The most popular salt brand in Japan. Hakata Salt is characterized by its "salt without any sharp edges" and a slight sweetness in its saltiness. It is a flavorful salt made by leaving just the right amount of "bittern" and making use of the ingredients in seawater.
In order to leave just the right amount of "bittern" without using any chemicals, imported sun-dried salt fields are dissolved in Japanese seawater, and the concentrated salt water with all the dirt and sand removed is boiled down to create crystallized salt, which is then slowly "dried naturally" for several days.
Hakata Salt was started based on the model of "flowing salt field salt", which was said to be excellent for eating in the history of Japanese salt production. And even today, we continue to search for excellent salt suitable for eating.
This Saredo Salt/Moshio is:
□100% raw materials from the Seto Inland Sea
□Seawater taken from the Seto Inland Sea is made into concentrated salt water in a flowing salt field with a branch rack, and seaweed (Hondawara) is soaked in it and boiled down to create the salt.
□ A moist salt with a pleasant texture and just the right amount of bitterness. ...
