A few of our ingredients were featured in the "Salt" episode of the new @netflix food documentary, "Salt, Fat, Acid Heat." @saltfatacidheat
Soy sauce, miso, and moshio are simple yet creative ways to add depth of flavor to your cooking. Soy sauce and miso require fermentation, which adds layers of complexity and depth of flavor.
Moshio is a unique Japanese salt cultivated from seaweed which is the earliest known sea salt produced by ancient Japanese nearly 2,500 years ago. Through this process, moshio absorbs umami flavor from the seaweed, turning an everyday ingredient into something delightfully complex. @mrsdonabe has been using this salt for many years-- all of her recipes in her DONABE Cookbook and on our website utilize this amazing and flavorful salt and it's introduced in the book.
Come visit us in store or online to see some of our favorite ingredients: Moshio, Nama Soy Sauce, and Hatcho Miso. Also, take a look at the "Salt" episode of the Netflix food documentary by @ciaosamin for an in-depth presentation of these special ingredients.
The Moshio in our Clay Pot size is currently out of stock, but will be back sometime next month, so please stay tuned!