Salt

This salt is flavored with a preparation that includes real wasabi from Shizuoka Prefecture.

Japanese sea salt Moshio special for dashi

The Yaeyama Islands form an archipelago of 32 islands located in southwest Japan, about 2000 km from Tokyo. The top nine are Ishigaki, Iriomote, Taketomi, Yonaguni, Kohama, Hateruma, Kuro-Shima, Hatoma, Aragusuku.

Sea salt from Wajima, called "Wajima no Kaien", is made from sea water from the small island of Hegura-jima (4 km²), located 50 km from the Noto peninsula, Ishikawa Prefecture .

Japanese sea salt Moshio special for tempura

This salt milling allows yuzu to express itself fully.

Craftsmen from of Umi No Sei continue to make their salt in a traditional way: sea water is taken and dried on the sand near the sea.
Even if the yields are very low, the quality is achieved.

Seawater contains about 90 different minerals. More than 60 of them end up in Aguni-no Shio sea salt.

This very fine sea salt is enhanced with wasabi.

Toyama Prefecture is famous for its egoma shiso seeds (Perilla Frutescens).

Japanese sea salt Moshio special for meat and fish

Japanese sea salt Moshio special for Umami taste

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

Established in 1998 by Koyachi San, Shinkai Shio Sangyo aims to revive salt production in the region of Nagahashi and Suzu, Noto Peninsula, Ishikawa Prefecture.
To date, this sea salt is made by three women, Junko Tsunetoshi San, Tadako Shimo San and Eiko Miyashita San.

Miyako-Jima island is located in the Okinawa archipelago, southern Japan, and approximately 400 km east of Taiwan. These beautiful beaches and waters are well known as dive sites.