Kayanoya Dashi-Infused Umami Sea Salt (50 g)

Kayanoya Dashi-Infused Umami Sea Salt (50 g)
Kayanoya Dashi-Infused Umami Sea Salt (50 g)
Kayanoya Dashi-Infused Umami Sea Salt (50 g)

Kayanoya Dashi-Infused Umami Sea Salt (50 g)

Regular price $8.50
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Dashi-Infused Umami Sea Salt -- a little sprinkle goes a long way, adding umami (savory flavor) as well as rich saltiness.  

Dashi-Infused Umami Sea Salt is a special salt harvested from the pristine waters of the Amakusa Sea of southern Japan. Enhanced with katsuobushi (bonito flakes), urume iwashi (round herring), roasted ago (flying fish), and kombu (dried kelp), it's an umami powerhouse, excellent for use in both Japanese and American dishes to add a smoky saltiness like no other. Try it and see!

[This product's "best before" date is 240 days after the date of packaging. 100% of our products are created in carefully monitored facilities in Japan, and then shipped to overseas markets, so please note that our "best before" date may be sooner than packaged products that contain preservatives.  No products can be exchanged within 90 days of the "best before" date. Thank you for your understanding.]

Net Weight: 1.76 oz (50 g)
Shelf Life: 240 days
How to Store: Avoid humidity or direct sunlight.  Do not refrigerate, but store in a cool place.
Ingredients: Salt, Yeast Extract, Maltodextrin, Dried Bonito, Roasted Flying Fish, Dried Round Herring, Dried Bonito Extract, Kelp Powder
Food Allergen Info: Contains Bonito, Flying Fish, Round Herring, and Wheat.
Product of Japan
Serving Size: 1/4 tsp. (0.9 g)
Calories: 0 kcal
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 230 mg
Total Carbohydrate: 0 g
Protein: 0 g

The longer the lid is open, the more the salt will absorb moisture, so close the lid tightly when you finish using it, and place the container in a dry, cool area.  Do not store in a refrigerator or freezer, as sudden temperature changes lead to condensation and solidification.

Seasoning: Use it to enhance the flavor of your favorite dishes.

Sprinkle: Add a small sprinkle over Japanese or American dishes to impart a rich umami saltiness.

Cooking: Incorporate into soups, stews, marinades, and sauces for an added depth of flavor.

Finishing: Use as a finishing salt to top off dishes with the unique blend of katsuobushi, urume iwashi, roasted ago, and kombu.

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