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.
Posted by susan on 1st Aug 2012
During a cooking class in Napa, the chef was discussing the different salts and how salt enhances food flavors. When I tasted this salt with the gazpacho, it was like the tomatoes burst open with their flavor. This salt brings alive all the flavors of the soup without an identifible taste of salt.