Moshio means “seaweed salt” in Japanese and this salt has been made in Japan using the same methods for over a thousand years. Sea water from the Seto-uchi inland sea is left in a large shallow pools to evaporate before collected seaweed is added. The salt water is then cooked in a large iron pot. Finally the crystals are spun in a centrifuge to remove the remaining water before heating again. This labor intensive process results in salt with a wonderful taste. Only 200kg are made per day. We’re purchasing this product directly from Japan.