Moshio salt (original) (raw)

Moshio salt is a type of Japanese sea salt made using an ancient method where it is collected using a dried seaweed known as hondawara (Sargassum fulvellum). The seaweed is believed to confer additional umami flavor to the salt. Japan's climate is too cool and wet to allow easy production of salt by simple evaporation of sea water. Boiling down sea water directly used a tremendous amount of fuel, so seaweed was historically the main technique used until the 7th century when – clay pan salt fields –became the main salt production technique.