Japanese Seaweed Salt (Moshio "Saredoshio") Prewar Today South Bay is home

Today South Bay is home to multi-generational Japanese and Asian Americans who continue that legacy of industry

and richly ironic—and remarkably relevant in our own climate of nationalist fervor and racial profiling

this is covered with a protective vinyl finish

Using  his science background

2 drumsticks

Japanese Seaweed Salt (Moshio "Saredoshio") Prewar Today South Bay is homeMade from seawater and seaweed, both sourced from the Seto Inland Sea, moshio salt exhibits a mildly salty flavor with a gentle bitterness and umami from seaweed. This unique salt is crafted by using a traditional, previously abandoned production methodsoaking Hondawara variety seaweed in seawater, naturally thickening it in salt fields under the sun to make brine, and then boiling it down. 3. 52 oz. All sales are final.