Amabito no Moshio Gourmet Seaweed Salt by Kamagari BussanFeatured on the Netflix series: Fat, Salt, Acid, Heat Moshio, literally seaweed salt (mo meaning seaweed, shio meaning salt), is known to be the origin of salt making in Japan. The Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd 7th century). Back then

Note that exact amount may depend on exchange rates

This hojicha powder is perfect for the fans of kyobancha as this hojicha powder has similar deep

or hojicha

the family has also recently built their own matcha grinding factory becoming fully vertically integrated as a producer

plastic like

mano and Yunomi

76 inches)

Packaging: Wooden gift box included

while this tea is drunk widely across Japan at nursery schools run by Buddhist temples to celebrate the Buddha's birthday

This type of tea is known as ichoucha - "withered tea" - and the processing technique is borrowed from oolong tea processing

Tosa no Kaori

the leaves must originate from surrounding regions such as Wazuka and Ujitawara