The base of this amazing seasoning is a premium Japanese ‘moshio’ sea salt from the pristine waters surrounding the Tsushima group of islands in Nagasaki Prefecture. This salt, mixed with seaweed and produced using a flat kiln technique, is then infused with the dried and crushed peel of yellow yuzu fruit that has been cultivated on 150 acres at a 3rd generation Tsushima farm.
This finishing salt is a perfect addition to many types of fruits (like apples, melons, and even mangoes) and elevates the flavor intensity to ‘umami’ levels. Or you can add a sprinkling of it to raw vegetables and salads for a burst of citrus flavor. It is a memorable experience!
