Moshio is the earliest known sea salt produced by ancient Japanese nearly 2,500 years ago. Today, the production of Japanese ancient Moshio continues. Salt water is collected from Setonaikai (Seto Inland Sea) by Kami-Kamagari Island off the Hiroshima Coast and left in a large pool to stand for a while, allowing some of the water to evaporate and concentrating the sea solution. Hon’dawara seaweed is then added to the salt water to infuse its flavor and color, as well as some minerals.
Amabito no Moshio’s unique color and delicious flavor is the perfect condiment for Japanese fare such as tempura, sushi, sashimi, or grilled seafood and meat. Add it to soup, braised or simmered dishes, cooked in either Japanese or Western styles. Anything that requires salt will surely benefit from the natural sea minerals and rich umami flavor from the Hon’dawara seaweed.
This is my choice of salt for many years and the salt used in all the recipes in both my cookbook (it's also specifically introduced in the book) and in this website is also Amabito No Moshio. It's so rich in minerals and natural umami, so the salt is good for both cooking and also for finishing touch to any dish. - Naoko