Amabito No Moshio Finishing Salt from The Meadow
Amabito No Moshio is the earliest known sea salt produced by the Japanese—dating back nearly 2,500 years. Moshio’s unusual flavor derives from Hon’dawara seaweed that is added during the laborious production process, resulting in a mineral rich salt with an extraordinary quality of umami (xia-nwèi in Chinese). Umami, which means "savory" or "meaty,” has long been established in Japan as one of the basic tastes, and is increasingly recognized among American foodies as a taste category among sweet, salty, sour, and bitter. Umami results from the detection of glutamates by the taste buds, which are especially common in protein-rich foods such as meats and cheeses. The Meadow’s Amabito No Moshio is dry, with small but complexly articulated crystals of a luxurious beige color that complement its flavor beautifully. The flavor varies hugely depending on the food it is accompanying, plumbing the deeper, rounder flavors of mozzarella, fish, rice, pasta, red meat, pork, and rich vegetables ranging from potatoes to mushrooms. Try it on dark chocolate soufflé for a truly transgressive pleasure you will not soon forget, exploring the sweetness and fruit flavors lurking in the bitter dark chocolate.
Tidman’s is a sublimely cloudy-white sea salt named for the “tide men” who made their living from the shore. It’s strangely variegated crystal blocks have a succulent, buttery-creamy flavor with a distinct sweetness in the finish... Tidman’s is a sublimely cloudy-white sea salt named for the “tide men” who made their living from the shore. It’s strangely variegated crystal blocks have a succulent, buttery-creamy flavor with a distinct sweetness in the finish. Tidman’s jaunty crunch makes it perfect for cherry pie crusts, pizza crusts, bagels, pretzels, and breads. Tidman’s buttery sweetness really shines forth on meats, and it has a growing contingent of fans among prime rib fanatics. This is also one of our favorite salts for use in a salt-mill.