Tada Philosophy
Inspired by 'moshio-yaki', Japan's oldest salt-making method, this premium seaweed salt is made from only Awaji Island seawater and seaweed, hand-crafted by salt artisans over roughly four days. The seaweed lends a concentrated umami, a rounded, mellow salinity and a gentle aroma of the sea that lifts any ingredient. Ideal as a finishing salt for tempura and grilled fish, on rice balls, or over white-fish carpaccio. Trusted by chefs across Japanese, Italian, French and Chinese kitchens.
