All tagged Japanese Sea Salt
A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark, overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce.
Made by a slow, natural, and sustainable process, the jewel-like crystals of Hamamori no Moshio seaweed salt are a masterful blend of bright mineral salt from Sea of Japan waters and mellow savory kajime seaweed, a local konbu rich in umami.
The first revival in Japan of harvesting salt based on the ancient methods of the "amabito," or sea people, Amabito no Moshio is a flavorful and nutritious seaweed salt designed for modern everyday use.
There is no food that better reflects the dynamism of Japan's craft food revival than sea salt.