MOSHIO of Awaji Island Premium
Trusted by Professional Chefs
All ingredients and products are 100% sourced from Awaji-shima. The delicate seaweed aroma and rich, flavor-packed umami cooked up carefully by seasoned salt artisans perfectly complement the most demanding servings of meat or fish: a masterpiece infused with the riches of Awaji Island’s surrounding seas.
For Household Use
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Bag (80g)
JAN 4540334002128 ITF 14540334002125 Case Count: 12 bags × 2 boxes Product Size: 150 × 90 × 35mm 85g B/L Size: 170 × 150 × 90mm 1,080g C/S Size: 185 × 190 × 160mm 2,300g
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Tabletop (45g)
JAN 4540334002135 ITF 14540334002132 Case Count: 10 bottles × 3 boxes Product Size: 40 × 40 × 88mm 145g B/L Size: 85 × 215 × 91mm 1,500g C/S Size: 268 × 225 × 103mm 4,700g
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Tabletop (50g)
JAN 4540334002241 ITF --- Case Count: 50g × 30 bottles Product Size: 34 × 34 × 85mm 68g B/L Size: --- C/S Size: 190 × 230 × 100mm 2,200g
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Tabletop (32g)
JAN 4540334002203 ITF --- Case Count: 32g × 30 bottles Product Size: 30 × 30 × 70mm 48g B/L Size: --- C/S Size: 170 × 204 × 85mm 1,540g
For Industrial Use
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By hotel, restaurant, food manufacturer, and others: 500g
JAN 4540334126879 ITF --- Case Count: 500g × 20 bags Product Color: pale beige
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In Japanese, French, and Italian cuisine; by hotel, food manufacturer, and others: 1kg
JAN 4540334126862 Case Count: 1kg × 10 bags Product Color: pale beige
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As popular sachets for fish, meat, fruit, or vegetables: 1g
JAN --- Case Count: 1g × 5,000 sachets Product Color: pale beige
Big Crystal
All ingredients and products are 100% sourced from Awaji-shima. The delicate seaweed aroma and rich, flavor-packed umami cooked up carefully by seasoned salt artisans perfectly complement the most demanding servings of meat or fish: a masterpiece infused with the riches of Awaji Island’s surrounding seas.
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Bag (Tsubu Moshio, in big crystals, 40g)
JAN 4540334002081 ITF --- Case Count: 40g × 50 bags Product Size: 150 × 90 × 30mm 45g B/L Size: --- C/S Size: 160 × 290 × 220mm 2,250g
MOSHIO PREMIUM Recipes
Salt-crusted sea bream
Lean Angus beefsteak: rare rump bone part
Sushi: white squid, ark shell, cockles
Futomaki （a thick roll of sushi wrapped in seaweed）
Edamame: Moshio sprinkled on just-boiled edamame
Tofu: Moshio, with olive oil drizzled on top (with chopped green onion and ginger for garnish)
Deep-fried vegetables: eggplant, green pepper, king oyster mushroom, shiitake mushroom, green beans
Baguette (with anchovies, capers, black olives, fried garlic, or Parmigiano-Reggiano): Moshio and olive oil drizzled on top
Grilled seasonal vegetables (broccoli, red pepper, Manganji pepper, kintoki carrot, wasabina)
Vanilla ice cream: served with Moshio and matcha