Okinawa no Arajio

100% seawater from beautiful Okinawa, off the coast of Itoman City.

Only Okinawan seawater is heated in a flat-bottomed oven to crystallise the salt. Unlike normal salt, araishio is cooked slowly at a low temperature.
The crystallised salt is placed in cedar boxes and dehydrated naturally over a period of 3-5 days. The entire salt production process takes two weeks.
The grains are large and crispy. This grain form of salt is the best for foodstuffs as it adheres well to the ingredients and allows the saltiness to slowly permeate the ingredients.
Recommended for steaks, grilled fish, tempura and sushi. It contains a good amount of bittern, which gives it a mild saltiness but also a richness that enhances the taste of the ingredients.