Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz

Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz

$11.20
$11.20
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Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
  • Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz
Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz

Moshio Japanese Seaweed Salt — Seto Inland Sea, 3.52 oz

$11.20
$11.20

A traditional Japanese salt made from seawater and seaweed from the Seto Inland Sea, giving it gentle salinity, subtle bitterness and natural umami.

Why it’s special: Moshio is made using an old Japanese method of concentrating seawater with seaweed before boiling it down. The result is a delicate finishing salt especially good on grilled fish, onigiri, tofu, vegetables and sashimi-style dishes.

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