The salt is made from seawater pumped up from the bottom of the Tsugaru Straits and cooked over Aomori firewood, with a pinch of pepper. Hakodate-grown kelp adds depth of flavor.Good for dressing with olive oil.
|KAIKYO Salt & Pepper
|Salt, Uganomoku(Cystoseira hakodatensis), kelp, black pepper
|Product Place of Origin
720 days from manufacture date