Premium salt "Yaki-Shio" by Umi no Sei is a salt with an incredibly strong umami, incomparable to table salt. The seawater is sun-dried and wind-dried for about two months and then slowly steamed by a craftsman until crystallization is achieved. Yaki-shio is made by baking the salt at a temperature of around 600 degrees. Yaki-shio has a stronger salty taste than Ara-shio. Salt of this quality is ideal for direct sprinkling on ready to serve dishes.
"Umi no Sei" is the best Japanese brand of natural salts. It is an extremely luxurious salt that, thanks to the efforts of craftsmen and the power of nature, crystallizes the sea water of Izu Oshima (a small island near Kanagawa in Tokyo). In addition to salt, they also produce products such as soy sauce, miso, umeboshi, or takuan, for the production of which, of course, they use their proprietary premium salt. Izu Oshima's seawater is said to be the most beautiful and clean seawater in Japan due to the Kuroshio Current flowing from the south. The name comes from the color of the water which, despite its transparency, looks black. As a result, salt has an incomparably rich and complex taste, sweetness and umami, and contains much more minerals than regular table salt. This masterpiece was created thanks to the rich nature of Japan and the efforts of the Japanese people.