This intensely smoky salt comes to us from the Oga Peninsula of the main island of Japan - jutting into the Japan Sea, this spot is ideal for harvesting deep, unpolluted seawater for the production of sea salt. The genesis of this product is the iburi-gakko, or pickled and smoked daikon radish of this area. Tradition dictates the smoking and pickling of the local radish to preserve it for consumption during the long winters. This delicacy inspired another!
Freshly dried sea salt is smoked over cherrywood to produce an astounding flavor that so perfectly complements grilled meats and fish. Try a dash over a seared flank steak or pork loin off the grill. Using this salt in long-cooked dishes such as braises will also lend a hint of smoky umami flavor.