宮城県·特産品
Mosho (Algae Salt)
A single pinch between your fingertips, sprinkled over a dish. When you take a grain into your mouth, despite being salt, it has no harsh edges and feels soft and mellow. Afterward, the savory umami of seaweed lingers gently on your tongue. Mosho is an ancient sea salt made using seaweed such as Hiromote (Sargassum). Dried seaweed is soaked in seawater to create a 'kan-sui' (alkaline solution) infused with the umami of the seaweed, which is then slowly boiled down in a flat cauldron. The pale beige color is a natural hue produced solely by the seawater and the seaweed. Just adding a little to white fish sashimi, tempura, or grilled meat significantly enhances the natural sweetness of the ingredients. If used in rice balls, it imparts a subtle aroma of the sea. It is a mellow pinch that defines the flavor of your cuisine.
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