Snow Salt Yukishio from Miyako-Jima Island

This salt is made using seawater drawn from the limestone rocks of the deep seabed and then passed through a reverse osmosis membrane, separating freshwater and condensed seawater. Condensed seawater is sprayed on a hot plate; the water evaporates leaving a layer of brine (rich in magnesium chloride). More natural than most classic salts available on the market, Yukishio salt has the distinction of being listed in the Guinness Book of Records for its mineral wealth, the largest in the world (ie 18 different minerals: sodium, magnesium potassium, calcium, iron, manganese, zinc, chromium, copper, chlorine, cobalt, nickel, bromine, strontium, fluorine, sulphide, boron and lithium). Its name "snow of salt" comes from its appearance identical to icing sugar, and its lightness: in fact, a teaspoon weighs about ... 5g! For comparison, a teaspoon of "classic" salt weighs 17g. It takes approximately 3 times more "classic" salt to obtain the same salt power. The Yukishio powdered cooking salt is therefore much cheaper. In 2000, the salt snow of Yuki-Shio was declared "World's Best Salt". Our perfect combination : salt snow is unique in its softness without the aggressive character of classic salts. Its sweetness is perhaps too light for dishes calling for a pronounced salty taste, but can bring a deep flavor to foods. We recommend this salt for tomatoes and raw vegetables, tempura, soups and stews, for meat and fish, foie gras, vegetables.