A Gift from the Sea

Moshio is salt derived from seawater and seaweed like sargassum. The beige-tinted salt, rich in minerals from seawater and seaweed, has mild flavor, aroma, and umami derived from seaweed that not only set it apart from rock- or sun-dried salt but also gain popularity for Moshio as all-natural health food.

Moshio is the earliest known sea salt produced by our Japanese ancestors nearly 2,500 years ago. Although Japan is surrounded by sea water, the country’s humid, rainy climate has never been well suited for large-scale production of dry salt.

Moshio contains abundant seaweed minerals like iodine, calcium, potassium and magnesium. Relatively low in salinity, Moshio has a mild taste and rich umami.

Moshio contains seaweed’s rich sweetness and is great for many kinds of dishes and uses:

Sprinkle on: Grilled fish, yakiniku barbecue, yakitori chicken skewers
For dipping: Tempura, tofu, steak, etc.

Sushi and Sashimi
Soup stock, vinegared sushi rice, pickles, pickled plums, rice balls

Broth for salt-based ramen.

Food preparation
Seasoning (fish, meat, etc.)

Also for salads, with tofu, gyoza dumplings, making noodles (soba, somen, udon, etc.)
French, Italian, Chinese cuisines, baking, desserts
Bread, baguettes