Amabito No Moshio (Seaweed Salt), 10.5-Ounce Unit

Brings out flavor in an amazing way. Try it with corn on the cob; it;s terrific!

I have had this now for a few years and only use it on steak and I have to say it works so well! The flavor it brings is like nothing I have ever used and will be buying this for the rest of my life!

If you are expecting this salt to taste like seaweed you will probably be disappointed. Personally, I was hoping it would taste more like kelp. BUT I am not disappointed because it tastes like the sea. It tastes like when I was a child and would swim in the Pacific ocean, that taste of the sea on my skin. It’s a subtle difference between this seaweed salt and a good unrefined sea salt, but it’s a noticeable and pleasant difference. Do you want to taste the sea? This is your trip to the sea.

I'm giving it five stars only because I've ordered the salt in the past and it is good salt. I'm not sure why I was sent by K-pop. hoodie.

I am very pleased with this salt, which I use to season Asian recipes. It is exactly as advertised with a slight kelpie taste and the texture is quite fine. The color is a gray like a sandy beach in Okinawa. This would not be a finishing salt. I’m using it to do the actual seasoning of the dish.

Great salt! Wish it had more seaweed taste. Overall really good. Use it on chocolate chip cookies. Peanut butter toast. Salted caramel. Even during water fasting. For everything! A little goes a long long way.

I was using Fakespot years before Amazon.com started to embed links to Fakespot and tonight I saw that it was given an F grade for unreliable reviews...what?? I've been using Amabito for years and years and read a lot of the reviews here and they seem legitimate to me.This salt has amazing umami and flavors food beautifully, especially fresh cucumbers and tomatoes and everything else you decide to flavor your food with; you won't ever go back to table salt, which is bleached and overly processed.I use a mortar and pestle to grind up the salt to use to flavor my food, but because this salt is expensive and in small quantities (it sold out for years and I had to wait 9 years before I could get more!!), I reserve the use of this salt to flavor only fresh veggies and sprinkle it over things I want to enhance. I tend not to cook with it due to price.

I decided to buy this after reading about the laborious process by which this seaweed salt is hand-made made using an ancient technique.Tonight, I rubbed a small amount on a chuck roast, slow roasted in the oven and wow, the flavor that was brought out of the meat was quite the umami bomb.To give you an idea of how much is in the 300 gram bag, check the attached photos. The grain is not to big or not too small. The particles stick together slightly. Doesn’t need a grinder and from the color, many minerals must be included. For color and texture comparison, please refer to the photo of a sample of Maldon sea salt flakes from the UK.In case you want to know more, "The seawater comes from Kenmin no Hama Beach next to the salt works. Facing out to a broad open expanse of the Seto Inland Sea, the beach is one of the purest sources of the sea's famously rich brine. The seaweed, known colloquially as hon’dawara, and more commonly as tamamo, is grown and dried across the straits at the Ainan district of Ehime prefecture."Enjoy!