Smoked Sea Salt – the real deal!

Iburi-Jio! The very best Smoked Sea Salt!

Starting with deep sea water from off the coast of Japan, the ocean water is slowly heated in a large pot over a fire of burning wood. Over three days, the water evaporates creating a crystalized salt rich in magnesium, potassium and calcium.

The “iburi” , or smoking process, is achieved by using pure cherry wood and allowing the salt to absorb the subtle nuances of the roasting wood. The result is a salt that is complex in flavor without the use of chemicals or liquid producing a fabulously wonderful, “sweet” smelling ingredient.

The result, when used to create classic BBQ style football based meats, will wow your guests with a flavor they will love. But don’t just think BBQ. Smokiness, when thought of an ingredient and not a “type”, can expand into many great ideas!

If you think of traditional Japanese dishes like sashimi or tempura, you realize that a crystal here or a crystal there could transform them from your plate to the ocean. Add a touch to split pea soup or baked beans to twist the finish of your dish.

But if you like smoky, from a hint to a lot, add it to your seafood to enhance the ocean feel. Or add it to your roasted chicken. Everything is enhanced with the Iburi-Jio roasted salt!

0 views0 comments

Recent Posts

See All

KATZ Meyer Lemon Olive Oil – 2010/2011 review – Tasting notes. Albert opened the barrel and I stuck my head in. I was enveloped in a fog of olive and lemon. It was as if two large mittens pressed up a

Einkorn, the truly ancient grain, is the next secret ingredient in the kitchen. It’s beautiful, smooth, lush exterior makes this one of the prettiest grains we have ever seen. If you dive your hand in