Amabito no Moshio Seaweed Salt (海人の藻塩)

The story behind it

It started with Kofun-period salt-making pottery unearthed on the island. On Kamikamagari Island in the Seto Inland Sea, Amabito no Moshio revived Japan's oldest form of salt-making, known as moshio-yaki.

Seawater from the Seto Inland Sea is boiled together with extract from hondawara seaweed. The salt takes on a pale golden color, and savoriness from the seaweed dissolves gently into it. It is salt, yet it lingers like dashi. That is moshio.

The act of "burning moshio" appears in the Manyoshu. You can taste, at your own table, the salt that Japanese people were licking more than a thousand years ago.