MOSIO, or seaweed salt, has over 1,000 years of history in Japan. Seaweed is put into the concentrated seawater to add umami before the seawater is boiled down to salt. It is made in a coastal town in HIROSHIMA prefecture, a place long known for high quality seaweed salt using seawater from SETO ISLAND SEA.
The salt is so mild in flavor that it is hardly noticeable as a spicy or salty salt curd.
It is used best with Grilled meat, Tofu, or Fish by bringing out the true flavors of dish.
