Made from seawater and Hondawara seaweed from Japan’s Seto Inland Sea, this traditional moshio is produced by steeping seaweed in seawater, concentrating the brine, then slowly boiling it down. Fine and delicate, with gentle salinity, subtle bitterness from natural nigari and savory umami from the seaweed. An excellent finishing salt for grilled fish, rice, vegetables, tofu and carpaccio.