Aguni No Shio - Okinawa Sea Salt

Name: Aguni No Shio - Okinawa Sea Salt
Brand: Okinawa Sea Salt Research Institute
Price: 19.0 AUD
Availability: InStock

AUD $19.00

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Aguni no Shio is a traditionally made sea salt from Aguni Island, a small and remote island in the Okinawa archipelago. Seawater is slowly concentrated through natural evaporation, then gently heated and crystallised over time rather than industrially refined.

This patient process preserves a broad range of natural minerals, producing soft crystals with a clean taste and mild, rounded salinity.

It dissolves easily and seasons evenly, making it a dependable mineral salt for everyday cooking as well as finishing. Use for rice, vegetables, seafood, meats, soups and simple dishes where balance and clarity of flavour matter.

A steady, balanced salt that lets the natural flavour of ingredients come through.

: The Okinawa Sea Salt Research Institute (Okinawa Kaien Kenkyusho) produces "Aguni no Shio" (Aguni Salt) on Aguni Island, using traditional, chemical-free methods to create a high-mineral sea salt.Founded by Koshin Odo following the 1971 salt field eradication, the company revived traditional, long-term evaporation methods, producing salt that takes up to a month to create.
Due to Aguni Island's minimal industry and population, the surrounding seawater is exceptionally clean, resulting in a mineral content (about 15% of the salt, including magnesium and potassium) considered among the best in the world.
The company focuses on sustainable, natural salt production rather than high-volume industrial methods, maintaining a 300-year-old Okinawan tradition.
The Aguni salt, known for its complex, slightly sweet, and savory flavor, is highly regarded for culinary use and is considered a "vintage" for its natural composition.