Sea salt made from the beautiful clear waters
of Okinawa.

Okinawan salt contains seawater minerals with a hint
of sweetness, a distinctive feature of the seasoning.
A variety of salt is produced in Okinawa employing traditional
salt making methods. Okinawan salt products arrive on your
table after being produced with great care and subject to
strict quality control. Lacking the harsh taste of other sea salt,
Okinawan salt has a mild flavor that stays in your mouth.
Choosing high-quality salt for daily cooking is key to enriching
your life.

 

Using salt to best advantage:

●To remove a strong meat taste or fishiness!
To lessen a strong meat flavor, sprinkle salt over meat, rub and wash off. Salt also functions as a sanitizer for meat and fish. Washing fish in a 3-4 percent salt solution can remove viscosity, the source of fishiness.
●To bring out the true flavor of fresh ingredients!
Season shrimp and fish with sake to which has been added a dash of salt to bring out the true flavor of fresh ingredients.
●Use salt after sugar!
When you cook dishes seasoned with sugar and salt, such as nimono
(Japanese-style simmered food), put the sugar in first. If you add salt before
sugar, the sweetness becomes difficult for the ingredients to absorb.
Enjoy delectable dishes by using salt skillfully!