Some years ago, salt-making pots dating back almost 2000 years were discovered on the Seto Inland Sea island of Kami-kamagari. Inspired by this archeological discovery, the islanders have revived the painstaking process of making Amabito No Moshio ("Ancient Sea Salt"). Clear sea water is infused with seaweed to develop unmani, cooked in an iron kettle, centrifuged, and finally, cooked over an open fire while stirring constantly.

Marutoku uses Amabito No Moshio sea salt exclusively in its Sea Salted Nori. It is packed with minerals, but unusually low in sodium chloride which produces a taste more "savory" than "salty". What is more, unlike Korean Salted Nori, which uses sesame oil to fix the salt, Marutoku have developed a method of coating nori with salt without having to use any oil.

Enjoy our Sea Salted Nori as a snack with drinks, an accompaniment to cheese, or use it as a delicious addition to rice and meat dishes. It's even great with cheese fondue.

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