Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa When the leaves have reached

When the leaves have reached about 65-70 degrees Celsius

Burdock Root Tea (or Gobocha in Japanese) is a caffeine-free Japanese tea made with burdock roots

This year's Ubugoe tea field is cultivar Kirari 31

Net weight: 80 grams

Amabito no Moshio Gourmet Ume Plum Seaweed Salt by Kamagari Bussan ishikawa When the leaves have reachedFeatured on the Netflix series: Fat, Salt, Acid, Heat Moshio, literally seaweed salt (mo meaning seaweed, shio meaning salt), is known to be the origin of salt making in Japan. The 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