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.
日本丸金 小豆島天然釀造生醬油
小豆島是日本醬油釀造業的重鎮，而此瓶醬油不僅於當地生產製作，更是由有百年歷史的知名釀造廠「丸金醬油」出品。嚴選北海道大豆、小麥、鹽及國產原料，遵循傳統製法於日本雪松木桶中釀製，打造出純正（無需高溫殺菌）的生醬油，其味道醇厚、香氣濃鬱，甘甜新鮮的風味，適合用於料理烹飪或直接當作佐料醬品嚐。
-規格：200 ml
-產地：日本
-保存期限：24 個月（未開封且正常條件保存）
-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。
