Sea Spirit Arashio 170g

This is the traditional sea salt of Japan.

Traditional Japanese sea salt made using traditional Japanese manufacturing methods that utilize the power of the sun, wind, and fire. A standard sea salt that is suitable for all types of cooking. (Volume: 170g)

Ingredients: Seawater

Shokunin Shoyu No. 3068

"Umi no Sei" sea salt from Izu Oshima, a tradition carried on by generations of people

"Umi no Sei" is a domestic sea salt from Izu Oshima that revives the traditional Japanese salt-making method that had once been lost. It is made using only clean seawater, the sun, the wind, and a traditional open-air pot, so it contains no chemical additives. However, it is not just salty, but also has a natural sweetness and mellowness that comes from being rich in sea minerals. It is made with the aim of creating a "truly delicious salt" that will make your everyday cooking just that little bit more special. It brings out the flavor of the ingredients, so the simpler the dish, the more noticeable the difference.

Sun-dried and flat-pan finished

"Arashio" is a domestically produced salt made from 100% seawater from Izu Oshima, and is slowly boiled down in a traditional flat pot. The seawater is concentrated by the sun and wind, and then heated in the pot to crystallize, resulting in a slightly moist salt.

A moist, medium-grained, easy-to-use salt you can rely on every day

Arashio contains a balanced amount of sea minerals, giving it a gentle taste that is not just salty. The natural components of seawater, such as sodium, magnesium, and calcium, remain intact, so when you put it in your mouth, a mellow, deep salty taste spreads.

Personally, I like that it has a cleaner aftertaste than regular refined salt and doesn't interfere with the flavor of the ingredients. With a moist, medium-grain texture, it can be used in a variety of everyday dishes, and it's a reliable, all-purpose salt that you can use to make anything you want.

\Recommended usage/

1. Seasoning for simmered and stewed dishes

Arashio is perfect for simmered dishes. When making Nikujaga (beef and potato stew) or Chikuzenni (chicken stew), lightly salting the vegetables before simmering removes excess moisture from the vegetables, giving them a firm texture. The minerals from the sea slowly permeate the ingredients, bringing out their natural sweetness.

I was impressed when I used it to simmer daikon radish. While regular salt tends to be too salty, Arashi Onara daikon's sweetness stands out, resulting in a mellow, deep flavor. When seasoning with salt, you can use a little less soy sauce and sugar and still have a delicious simmered dish.

2. Finishing seasoning for stir-fries

Just sprinkle a pinch at the end of stir-fried vegetables or meat and vegetable stir-fry to enhance the overall flavor.

It is especially recommended for Chinese-style stir-fries. When making green pepper and pork stir-fry, sprinkling a little salt on it at the end mitigate the bitterness of the peppers, making them surprisingly easy to eat. Stir-fries that tend to be oily can be made refreshing with the natural saltiness of salt. Using it in fried rice also helps to make it flake and crispy, killing two birds with one stone. You can make stir-fried dishes with a rich umami flavor without relying on commercially available chemical seasonings.

3. Seasoning for light pickles and instant pickles

If you use Arashio to lightly pickle cucumbers or cabbage, it will remove just the right amount of moisture from the vegetables while adding a natural umami flavor, resulting in a delicious dish. Regular salt can make the vegetables too salty or make them too wilted, but Arashio is a surefire way to go.

My favorite is lightly pickled Chinese cabbage. Just by adding a little salt and kelp, it becomes a refined pickle like the one I bought at the store. Perhaps because it is rich in minerals, you can still taste the natural sweetness of the vegetables. If you prepare it in the morning, it will be ready by the evening, which is very convenient.

4. A secret ingredient when cooking rice

I definitely recommend everyone to try this!! Just add a pinch of salt to every two cups of rice when cooking it, and you'll be amazed at how delicious it turns out. The salt brings out the sweetness of the rice, making it fluffy and shiny. When we tried it for the first time, everyone in the family was amazed, saying, "It makes such a big difference!"

When making onigiri, just put a little on your hands and squeeze, and it's just the right amount of salt, far tastier than the onigiri you get at a convenience store. Ordinary refined salt can be a bit too salty, but Arashi Onigiri has a mellow flavor that's sure to please. It's a simple and effective way to add a little luxury to your everyday meals.