The sea of Noto is a treasure trove of seaweed. This algae salt is made from boiling high-quality “hondawara” in brine and soaking it in a filter for 3 months. A few types of algae were used before coming to this final formula, due to color and scents being too strong from the other algae, only the “hondawara” could reach the desired salt. This salt has an elegant golden color and a modest scent.
The natural dashi-like flavor is suitable for cooking making it a perfect match for Japanese food. This salt has a faint shore scent and umami, gently bringing the flavors of simmered dishes, soups, hotpot, etc. as a “finishing salt”. Hondawara extract has a high potassium content and is an excellent salt full of nutrients.