The “Mo” of “Moshio (藻塩)” means “seaweed (海藻)” and “shio” means “salt (塩).” The only ingredient in Moshio is Hondawara, a type of seawater and seaweed. It is also called Mojio.
The way it is made is extremely primitive. First, Hondawara (Gulfweed), etc. is soaked in seawater then wrung out and dried multiple times over 2 to 3 days. This creates a brown-colored seawater infused with the umami and color of Hondawara. In the end, Hondawara is dried and grilled, then the charcoal ash is mixed with the seawater infused with the umami and color. This is left for a day, where the ash naturally sinks to the bottom, completing the dark-brown seawater. Moshio is made by boiling down this seawater. This is said to be the origin of salt-making far longer ago than the manufacturing method of using salt farms.
According to a sushi chef at a Michelin Star restaurant, there are two types of Shari and each will either bring out the best of either Akami or the Shiromi. When pursuing ideal Shari to go well with a variety of toppings, this chef happened to come across Moshio. This led to a lot of trial and error, and eventually he came up with a fully universal type of Shari. Perhaps switching to Moshio is a good idea.
It is characteristic in that there is no sharp spiciness and it has a very mellow flavor, so it brings out the taste of the elements of seafood, etc. The color is a light beige and the salt can be called a concentration of umami made from nothing but seawater and seaweed.
Related contents: Nikkei Style
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Revision date: January 7, 2023
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