literally moshio firing, was used in making salt.

Beige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.

There are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).

Click here to learn more about how the moshio is made.

PRODUCT INFO

Name: Amabito Ume Plum Salt
Ingredients: sea salt, ume plum
Net Weight: 35g (1.23 oz)
Manufacturer: Kamagari Bussan Co., Ltd.
Location7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima 

Quantity

  • 1 bottle (35g / 1.23 oz)
View product