Shinkai Shio Sangyo
Salt made by Suzu's 500-year-old 'agehama' coastal method is packed into three-year-old green bamboo and fired in a charcoal kiln for three days and nights, producing this striking 'black salt'. Bamboo charcoal gives it its dark color, a mellow salinity and a soft, low-bitterness finish. Use it on yakiniku, sashimi and tempura, or as a finishing salt on rice balls. Its color makes a beautiful accent for plating.
