Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa Volume: About 175 grams (6

Volume: About 175 grams (6

This year's Ubugoe tea field is cultivar Kirari 31

he travels each year during the winter off-season to bring Japanese tea to people all over the world

which gives the distinct roasted flavor

VOLUME :: 100 cc (3

Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa Volume: About 175 grams (6Featured on the Netflix series: Fat, Salt, Acid, Heat Moshio, literally seaweed salt (mo meaning seaweed, shio meaning salt), is known to be the origin of salt making in Japan. The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd 7th century). Back then