Nakagawa Masashichi shoten - "Kama-daki-shio"Japanese salt (kettle fired salt)
Made from sea salt from Goshiki-beach in Awaji-island, Hyogo. This salt is carefully made by a salt master to retain as much of the natural minerals as possible. To make the soft, rich flavour, the final evaporation is done by heating the sea salt in cast iron kettles for approximately 48 hours. It has umami as well, and is great with any kind of cooking.