Sun salt made from the blessings of natureTosa's Shiomaru uses seawater pumped from the sea at high tide.
Crystallizes with the power of nature such as the sun and wind.
We do not use fire to boil at all.
Therefore, it takes about one month in the summer and more than two months in the winter to become salt.
Salt that is simply drawn from seawater by the power of the wind and the sun.
That is "seawater-water = sun-dried salt".
Eating salt means eating the sea, which is the source of life.
Please enjoy the taste of the natural "sea".
A versatile type with a slightly finer particle size.
For rice balls, grilled fish, pickles, soups, sushi, salt sauce, easy to blend with ingredients and easy to dissolve.
It is especially effective when salty taste is infiltrated as a bottom taste.
I purchased the smaller package and it worked well for our week-long get-away at a vacation house. We used it for cooking but also as a table salt. I could tell it has a complex of taste when I ate it with simple food like fresh veggies and a boiled egg.