{"title":"Kamagari Bussan Co., Ltd.","description":"\u003cdl class=\"accordion\"\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003eIntroduction\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cdiv style=\"float: left; margin: 0 1% 10px 0; width: 59%;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/moshio-from-kamagari-bussan_large.jpg?14255439867692700942\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eKamagari Bussan Co. Ltd. manufactures Moshio, salt made of seaweed such as hon’dawara (sargassum), and is mild in flavor with strong umami flavor. The beige color of moshio is a result of the umami condensed from only sea water and seaweed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"float: right; margin: 0 0 10px 1%; width: 39%;\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_07.jpg\"\u003e\n\u003cp\u003eSkilled saltmakers of Kamagari Bussan\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.japantimes.co.jp\/news\/2012\/06\/19\/reference\/seaweed-salt\/#.W9Ooz2IzbMI\" target=\"_blank\" class=\"btn\" rel=\"noopener noreferrer\"\u003eArticle on the history of Seaweed Salt on \u003cem\u003eThe Japan Times\u003c\/em\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThanks to the moderate and warm climate, Setouchi Inland Sea region have been producing salt since the Heian period (9-12 century). But long before that in the Kofun period (late 3rd – 7th century), archaeologists believe a salt production method called “moshio-yaki” already existed, earliest known sea salt production in Japan. Using historical resources, we have attempted to recreate this salt production technique. (See the History section below)\u003c\/p\u003e\n\u003cp\u003eThe location where this salt production took place is on a small island in the Inland Sea, the Kami-kamagari Island. The specific beach where salt was made is now named kenmin no hama, meaning citizen’s or people’s beach. It is also renowned for the contrast of its beautiful white sand and the green pine tree.\u003c\/p\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003eMoshio Salt Production\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_01.jpg\"\u003e\u003cbr\u003eNaturally growing hon’dawara (sargassum) seaweed is taken from the ocean in front of our factory, and brought in for processing.\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_02.jpg\"\u003e\u003cbr\u003eThe seaweed is cleaned, then dried, soaked, then boiled for 6-8 hours to extract the flavor and salt from the seaweed. As it boils in our ten vats, saltmakers watch over the saltwater to remove film on the top, and adjust the heat. The salt crystalizes as the water evaporates.\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_03.jpg\"\u003e\u003cbr\u003eThe resulting wet salt is placed in a centrifuge that spins out the excess water, removing also bitter flavors.\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_04.jpg\"\u003e\u003cbr\u003eThe salt is then slow roasted which prevents it from becoming moist and clumping together.\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_05.jpg\"\u003e\u003cbr\u003eThe dry, powdery salt is then sifted and inspected carefully to remove any contaminants as well as large clumps of salt.\u003c\/div\u003e\n\u003cdiv class=\"twocol\"\u003e\n\u003cimg src=\"https:\/\/www.moshio.co.jp\/inc\/images\/shop\/factory\/img_factory_06.jpg\"\u003e\u003cbr\u003eFinished salt is then weighed and packed.\u003c\/div\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003eMessage from Takahashi-san, Manager\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/photo07_large.jpg?3337238034571877554\" style=\"margin-right: 10px; margin-bottom: 10px; float: left;\"\u003e Born on the island of Kamagari, a place referred as the land of moshio-yaki in the age of the Man’yo, we have respect and love towards the beautiful sea and what the nature has provided us. 10 years have passed since we saw the revival of “Amabito no Moshio” (ancient sea salt) after 1,000 years. We hope to embrace the surrounding nature that has been preserved as part of the Setonai-kai National Park, and will continue producing the sea salt with great care and safety. We hope you enjoy the taste and please visit us on the Kami-kamagari island to see the ancient salt making site and experience the salt making from the ancient time.\u003c\/p\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003eOur History\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cdiv class=\"threecol\" style=\"padding: 0 !important; min-width: 270px !important;\"\u003e\n\u003cp\u003eBeautiful beach of Kami-kamagari Island where ancient salt-making pots were found.\u003cbr\u003e\u003cimg class=\"cfl\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/kamagari-beach_large.jpg?2516331649965980627\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"threecol\" style=\"padding: 0 !important; min-width: 270px !important;\"\u003e\n\u003cp\u003eAncient pot firing of moshio making\u003cbr\u003e\u003cimg alt=\"Ancient pot firing of moshio making.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/pot-firing_large.jpg?3370140676660670408\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"threecol\" style=\"padding: 0 !important; min-width: 270px !important;\"\u003e\n\u003cp\u003eFactory built after the excavation site\u003cbr\u003e\u003cimg alt=\"Factory built after the excavation site.\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/amabito-no-moshio_large.jpg?10868808069610568243\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eIt was in 1984, over 20 years ago from now, during a reconstruction of the kenmin no hama beach that a clay pot for salt making from the Kofun period was found. This discovery was the starting point for moshio study, which also lead to the establishment of moshio-no-kai (Moshio Association). The founder of the ancient salt-making pot and an archaeologist for over 30 years, Senshu Matsuura lead the project on the study of ancient salt making method used over 1,000 years ago.\u003c\/p\u003e\n\u003cp\u003eIt was not an easy road. Even though the salt making pot was excavated, when we asked the historians about the method of salt making, they all came back with one answer, “I don’t know”. We didn’t even have a record or document on salt making to start with.\u003c\/p\u003e\n\u003cp\u003eWe were all at a loss, until Matsuura-san took a different approach by referring to the poems of Man’yoshu, Japan’s oldest anthology of poems from the 8th century. He found that the word “moshio” appeared in several Man’yoshu poems that read about sea and salt. From this, he picked up the word tamamo, seaweed with round air bladder, or in other words, hon’dawara (sargassum).\u003c\/p\u003e\n\u003cp\u003eSpending nearly 10 years, the method of moshio making became clear; dry hon’dawara seaweed that has been soaked in sea water and by repeating this process it will result in salt water with high concentration of salt; this is then boiled in a clay pot until it becomes crystallized salt. The ancient clay pot salt production method was presented at a symposium and was recognized by the archeological society, which not only drew great attention but was also a memorable moment when the “Amabito-no-moshio” was born.\u003c\/p\u003e\n\u003cp\u003eThe moment people tasted the moshio revived by the Moshio Association, they could not believe that such delicious salt existed in the ancient times. On July 1998, in the hope of passing down the knowledge, technique, and taste created by predecessors through moshio making, present Kure city of Hiroshima and Howa Shoji Co., Ltd. together established Kamagari Bussan. Building the salt manufacturing facility on the very location where the salt-making pot was excavated, that was the beginning of moshio making.\u003c\/p\u003e\n\u003cp\u003eShowing gratitude and longing to the ancestors that made salt by embracing the gift from the surrounding sea, we named the product “Amabito No Moshio” (amabito, literally sea people, often refers to fishermen or divers). “Amabito No Moshio” now on sale in 1,000 years!\u003c\/p\u003e\n\u003c\/dd\u003e\n\u003cdt\u003e\u003ca href=\"#\"\u003e\n\u003ch2\u003eCompany Info\u003c\/h2\u003e\n\u003c\/a\u003e\u003c\/dt\u003e\n\u003cdd\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBusiness\u003c\/strong\u003e: Production of moshio ancient sea salt.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEstablished\u003c\/strong\u003e: 1998, as a joint project with Kure city of Hiroshima prefecture and Howa Shoji Co., Ltd.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e","products":[{"product_id":"kamagari-amabito-moshio-gourmet-yuzu-salt-best-by-april","title":"Amabito no Moshio Gourmet Yuzu Citrus Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eAmabito Yuzu Salt is a blend of moshio and yuzu citrus from Umaji-mura in Kochi Prefecture, a town famous for its yuzu production. Serve with tempura or fried dishes, use it in soup, or simply sprinkle it on fresh sashimi or salad with olive oil to make a refreshing appetizer.\u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\" class=\"btn\"\u003eClick here to learn more about how the moshio is made.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Yuzu Salt\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, yuzu (Japanese citrus)\u003cbr\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003cbr\u003e\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e \u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":4078011269,"sku":"4520415043035","price":1200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/amabito-no-moshio-gourmet-yuzu-citrus-seaweed-salt-by-kamagari-bussan-390915.jpg?v=1663992542"},{"product_id":"kamagari-amabito-moshio-gourmet-ume-plum-salt","title":"Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\" class=\"btn\"\u003eClick here to learn more about how the moshio is made.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003ePRODUCT INFO\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Ume Plum Salt\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, ume plum\u003cbr\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003cbr\u003e\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e \u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":4078011397,"sku":"4520415043042","price":1200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/amabito-no-moshio-gourmet-ume-plum-seaweed-salt-by-kamagari-bussan-526001.jpg?v=1663992537"},{"product_id":"kamagari-amabito-moshio-gourmet-matcha-salt","title":"Amabito no Moshio Gourmet Matcha Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eAmabito Matcha Salt makes a blend of moshio and matcha. Flavor of matcha with the salt makes it a perfect seasoning for tempura or any types of fried dish. Also suggested to be served with fresh sashimi. \u003cbr\u003e\u003cbr style=\"clear: both;\"\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\" class=\"btn\"\u003eClick here to learn more about how the moshio is made.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Matcha Salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, matcha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":4078011653,"sku":"4520415043028","price":1200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/amabito-no-moshio-gourmet-matcha-seaweed-salt-by-kamagari-bussan-689660.jpg?v=1663992551"},{"product_id":"kamagari-amabito-moshio-gourmet-seaweed-salt-gift-set","title":"Amabito no Moshio Gourmet Seaweed Salt with Gift Bag by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eGift set perfect for party give aways and Christmas stocking stuffers.\u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is thought to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\/\"\u003eClick here to learn more about how the moshio is made.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003ePlease inquire for wholesale inquiries\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eNutritional value per 100 grams\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEnergy: 8 kcal\u003c\/li\u003e\n\u003cli\u003eprotein: 0\u003c\/li\u003e\n\u003cli\u003efat: 0\u003c\/li\u003e\n\u003cli\u003ecarbohydrates: 2.0 grams\u003c\/li\u003e\n\u003cli\u003esodium: 37.2 grams\u003c\/li\u003e\n\u003cli\u003ecalcium: 358 mg\u003c\/li\u003e\n\u003cli\u003epotassium: 552 mg\u003c\/li\u003e\n\u003cli\u003emagnesium: 826 mg.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePRODUCT INFO\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Moshio Seaweed Salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSizes\u003c\/strong\u003e: 300g bag \u003cspan\u003eof salt inside drawstring canvas bag\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Salt water, sargassum (brown seaweed)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"300g \/ 10.6 oz","offer_id":21257726132329,"sku":"4520415010037","price":1999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/Teapackagephototemplate_3.jpg?v=1709528234"},{"product_id":"kamagari-amabito-moshio-gourmet-seaweed-salt","title":"Amabito no Moshio Gourmet Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\" class=\"btn\"\u003eClick here to learn more about how the moshio is made.\u003cbr\u003e\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/yumenet.live\/products\/moshio-salt-tenobi-somen\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eClick here to shop Somen noodle made with this seaweed salt\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eNutritional Info per 100 grams\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e: 12 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e: 0\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e: 0\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e: 2.9 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium\u003c\/strong\u003e: 94.2 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCalcium\u003c\/strong\u003e: 200-400 mg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePotassium\u003c\/strong\u003e: 350-780 mg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMagnesium\u003c\/strong\u003e: 1020 mg\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 100g of seaweed salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sea water from the Setonaikai Inland Sea, seaweed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 100g (3.52 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"40g \/ 1.4 oz bottle","offer_id":28348743155817,"sku":"moshio-10075-040","price":999.0,"currency_code":"JPY","in_stock":false},{"title":"100g \/ 3.5 oz","offer_id":12622075396201,"sku":"moshio-10075-100","price":1580.0,"currency_code":"JPY","in_stock":true},{"title":"10-unit box (1kg \/ 2.2 lbs)","offer_id":21420228378729,"sku":"moshio-10075-100x10","price":12000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/files\/20260306_162028.jpg?v=1772782464"},{"product_id":"amabito-no-moshio-gourmet-lemon-seaweed-salt-by-kamagari-bussan","title":"Amabito no Moshio Gourmet Lemon Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003e\u003ca href=\"https:\/\/www.netflix.com\/watch\/80198346\" class=\"btn\" target=\"_blank\"\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003eAmabito Matcha Salt makes a blend of moshio salt and lemon flavor.\u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe 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 a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/yumenet.live\/collections\/kamagari-bussan-co-ltd\" class=\"btn\"\u003eClick here to learn more about how the moshio is made.\u003c\/a\u003e\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, lemon powder, citric acid\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: \u003ca href=\"https:\/\/goo.gl\/maps\/vrJmz\"\u003e7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima\u003c\/a\u003e \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":21532749922409,"sku":"4520415043066","price":999.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/products\/amabito-no-moshio-gourmet-lemon-seaweed-salt-by-kamagari-bussan-233230.jpg?v=1663992550"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0926\/4578\/collections\/kamagari-bussan-co-ltd-591509.jpg?v=1663992624","url":"https:\/\/yumenet.live\/en-fr\/collections\/kamagari-bussan-co-ltd.oembed","provider":"yumenet.live","version":"1.0","type":"link"}