Salt harvested from southern Japan’s Amakusa Sea meets umami-rich dashi. Smoky, salty and savory, this use-everywhere salt is enhanced with katsuobushi (bonito flakes), urume iwashi (round herring), roasted ago (flying fish) and kombu (dried kelp).
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!
We test everything we sell. Here’s how we’d use this.
We love this salt to season noodles and grains—it even gives incredible depth to a humble bowl of white rice. It also does wonders for incresing the savory complexity of brothy soups, bringing a miso soup-like umami quality to the table. Sprinkle atop our Cold Udon with Sesame Sauce or Korean Chicken and Vegetable Soup with Cellophane Noodles.