$4.00
Pressed Dried Edible Flowers
SKU: 49516
Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down.
The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio.
Made in Japan.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Viola, Verbena, Rose, Clover.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
This one of a kind business consists of a small, dedicated group of elderly women who live and work on the Japanese countryside and deliver a wide range of breathtakingly beautiful flowers. But what is even more special is that these flowers can be eaten!
In a kitchen where aesthetics and presentation are almost just as important as flavor, these beautiful flowers are commonly used to decorated Japanese deserts, drinks, candy and appetizers. And now, chefs from all over the world start to appreciate this delicate, tasteful ingredient too.
In a kitchen where aesthetics and presentation are almost just as important as flavor, these beautiful flowers are commonly used to decorated Japanese deserts, drinks, candy and appetizers. And now, chefs from all over the world start to appreciate this delicate, tasteful ingredient too.
