Moshio salt

Moshio salt (藻塩) is a type of Japanese sea salt made using an ancient method where it is collected using a dried seaweed known as hondawara (Sargassum fulvellum). The seaweed is believed to confer additional umami flavor to the salt.^[1]^[2]

Japan's climate is too cool and wet to allow easy production of salt by simple evaporation of seawater.^[1] Boiling down seawater directly used a tremendous amount of fuel, so seaweed was historically the main technique used until the 7th century when enden pan salt – clay pan salt fields – became the main salt production technique.^[2]

[1]

[2]

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Moshio salt

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