Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.
由有 330 年歷史的日本茨城縣柴沼醬油廠出品，遵循傳統木桶釀造法製作，將純正生醬油與柚子柑橘結合，創造出甜、鹹、酸、鮮完美平衡的風味，清爽而濃郁的滋味，可搭配烤魚、牡蠣、牛排、餃子、涮涮鍋一起品嚐，也非常適合生牛肉片、沙拉、豆腐等冷盤。
-規格：300 ml
-產地：日本
-保存期限：請見瓶身標示。
-保存方式：請將商品置於陰涼乾燥處，避免陽光直射，開封後請盡速食用完畢。
