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Hôjicha tea impregnates, therefore, perfectly our salt giving it notes of herbaceous, hay, dry herbs, biscuit, humus, seaweed. Umami is very present here.
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Yaeyama islands are famous for their coral reef, tropical nature, mangrove forests.
Ishigaki No Shio Salt is made exclusively from Nagura Bay, Ishigaki Island It has been produced here for over three centuries (since 1717).
Only 18 people, gathered in a corporation, continue to produce it.
In the local dialect, "NAGURA" means "fry gathering place."
Locals sometimes fish in this bay fish, clams, seaweed. Our producers think that salt making is a source of life ...
Coral reefs in this area demonstrate the purity and quality of the waters. Here, salt making methods are traditional and environmentally friendly. The water is drawn from Nagura Bay, 1500 meters from the coast in a water rich in corals and seaweed, simmered in a cauldron to extract salt that will dry in the sun, sometimes in a greenhouse at temperatures up to 70 ° C.
This last step requires 3 days in summer and more than one month in winter. The salt is then roasted, preserving its very high mineral content.
We can say that this salt is a salt of coral reefs, which owes its exceptional flavor to the quality of water, algae, marine fauna, nearby mangrove forests, mountain waters flowing into the bay of Nagura.
We have associated this grand cru salt with roasted hôjicha tea, from Japan, reduced to powder. The growth and development of green tea leaves are particularly monitored to harvest them at the best time.
The particularity of this Hôjicha tea is that it is roasted and can be infused both hot and cold.
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