Aguni Island Sea Salt [粟国の塩] 160g
Aguni Island Sea Salt is a natural sea salt made from the clear seawater surrounding Aguni Island in Okinawa, using a traditional open pan boiling method. The seawater is first concentrated on a flow down salt field that uses only the natural wind, then slowly simmered and carefully crystallized by hand, so the salt keeps a rich, well balanced range of minerals and a gentle, rounded salinity that is kind to the body.
Perfect not only for everyday cooking but also as a finishing salt to bring out the natural flavor of good ingredients. Sprinkle it on steak or yakitori and the meat’s own umami comes through without extra spices; use it alone on sushi or sashimi, with no soy sauce, to taste the ingredient itself; or add it to simmered and stir fried dishes for a deeper, fuller flavor. Especially recommended for onigiri.
*Please note: because this is a natural sea salt, the size and color of the grains vary slightly with the season and weather, as part of its natural character.
It is high in nigari (bittern) and takes in moisture easily, so if it becomes damp, lightly toast it in a pan or dry it in the sun.
In rare cases, there may be black or brown particles which is completlly natural.
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Aguni Island Sea Salt is a natural sea salt made from the clear seawater surrounding Aguni Island in Okinawa, using a traditional open pan boiling method. The seawater is first concentrated on a flow down salt field that uses only the natural wind, then slowly simmered and carefully crystallized by hand, so the salt keeps a rich, well balanced range of minerals and a gentle, rounded salinity that is kind to the body.
Perfect not only for everyday cooking but also as a finishing salt to bring out the natural flavor of good ingredients. Sprinkle it on steak or yakitori and the meat’s own umami comes through without extra spices; use it alone on sushi or sashimi, with no soy sauce, to taste the ingredient itself; or add it to simmered and stir fried dishes for a deeper, fuller flavor. Especially recommended for onigiri.
*Please note: because this is a natural sea salt, the size and color of the grains vary slightly with the season and weather, as part of its natural character.
It is high in nigari (bittern) and takes in moisture easily, so if it becomes damp, lightly toast it in a pan or dry it in the sun.
In rare cases, there may be black or brown particles which is completlly natural.
-