This salt set includes three phenomenal Japanese salts in our 1.2 oz cork jars. The Japanese are famous artisans of salt and could certainly use our help in their time of need. All net proceeds from the Japanese Benefit Salt Set will go to Mercy Corps's relief efforts in Japan. If you'd like your salt set in a beautiful flip-top basket tied off with ribbon, add this basket to your purchase.
Amabito No Moshio - The round, rich flavors of Amabito No Moshio (also called Ancient Sea Salt) are due to the presence of ample trace minerals (calcium, potassium, magnesium, iron, iodine etc.)But most striking by far is the extraordinary quality of umami.
The salt is very dry, with small but complexly articulated crystals of a luxurious beige color that complement its flavor beautifully. Amabito No Moshio is also great as a cooking salt, in light soups and sauces where the delicate sea salt contributes to both aromas and flavors.
Shinkai Deep Sea - Shinkai Deep Sea Salt (also called Suzu Shio and Suzushio), is a premium Noto sea salt from the Noto Peninsula, Ishikawa Prefecture, Japan. You will be amazed by its distinctive flavor. This is a true sea salt packed with natural minerals that provide bitterness, sweetness, slight acidity and, of course, saltiness. Shinkai Deep Sea Salt is a rich and full tasting sea salt, and is one of the best from Japan.
Like other Japanese sea salt, Shinkai Deep Sea Salt is slightly moist. It has balanced mineral components and excellent distinctive taste. Adding Shinkai Deep Sea Salt to soups, dressings, or simmered and braised dishes both in Japanese and Western preparations enhances the flavor of all prepared dishes. Shinkai Deep Sea Salt is also perfect for use as condiment for tempura, sashimi or fried and grilled dishes.
Iburi-jio Cherry - Iburi Jio Cherry smoked sea salt displays a beautiful beige color and with a full smoked bacon aroma and flavor. The base of this smoked salt is premium quality sea salt that is made from labor and time-intensive production processes - collecting unpolluted, deep sea water from off shore of the Oga Peninsula in Akita Prefecture in northern Japan, and slowly crystallizing the salt in a large pot over a wood burning fire for three days.
The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry.
Iburi-Jio Cherry is a relatively new product. Its production began in 2002 inspired by the Akita Prefecture's famed iburi-gakko, a smoked and pickled daikon radish.
