Moshio salt
Moshio salt (藻塩) 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.[1][2] Japan's climate is too cool and wet to allow easy production of salt by simple evaporation of seawater.[1] Boiling down seawater directly used a tremendous amount of fuel, so seaweed was historically the main technique used until the 7th century when enden pan salt – clay pan salt fields – became the main salt production technique.[2]
Process
To make the salt, the seaweed is dried out, and salt crystals form on the seaweed. These are collected by boiling the seaweed in seawater in bags to form a concentrated brine. The resultant solution is boiled down until it crystallizes out.[1][2]
References
- ↑ 1.0 1.1 1.2 Alice Gordenker. "Seaweed salt". The Japan Times. Retrieved 2021-08-02.
- ↑ 2.0 2.1 2.2 Salt Fat Acid Heat Episode 2: Salt
