Sea Salt, Suzu Shio

Sea Salt, Suzu Shio

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Taste Suzu Shio, premium 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.

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Taste Suzu Shio, premium 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. Suzu Shio is a rich and full tasting sea salt, and is one of the best from Japan.

The Noto Peninsula reaches far out into the Japan Sea from the north coast of central Honshu, the main island of the country. This is where the warm current and cold current of the sea collide, bringing saltier water to this region. In addition, sea water from this region is known as one of the cleanest in coastal Japan. This encouraged local people living by the coast to begin salt production in the 16th century.

Suzu Shio sea salt is made by a very unique process. The clean collected salt water is sprayed over bamboo blinds, which are hung from the ceiling and reach to the floor. While the salt water runs down along the blinds, some moisture evaporates. The collected salt water at the bottom is re-sprayed again toward the bamboo blinds. Repetition of this process eventually produces saturated salt water. This is then transferred to a large stainless steel pot and crystallized over a gentle wood fire for the next two days.

Like other Japanese sea salt, Suzu Shio is slightly moist. It has balanced mineral components and excellent distinctive taste. Adding Suzu Shio to soups, dressings, or simmered and braised dishes both in Japanese and Western preparations enhances the flavor of all prepared dishes. Suzu Shio is also perfect for use as condiment for tempura, sashimi or fried and grilled dishes.

Recipes:
Kale, Shiitake Mushroom, Raisins, & Sunflower Seeds
Corn and Ginger Rice with Shoyu and Butter