Umi no Sei Yakishio Table Salt Bottle: The "Key to Flavor" that's Smooth and Free-Flowing
Traditional Salt Baked Using the Ancient Tsubo-Yaki Method
This product is a traditionally baked Japanese sea salt, "Umi no Sei Arashio," made from 100% seawater from Izu Oshima, produced using sun-drying and a flat-pan method, and then fired at high temperatures.
It is very difficult to make a traditional sea salt, which has a high content of bittern (nigari) components, into a baked salt that resists moisture, similar to stir-frying in a clay pot.
Inspired by the ancient Tsubo-Yaki (pot-baking) method passed down at Mishiodono Shrine at Ise Jingu, we have created a delicious yet smooth traditional baked salt.
Because it is fired at temperatures above 600°C, the bittern components (magnesium chloride), which cause moisture absorption, are decomposed.
This reduces bitterness, resulting in a milder and lighter taste compared to "Arashio."
However, the amount of magnesium, an essential nutrient, remains unchanged.
It is convenient as a table salt for raw vegetables, boiled eggs, fried eggs, tempura, sashimi, and more, and it is also a flavorful salt.
It can also be used in cooking, especially as a finishing salt, for stir-fries, grilled fish, steaks, and other dishes.
◆ Different Origin, Ingredients, and Manufacturing Method!
We first create "Umi no Sei Arashio" by collecting pure seawater from Izu Oshima, an island lashed by the Kuroshio Current, using the traditional Japanese salt-making method that utilizes the power of the sun, wind, and fire. "Umi no Sei Yakishio" is made by making this "Arashio" easy to sprinkle and free-flowing using the traditional Tsubo-Yaki (pot-baking) method.
◆ Traditional Pot-Baking Method Passed Down at Ise Jingu!
Traditional sea salt with a high content of bittern is moist, making it extremely difficult to turn into a smooth, free-flowing baked salt. "Umi no Sei Yakishio" is fired at high temperatures, inspired by the ancient method passed down at Mishiodono Shrine at Ise Jingu, ensuring it will not become moist.
◆ Lighter and Milder Taste Than "Arashio"!
Because it is fired at temperatures above 600°C, the bitter components (magnesium chloride) that contribute to flavor are decomposed. This reduces bitterness compared to "Arashio," resulting in a milder and lighter taste.
◆ Same Components Despite Being Free-Flowing!
Because it is fired at temperatures above 600°C, the bittern components (magnesium chloride), which cause moisture absorption, are decomposed. However, the amount of magnesium, an essential nutrient, remains unchanged.
Ingredients: Seawater (Izu Oshima)
Processes: Sun-drying, Flat-pan evaporation, High-temperature firing