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.
以日本四日市的高品質久鬼芝麻打造，並選用粗芝麻與細芝麻兩品種烘烤研磨，創造出絲滑柔醇厚的口感，除此之外，更加入了蘋果醋味濃厚的風味增添清爽酸度，簡單一罐就能讓料理層次昇華，除了用於生菜沙拉或拌麵，還可以拿來醃肉或當作吃火鍋的蘸醬。
-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，開封後需冷藏，並請盡速食用完畢。
