Produced by Paradise Plan on Miyakojima Island, Okinawa, Yukishio has become one of Japan's best-known speciality sea salts. Since 1994, the company has pioneered a distinctive production method that draws underground seawater naturally filtered through layers of Ryukyu limestone and coral before gently processing it into an exceptionally fine powder helping establish it as one of Okinawa's most recognisable regional food products.

Unlike conventional sea salts that rely on large-scale evaporation or high heat, seawater used for Yukishio is drawn from approximately 22 metres below ground, where it has passed naturally through layers of Ryukyu limestone and coral. This geological filtration removes impurities and enriches the water with dissolved minerals before any concentration takes place. The filtered seawater is then gently processed at low temperatures, preserving its mineral composition while forming exceptionally light, ultra fine snow-like salt that dissolves almost instantly and distributes evenly throughout a dish.

Its flavour is soft and rounded, with gentle salinity, subtle sweetness and a clean finish free from the harsh edges often associated with refined salts. Because the crystals are exceptionally fine, less is often needed to achieve balanced seasoning.

Recommended Uses

• Throughout cooking or as a finishing salt for seafood, vegetables, tempura, grilled meats, eggs, tofu, soups, broths, rice and pasta
• It performs particularly well in dressings, sauces, baking and desserts where rapid dissolution and even seasoning are important, and is equally suited to chocolate, caramel and citrus-based sweets where a delicate mineral finish is preferred.

Net Weight | 50g or 120g
Origin | Miyakojima Island, Okinawa, Japan