Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa and to contribute to society

and to contribute to society through Japanese tea

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

if you only use a partial amount

When the leaves have reached about 65-70 degrees Celsius

Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa and to contribute to societyFeatured 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