Yukishio is a finely powdered sea salt produced on Miyakojima, a small coral island in Okinawa, Japan. Known locally as “snow salt,” it is distinguished by both its method of production and prized for its exceptionally light texture, gentle salinity, and high mineral content.
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.
Yukishio dissolves quickly and seasons evenly. Its flavour is soft and rounded, with a subtle sweetness and clean finish. Because the grains are so light, less salt is needed to achieve balance, making it especially suitable for precise seasoning.
This snow salt is especially well suited to finishing dishes where harsh salinity would overpower flavour. It enhances natural sweetness and umami without sharpness, making it a favourite for raw vegetables, tomatoes, tempura, soups, grilled fish, and lightly seasoned meats. It is also used sparingly in confectionery and baking to lift sweet flavours without contrast becoming aggressive.
Weight | 120g
Origin | Miyakojima Island, Okinawa, Japan
