{"title":"Yunomi Gourmet Japanese Food Market","description":"\u003cp\u003eBrowse our Yunomi Gourmet Japanese Food Market collection. Best Price.\u003c\/p\u003e","products":[{"product_id":"amabito-no-moshio-gourmet-matcha-seaweed-salt-by-kamagari-bussan","title":"Amabito no Moshio Gourmet Matcha Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eAmabito Matcha Salt makes a blend of moshio and matcha. Flavor of matcha with the salt makes it a perfect seasoning for tempura or any types of fried dish. Also suggested to be served with fresh sashimi. \u003cbr\u003e\u003cbr style=\"clear: both;\"\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003eClick here to learn more about how the moshio is made.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Matcha Salt\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, matcha\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLocation\u003c\/strong\u003e: 7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" height=\"315\" width=\"560\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":55988255064369,"sku":"ecm1787856686434","price":5.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0935\/2354\/2321\/files\/amabito-no-moshio-gourmet-matcha-seaweed-salt-by-kamagari-bussan_1.jpg?v=1787856691"},{"product_id":"amabito-no-moshio-gourmet-ume-plum-seaweed-salt-by-kamagari-bussan","title":"Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003eClick here to learn more about how the moshio is made.\u003c\/p\u003e\n\u003ch2\u003ePRODUCT INFO\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Ume Plum Salt\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, ume plum\u003cbr\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003cbr\u003e\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: 7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima \u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":55988255162673,"sku":"jkx1787856688205","price":5.84,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0935\/2354\/2321\/files\/amabito-no-moshio-gourmet-ume-plum-seaweed-salt-by-kamagari-bussan_1.jpg?v=1787856693"},{"product_id":"amabito-no-moshio-gourmet-yuzu-citrus-seaweed-salt-by-kamagari-bussan","title":"Amabito no Moshio Gourmet Yuzu Citrus Seaweed Salt by Kamagari Bussan","description":"\u003cp\u003eFeatured on the Netflix series: \u003cem\u003eFat, Salt, Acid, Heat\u003c\/em\u003e \u003c\/p\u003e\n\u003cp\u003eAmabito Yuzu Salt is a blend of moshio and yuzu citrus from Umaji-mura in Kochi Prefecture, a town famous for its yuzu production. Serve with tempura or fried dishes, use it in soup, or simply sprinkle it on fresh sashimi or salad with olive oil to make a refreshing appetizer.\u003c\/p\u003e\n\u003cp\u003eMoshio, literally seaweed-salt (mo- meaning seaweed, -shio meaning salt), is known to be the origin of salt making in Japan.\u003c\/p\u003e\n\u003cp\u003eThe Inland Sea (Setonaikai) area was a famous salt production region since the 9th century due to its warm climate, but it is the Kamagari region in Hiroshima prefecture that is known to have first produced salt as early as the Kofun period (ca. late 3rd - 7th century). Back then a method called \"moshio-yaki\", literally moshio firing, was used in making salt.\u003c\/p\u003e\n\u003cp\u003eBeige in color, moshio is salt abundant in mineral such as iodine (a compound found in seaweed), calcium, potassium, magnesium, etc. And because its low in salt content, moshio helps control excessive consumption of sodium. Mild taste of moshio is a result of the umami extracted from seaweed, a unique quality of moshio.\u003c\/p\u003e\n\u003cp\u003eThere are only two ingredients in making the moshio: sea water of Setonaikai (the Inland Sea, Japan) and sargassum (brown seaweed).\u003c\/p\u003e\n\u003cp\u003eClick here to learn more about how the moshio is made.\u003c\/p\u003e\n\u003ch2\u003eProduct Info\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eName\u003c\/strong\u003e: Amabito Yuzu Salt\u003cbr\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: sea salt, yuzu (Japanese citrus)\u003cbr\u003e\u003cstrong\u003eNet Weight\u003c\/strong\u003e: 35g (1.23 oz)\u003cbr\u003e\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Kamagari Bussan Co., Ltd.\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e: 7407-1 Oura, Kamagaricho, Kure-shi, Hiroshima \u003c\/p\u003e\n\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/p9FrgKuIuBA\" allowfullscreen=\"\" frameborder=\"0\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e","brand":"Kamagari Bussan Co., Ltd.","offers":[{"title":"1 bottle (35g \/ 1.23 oz)","offer_id":55988255195441,"sku":"ojj1787856689870","price":5.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0935\/2354\/2321\/files\/amabito-no-moshio-gourmet-yuzu-citrus-seaweed-salt-by-kamagari-bussan_1.jpg?v=1787856694"},{"product_id":"domyoujiko-niigata-grown-glutinous-rice-kyo-no-kanbutsuya-京の乾物屋-道明寺粉-新潟産水稲もち米","title":"Domyoujiko, Niigata-grown Glutinous Rice, Kyo no Kanbutsuya 京の乾物屋 道明寺粉 新潟産水稲もち米","description":"\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch2\u003eProduct Info \u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name\u003c\/strong\u003e: Domyoujiko, Niigata-grown Glutinous Rice \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct type\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eGlutinous Rice\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Glutinous rice (grown in Niigata Prefecture). \u003cem\u003eJapanese Original: 水稲もち米（新潟県産）\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e: 110 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e \u003cspan data-mce-fragment=\"1\"\u003eKeep in cool, dry area away from sunlight.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Yamashiroya\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest by date\u003c\/strong\u003e: See back of package (example: 16.08.30 = August 30, 2016). Please contact us if it arrives with less than one month on the best by date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eNutritional info (per 100g)\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e: 372 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e: 7.1 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e: 0.7 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e: 80.4 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSodium\u003c\/strong\u003e: 0 g\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kyo no Kanbutsuya","offers":[{"title":"Default Title","offer_id":55988391117105,"sku":"jbe1787857960232","price":4.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0935\/2354\/2321\/files\/domyoujiko-niigata-grown-glutinous-rice-kyo-no-kanbutsuya-_-_-__1.jpg?v=1787857965"},{"product_id":"masuya-miso-koji-rice-300g-米こうじ","title":"Masuya Miso: Koji Rice 300g 米こうじ","description":"\u003cp\u003eKoji is a fermentation starter, a mold essentially, used to create soy sauce, miso, even Japanese sake! \u003c\/p\u003e\n\u003cp\u003e\u003cem\u003enote: package may have been updated since this product photo was taken\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003ch2\u003eProduct Info \u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct name\u003c\/strong\u003e: Koji Rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct type\u003c\/strong\u003e: \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eRice\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: Rice (Japan), [Additives] Dextrin, black ginger extract \/ cyclodextrin. \u003cem\u003eJapanese Original: 米(国産)、【別添物】デキストリン、ブラックジンジャー抽出物\/シクロデキストリン\u003c\/em\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight\u003c\/strong\u003e: 300 grams\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage\u003c\/strong\u003e: \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan data-mce-fragment=\"1\"\u003eKeep in cool, dry area away from sunlight.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eManufacturer\u003c\/strong\u003e: Mayasumiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest by date\u003c\/strong\u003e: See back of package (example: 16.08.30 = August 30, 2016). Please contact us if it arrives with less than one month on the best by date.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eNutritional info (per 100g)\u003c\/h2\u003e\n\u003cul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eEnergy\u003c\/strong\u003e: 370 kcal\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtein\u003c\/strong\u003e: 6.7 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFat\u003c\/strong\u003e: 1.5 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e: 84.3 g\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSodium\u003c\/strong\u003e: 0 g\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eArticles about koji \u003c\/h2\u003e\n\u003cp\u003eWhat's koji and what makes it so special?\u003c\/p\u003e\n\u003cp\u003eShio-koji (Japanese fermented condiment) Recipe\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Yunomi Pantry","offers":[{"title":"Default Title","offer_id":55988391149873,"sku":"jog1787857960536","price":3.04,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0935\/2354\/2321\/files\/masuya-miso-koji-rice-300g-__1.jpg?v=1787857965"}],"url":"https:\/\/amberoak.shop\/collections\/yunomi-gourmet-japanese-food-market.oembed","provider":"My Store","version":"1.0","type":"link"}