Kayanoya Dashi-Infused Umami Sea-Salt
Aromatic, complex dashi is the base of many Japanese soups like miso soup. And this well-seasoned salt allows you to add its savory flavor to anything. Salt from Japan’s Amakusa Sea meets umami-packed bonito flakes (the smoked and dried mackerel that gives dashi its distinctive taste), roasted flying fish and dried herring. The ingredients read more like a fish monger’s stock list than a pantry label. Delicate flecks of kombu (seaweed) add a delicate ocean-y brine. A small pinch of the stuff transforms even the simplest of meals with savory, smoky roasted flavor. It can elevate a simple broth and more instantly!
Hakata Salt Moshio "Saredoshio" (Japanese Seaweed Salt)
Made from seawater and seaweed straight from the Seto Inland Sea, Hakata Salt’s Moshio “Saredoshio,” or Japanese seaweed salt, brings a distinct complexity that enhances the flavor of typical sea salt. It’s made using a traditional method, in which Hondawara variety seaweed is soaked in seawater, naturally thickened in salt fields under the sun, then boiled down into a fine, easily dissolvable salt. The minimal yet time-intensive process helps preserve each complex mineral, adding even more impact to the flavor of what is dried and harvested off of the seaweed. The salt imparts a combination of delicate bitterness and a punch of briny umami that clings to food nicely; use it to finish grilled fish, karaage (Japanese fried chicken), tofu and carpaccio, or add it to soup, pickles and sushi. Mix into dressings and marinades to boost savoriness, or sprinkle it over ice cream, cookies or muffins if you’re feeling extra adventurous.
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