Shio Sea Salt
If you're reading this, you're super lucky!. I was only able to procure a handful of bags of this sought-after salt, so don't sleep on this opportunity. Call...
If you're reading this, you're super lucky!. I was only able to procure a handful of bags of this sought-after salt, so don't sleep on this opportunity.
Called "Aguni No Shio", (Aguni Island Salt) this is sea salt from one of Japan's most distinguished sea salt producers and is highly sought after both nationally and globally. The island's geography creates natural areas of high water clarity and mineral concentration. These two factors together make for some of the best salt we've ever had!
This salt contains a higher moisture content than other gourmet salts such as Maldon or Jacobsen. This is due to the traditional, natural evaporation process by which it is produced. The grain size is varied, and when pinched between your fingers, the texture is similar to moist tropical beach sand (but that melts in your mouth. Unlike actual beach sand.)
The flavor is mild and invigorating, with a light sweetness. Much more mild than Maldon or Jacobsen, as well. I really enjoy how cooking with Aguni no Shio easily livens up dishes and deepens flavors without creating an overpowering saltiness. The cleanliness and purity of the source-seawater is readily apparent. This salt is great for seasoning while cooking, or as a finishing component. It really brings out the nuanced latent flavors of whatever fresh things you are cooking with it, rather than making them taste like salty, dumb salt.
Aguni no Shio naturally contains many beneficial minerals such as Selenium, Chromium, and Magnesium. Aguni no Shio is prized in Japan for its particular mineral balance, which closely matches that of the human body. Cooking with salt such as this is known to be overall healthier and to aid readily in nutrient absorption toxin excretion. In addition to their health benefits, these minerals also make for amazing tasting salt as well!
To make this salt, the seawater is initially concentrated in bamboo structures, through which wind passes, doing the first stages of evaporation and crystallization. Finally the concentrated seawater is boiled over wood fires to finish the process.
Aguni Island houses The Okinawa Sea Salt Research Institute. You read that right, Okinawa takes sea salt seriously and Aguni Island really know how to create healthy and unique tasting salt.
Aguni no Shio contains natural Nigari, which prevents bitterness, keeps soft foods from getting mushy during cooking, and has antibacterial properties which aid in fermentation.
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