This is Japanese sea salt ('shio'). Japanese sea salt has natural nigari left in (salts that remain after you evaporate the seawater, such as magnesium, calcium, potassium). The nigari softens the salt, removes bitter flavors from foods, prevents mushiness when boiling foods, and acts as a strong antibacterial for those of you fermenting or aging foods. 

In Japan, salt, or shio, always refers to sea salt. Japan has no land deposits of salt and relies 100% on seawater for its salt production. Luckily, Japan is surrounded by five seas, each with its own balance of salinity, minerals, and marine life. These variations and production methods are what make Japanese salts vary in flavor, grain size, dryness, and color. 

This is more of a cooking salt than a finishing salt.

2.2 lbs