Moshio "Saredoshio" (Japanese Seaweed Salt), 3.52 oz

Name: Moshio "Saredoshio" (Japanese Seaweed Salt), 3.52 oz
Brand: Hakata Salt
SKU: UMCR45601 (B007)
Price: 10.9 USD
Availability: InStock
Rating: 5.0 (1 reviews)

by Hakata Salt

$10.90 - $10.90

$10.90

$10.90 - $10.90

$10.90

Quantity

Made from seawater and seaweed, both sourced from the Seto Inland Sea, Hakata Salt’s Moshio exhibits a mildly salty flavor with a gentle bitterness from nigari (bittern) and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production method—soaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. The salt boasts elegant layers of flavors and a fine, delicate texture. To appreciate its beautiful flavor, it’s recommended to be used as a finishing salt for dishes like grilled fish, onigiri rice balls, cold tofu, and carpaccio. Its mineral-rich umami naturally goes well with soup, pickles, or sushi. You can also add it when preparing dressings, marinades, or even sweets.

How to use Moshio "Saredoshio":

You can appreciate Moshio’s gentle, umami-rich flavor and fine texture when using it as a finishing salt—season onigiri rice balls with it, or sprinkle it over cold tofu, grilled fish or carpaccio. Since it has a pleasant umami from seaweed, it naturally goes well with umami-rich dishes like soup, pickles, and sushi. You can mix it to dressings and marinades to boost savoriness.If you cook karaage (Japanese fried chicken), add Moshio both to the marinade and also sprinkle it over the chicken once fried. Also, since it has a well-balanced flavor of saltiness, bitterness and sweetness, it accompanies a variety of cuisines, and if you’re adventurous you can even use it for desserts—sprinkle it over ice cream, cookies, or muffins to enjoy a wonderfully sweet and savory flavor.

Ingredients:

Salt.

Smells Like Seaweed, But Mild in Flavour

It really does smell a bit strong and rotten like seaweed does, but it imparts a mild flavour when actually used. I use it in a variety of dishes from millet to rice to give them a bit of flavour. It's a bit expensive though, so I'm not sure I'd repurchase, but it was interesting and worth it to try it once.

Sweet and delicious

Such a nice taste of sweet and tangy. My daughter enjoys it straight from the bag as a snack.

If Sriracha and yuzu koshou had a baby, this sauce is probably it. there's a faint, pleasant fermented note (not unlike kimchi), accented by strong citrus notes. The spiciness is mellow and there's a good bit of salt in there. Great for marination for grilled pork and stir fries. Also has great synergy with lighter Asian soup/noodle/stew dishes. We've decided to retire our shichimitogarashi after receiving this. Really good buy

It's clearly made with the same milling process as regular matcha and so behaves the same way. Unless you're a matcha connoisseur, you probably can't tell this isn't matcha, especially if it's in a matcha latte. It's got the same color and same grassy notes. It does lack the bitterness and unami flavors of matcha. I'd say it's a totally acceptable replacement.

We love ponzu but due to soy allergy in our child, we've had to give that up. We were skeptical of this at first but we're sold. Collectively we like it more than regular ponzu. It's been great with pork shabu as a dipping sauce, works wonderfully as a salad dressing, and also great for a light broth for somen or chazuke. Super versatile and really lovely and refreshing.

Flavor 4.8/5
It smells exactly like soy sauce, but is less salty, hence docking off the 0.2 points. It has the same flavors and umami but a deeper aftertaste.

Coconut aminos may work for stir fries, but if you're east asian and make braised dishes, you genuinely need real soy sauce. We've had to avoid soy due to milk and soy protein allergies in our child, and this has worked for all our dishes (sukiyaki don, braised pork rice, beef noodles etc.)

Our only gripe is that they don't sell it in a bigger bottle, and since it's less salty than regular soy sauce, you need to use more per dish.

Moshio "Saredoshio" (Japanese Seaweed Salt), 3.52 oz

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