This handmade salt comes to us from an island off the shores of Hiroshima prefecture.  In the mid-1980's, an archaelogical dig uncovered a clay pot used for drying and harvesting salt from the sea water.  This discovery inspired the locals of Kami-Kamagari island to reignite the salt business on their tiny island.

The process is quite simple - the seaweed is left in the seawater as the salt is harvested.  The beige color and mild seaweed flavor make a perfect match with grilled salmon - the salt has the undeniable umami flavor from the seaweed. It is also traditonally sprinkled on tempura.

We're also really into this salt sprinkled on eggs, either poached or fried.