300g

Description

The Japanese ancient salt Moshio is a so-called algae salt.

The salt has a very long history, it is one of the oldest known Japanese salts. In prehistoric times, it was obtained using algae, hence the name algae salt. Burnt or dried algae were probably boiled in seawater for this purpose until salt flakes crystallized out. This ancient tradition of extracting salt using seaweed then fell into oblivion for a long time. The tradition was only revived in the last 20 years of the last century.

The starting point was the archaeological discovery of ancient pottery for salt production. Unfortunately, the exact knowledge of the way this salt was extracted was no longer available and it took many years of research to reconstruct it, since there were no old documents about it.

Today, Moshio Salt is produced on an island in the Seto Inland Sea in Hiroshima, based on the old tradition and under the most modern hygiene conditions.

Use

Moshio salt is very tasty and rich in minerals. It is recommended as a finishing salt to add a little umami to the dishes in addition to salt.

The photo shows the use of Moshio Salt for a Gunkan Maki recipe with salted zucchini slices.

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Curry powder 1 kg

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Japanese curry

50 g

Mild Japanese curry made from turmeric, coriander, cumin, cinnamon, green allspice, cloves, tangerine peel, laurel, ginger, please contact us for more information: info@foodconnect.de An employee will activate your account

45 g

Description Crispy Shiso Flakes

For these shiso crispies, red shiso leaves are mixed with salt and ume plum vinegar and then dried. Approx. 237 red shiso leaves are used for 50 g of shiso flakes. The subsequent drying is so gentle that the typical Shiso aroma and the red color of the leaves are largely retained.

Shiso Crispies are also available in the large 300 g pack (click here)

Use

• With their great red colour, Shiso Crispies transform any dish into a colorful composition.
• In terms of taste, the crispies add mint-like notes and a crunchy texture.
• Shiso crispies can also be used in a typical Japanese way as furikake in rice dishes.

For further information please register with us: info@foodconnect.de An employee will activate your account.

300g

Description Crispy Shiso Flakes

For these shiso crispies, red shiso leaves are mixed with salt and ume plum vinegar and then dried. Approx. 237 red shiso leaves are used for 50 g of shiso flakes. The subsequent drying is so gentle that the typical Shiso aroma and the red color of the leaves are largely retained.

Shiso Crispies are also available in the small 45 g pack (click here)

Use

• With their great red colour, Shiso Crispies transform any dish into a colorful composition.
• In terms of taste, the crispies add mint-like notes and a crunchy texture.
• Shiso crispies can also be used in a typical Japanese way as furikake in rice dishes.

For further information please register with us: info@foodconnect.de An employee will activate your account.