Natural Salt [Umi no Sei] 500g x 2 bags + Yakishio (60g) x 1 bag Traditional sea salt recommended by top "creators" In 1972, salt fields disappeared from Japan, and the production of domestic salt using seawater was completely switched to the ion exchange method. "Umi no Sei" is a traditional Japanese sea salt that consumers seeking traditional salt have revived. The production area is Izu Oshima, an island surrounded by beautiful nature. The raw material is 100% pure seawater carried by the Kuroshio Current. No other raw salt is used. The manufacturing method has been developed with unique ingenuity while inheriting the traditional Japanese manufacturing method that utilizes the power of the sun, wind, and fire. Seawater is concentrated in a net-type salt field, and salt is crystallized in a steam-heated flat pan. The ingredients include not only sodium chloride but also trace amounts of essential elements for maintaining life, such as magnesium, calcium, and potassium. The reason why traditional Japanese sea salt (arashio) is moist is because it contains an appropriate amount of nigari (bittern) components derived from seawater. The taste is not just salty, but also has a subtle sweetness, umami, richness, and sharpness. It has a complex flavor derived from seawater and a nostalgic taste. When used in cooking, it brings out the sweetness and umami of the ingredients, creating deliciousness. It is suitable for all kinds of dishes, but the deliciousness unique to traditional Japanese sea salt is most evident in simple salt-flavored dishes. It's great for rice balls, salt-rubbed vegetables/salads, salt-based soups, steamed dishes, simmered dishes, stir-fried dishes, salt-pickled dishes, and as an accompaniment to sake. Adding a pinch when cooking rice will bring out the deliciousness of the rice. Also recommended for morijio (ritual salt piles) * 500g x 2 + Yakishio (60g) x 1 bag Brand: Umi no Sei Type: Sun-dried salt, Sengou salt Container: Pouch