Shinkai no Hana (深海の華, “Flower of the Deep Sea”) is a Japanese sea salt produced in Muroto, Kochi Prefecture, entirely from deep ocean water drawn 374 metres below the surface off Cape Muroto.
Produced by Muroto Kaiyo Shinsosui Co., Ltd., a specialist in salts and mineral products made from the region's deep ocean water, Shinkai no Hana is slowly concentrated before being gently kettle-cooked. The process takes approximately two weeks of circulation and concentration, followed by around 20 hours of heating at approximately 80°C before the salt crystals are separated from the nigari.
Some nigari is retained in the finished salt, giving Shinkai no Hana its characteristic slightly moist texture and distinctive flavour. The initial salinity is clear and satisfying, followed by a rounded sweetness and lingering savouriness that makes it particularly effective when used directly on food.
Use it as a finishing salt for tomatoes, cucumber and avocado; over grilled fish, steak or chicken; with tempura and fried foods; or simply over freshly steamed Japanese short-grain rice and onigiri. Its fine, slightly moist crystals also work particularly well with tofu, edamame, eggs and steamed vegetables.
Kochi is one of Japan's important citrus-growing regions and is particularly associated with yuzu. A small pinch of Shinkai no Hana works beautifully with
yuzu, Cara Cara oranges, satsumas and blood oranges, heightening their sweetness and acidity while bringing greater definition to their aromatic character.
Its combination of rounded salinity and subtle sweetness also makes it useful beyond savoury cooking. Use a small amount in salted cold foam for matcha or hojicha lattes, particularly alongside citrus, vanilla or cream, where the salt can sharpen flavour and temper sweetness. A pinch also works well in Mont Blanc-style coffee and cream toppings, where it brings contrast to chestnut, cream and brown sugar flavours.
A versatile Japanese salt with enough character for finishing and enough balance for everyday seasoning.
Recommended Uses
- Yuzu, Cara Cara oranges, satsumas and blood oranges
- Salted cold foam for matcha and hojicha lattes
- Mont Blanc coffee and chestnut cream toppings
- Fresh tomatoes with extra virgin olive oil
- Steamed Japanese short-grain rice and onigiri
- Tempura and karaage as a dipping salt
- Grilled fish and seafood
- Steak, chicken and pork
- Soft-boiled, fried or scrambled eggs
- Chilled tofu and edamame
- Steamed or grilled vegetables
- Cucumber and avocado
- Watermelon or pomelo salads
- Pickles and tsukemono
- Bread and simple baking
Net Weight: 200g
Origin: Muroto, Kochi Prefecture, Japan
