{"id":454749580,"title":"Tsushima No Moshio","handle":"tsushima-no-moshio","description":"\u003cp\u003eMoshio is the earliest known sea salt produced by the Japanese, dating back to 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. It takes 10 tons of seaweed-infused water to make just 200kg of this ancient sea salt.\u003c\/p\u003e\n\u003cp\u003eShoji Koyachi founded the Suzutennen Shio salt company in 1998 after years of intense research. Before 1997, salt producers in Japan weren't allowed to produce pure sea salt because of a post war measurement which restricted the production to only industrialized chemical techniques. After the law was abolished, Suzutennen was among the first companies to reintroduce the fully traditional methods of salt harvesting.\u003c\/p\u003e\n\u003cp\u003eThe round, rich flavors of Tsushima No Moshio are due to the presence of ample trace minerals (calcium, potassium, magnesium, iron, iodine, etc.) But most striking by far is the extraordinary quality of \u003cem\u003eumami\u003c\/em\u003e, that comes from the unique techniques used in its production. (Umami is one of the five basic tastes increasingly recognized by American foodies. Umami means \"savory\" or \"meaty,\" and results from glutamates especially common in protein-rich foods such as meats and cheeses.)\u003c\/p\u003e\n\u003cp\u003eAll of the salt is made by three women only: \u003cspan\u003eMs. Junko Tsunetoshi, Ms. Tadako Shimo and Ms. Eiko Miyashita. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eIngredients: sea salt, Sargassum seaweed\u003c\/p\u003e","published_at":"2015-04-01T10:52:00-07:00","created_at":"2015-04-01T10:52:33-07:00","vendor":"Bitterman Salt Co.","type":"Gourmet Salt","tags":["Dessert Salt","Finishing Salt","Gourmet Salt","Shio Salt","Type_Shio Salt","Updated","Use_Fish","Use_Pasta","Use_Salads"],"price":800,"price_min":800,"price_max":4400,"available":true,"price_varies":true,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":1283887308,"title":"Taster - Cork Top Jar","option1":"Taster - Cork Top Jar","option2":null,"option3":null,"sku":"518","requires_shipping":true,"taxable":false,"featured_image":{"id":5973079621,"product_id":454749580,"position":2,"created_at":"2015-11-18T19:49:24-08:00","updated_at":"2019-01-13T17:42:52-08:00","alt":"Tsushima No Moshio-Gourmet Salt-The Meadow","width":1000,"height":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_taster.jpg?v=1547430172","variant_ids":[1283887308]},"available":true,"name":"Tsushima No Moshio - Taster - Cork Top Jar","public_title":"Taster - Cork Top Jar","options":["Taster - Cork Top Jar"],"price":800,"weight":122,"compare_at_price":null,"inventory_quantity":67,"inventory_management":null,"inventory_policy":"deny","barcode":"813159024656"},{"id":1283887320,"title":"Small Jar","option1":"Small Jar","option2":null,"option3":null,"sku":"87","requires_shipping":true,"taxable":false,"featured_image":{"id":5973079109,"product_id":454749580,"position":3,"created_at":"2015-11-18T19:49:22-08:00","updated_at":"2019-01-13T17:42:52-08:00","alt":"Tsushima No Moshio-Gourmet Salt-The Meadow","width":1000,"height":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_small_faa72920-36b7-48a0-a4de-aae2632440f0.jpg?v=1547430172","variant_ids":[1283887320]},"available":true,"name":"Tsushima No Moshio - Small Jar","public_title":"Small Jar","options":["Small Jar"],"price":1400,"weight":272,"compare_at_price":null,"inventory_quantity":75,"inventory_management":"shopify","inventory_policy":"deny","barcode":"813159024656"},{"id":1283887356,"title":"Large Jar","option1":"Large Jar","option2":null,"option3":null,"sku":"1572","requires_shipping":true,"taxable":false,"featured_image":{"id":5973078149,"product_id":454749580,"position":1,"created_at":"2015-11-18T19:49:20-08:00","updated_at":"2019-01-13T17:42:52-08:00","alt":"Tsushima No Moshio-Gourmet Salt-The Meadow","width":1000,"height":1500,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_large_5048e3fa-5ae5-4c92-9544-802ed1ff93ab.jpg?v=1547430172","variant_ids":[1283887356]},"available":true,"name":"Tsushima No Moshio - Large Jar","public_title":"Large Jar","options":["Large Jar"],"price":3200,"weight":567,"compare_at_price":null,"inventory_quantity":90,"inventory_management":"shopify","inventory_policy":"deny","barcode":"813159024656"},{"id":9414828037,"title":"1 lb. Bag","option1":"1 lb. Bag","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Tsushima No Moshio - 1 lb. Bag","public_title":"1 lb. Bag","options":["1 lb. Bag"],"price":4400,"weight":567,"compare_at_price":null,"inventory_quantity":92,"inventory_management":"shopify","inventory_policy":"deny","barcode":"813159024656"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_large_5048e3fa-5ae5-4c92-9544-802ed1ff93ab.jpg?v=1547430172","\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_taster.jpg?v=1547430172","\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_small_faa72920-36b7-48a0-a4de-aae2632440f0.jpg?v=1547430172"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/7561\/products\/tsushima_no_moshio_bitterman_salt_co_large_5048e3fa-5ae5-4c92-9544-802ed1ff93ab.jpg?v=1547430172","options":["Title"],"content":"\u003cp\u003eMoshio is the earliest known sea salt produced by the Japanese, dating back to 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. It takes 10 tons of seaweed-infused water to make just 200kg of this ancient sea salt.\u003c\/p\u003e\n\u003cp\u003eShoji Koyachi founded the Suzutennen Shio salt company in 1998 after years of intense research. Before 1997, salt producers in Japan weren't allowed to produce pure sea salt because of a post war measurement which restricted the production to only industrialized chemical techniques. After the law was abolished, Suzutennen was among the first companies to reintroduce the fully traditional methods of salt harvesting.\u003c\/p\u003e\n\u003cp\u003eThe round, rich flavors of Tsushima No Moshio are due to the presence of ample trace minerals (calcium, potassium, magnesium, iron, iodine, etc.) But most striking by far is the extraordinary quality of \u003cem\u003eumami\u003c\/em\u003e, that comes from the unique techniques used in its production. (Umami is one of the five basic tastes increasingly recognized by American foodies. Umami means \"savory\" or \"meaty,\" and results from glutamates especially common in protein-rich foods such as meats and cheeses.)\u003c\/p\u003e\n\u003cp\u003eAll of the salt is made by three women only: \u003cspan\u003eMs. Junko Tsunetoshi, Ms. Tadako Shimo and Ms. Eiko Miyashita. \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eIngredients: sea salt, Sargassum seaweed\u003c\/p\u003e"}

Tsushima No Moshio

Product Description
$ 8.00
Maximum quantity available reached.

Moshio is the earliest known sea salt produced by the Japanese, dating back to 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. It takes 10 tons of seaweed-infused water to make just 200kg of this ancient sea salt.

Shoji Koyachi founded the Suzutennen Shio salt company in 1998 after years of intense research. Before 1997, salt producers in Japan weren't allowed to produce pure sea salt because of a post war measurement which restricted the production to only industrialized chemical techniques. After the law was abolished, Suzutennen was among the first companies to reintroduce the fully traditional methods of salt harvesting.

The round, rich flavors of Tsushima No Moshio are due to the presence of ample trace minerals (calcium, potassium, magnesium, iron, iodine, etc.) But most striking by far is the extraordinary quality of umami, that comes from the unique techniques used in its production. (Umami is one of the five basic tastes increasingly recognized by American foodies. Umami means "savory" or "meaty," and results from glutamates especially common in protein-rich foods such as meats and cheeses.)

All of the salt is made by three women only: Ms. Junko Tsunetoshi, Ms. Tadako Shimo and Ms. Eiko Miyashita. 

    Ingredients: sea salt, Sargassum seaweed

    Related Products

    Customer Reviews

    Based on 4 reviews
    100%
    (4)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    0%
    (0)
    D
    D.W.
    Japanese salt

    This finishing salt is so delicious. I love it on everything. Yumm

    R
    R.
    Clean, Pure Taste

    We have been wanting to try seaweed salt for a while, and the taste is great. You can definitely tell a difference between this and kosher salt. It tastes purer and more natural.

    H
    H.G.

    Tsushima No Moshio

    C
    C.M.
    Subtle but present

    This salt has a subtle essence to it that cannot be denied. The seaweed note lends itself to all manner of seafood and can be applied far beyond. Updates forthcoming.