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Salt produced by concentrating seawater sourced from Ehime Prefecture and simmering it with locally harvested Hondawara seaweed. It carries a subtle seaweed aroma and pairs exceptionally well with traditional Japanese cuisine. Highly recommended for onigiri (rice balls) and as a dipping salt for tempura (especially for kakiage).
Keep in a Cool, Dry place. Avoid storing in a location with high humidity.
Typical values per 100g Energy: 16.736kJ/ 4.0kcal, Fat: 0.0g, of which saturates: 0.0g, Carbohydrate: 0.0g, of which sugars: 1.1g, Fiber : 0.0g, Protein:0.0 g, Salt: 94.2g