Umi No Sei Oshima Island
Shelf Life: Over 28 Days
Harvested from Oshima Island, just off the Japanese mainland, this salt is difficult to make as Japan has a high relative humidity, but by naturally enhancing the effect of wind and the sun, as well as employing abundant patience, this unique salt is produced. As such, this salt is almost crafted, making for well formed crystals without too much strength, that are ideal for pairing with seafood.
Gentler in taste than other salts, the well formed crystals of this salt are a Japanese specialty, though relatively unknown globally. Try using in a chicken stir fry, or else when preparing white fish, to complement and enhance the natural flavours superbly.