The Japanese have been making salt in this unique style for thousands of years. Seawater evaporated over fire, in a greenhouse, or other ways, then crystallized over fire to form exceptionally fine granular crystals. Aguni and Moshio salts are examples.
Impact: Complex, clean taste that bursts instantly from the crystals.
Uses: The small crystals don’t call attention to themselves, so use with any food where the ingredients should stay front and center but the fullest wealth and complexity of flavor is desired. Sandwiches, broth, sashimi, popcorn and steamed vegetables all love a good shio salt.