Made using the very best natural resources and production methods that originated almost 2500 years ago, Moshio (or “seaweed salt”) is the earliest known Japanese sea salt. Tracing back to the very first salt production methods in Japan, Moshio is made by drying spreads of seaweed, soaking them in salt water vats, and boil the remainder in a clay or iron pot over open fire while continuously stirring with a wooden pole to avoid roasting. After being sieved by hand, beautiful fine, dry crystals of salt combined with seaweed remains.

Japanese cuisine such as Sushi, Sashimi and Tempura nowadays are well known around the world. But very few people know a wide range of other Japanese dishes. This is a collection of about a 100 things to eat and drink in Japan.

Japanese cuisine such as Sushi, Sashimi and Tempura nowadays are well known around the world. But very few people know a wide range of other Japanese dishes. This is a collection of about a 100 things to eat in Japan.