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Agumi Island Salt with Black Bhoutan Sansho – 40g

$69 by 65g

Aguni-no Shio is not mass produced salt, made in a big factory. It is a craft product, hand made in a small workshop. As a result, the skills of artisans who produce this hand-made salt are essential.
The salt workshop Aguni-no Shio is located on Aguni Island, surrounded by clear water under the subtropical sun of Okinawa. The sea water is pumped into a tower 10 meters high. More than 15000 bamboos with thousands of branches hang from the tower and the sea water flows through this bamboo. The wind of the sea helps evaporate the seawater to produce condensed salt water. This process is repeated for one week to obtain a concentrate of seawater six times more condensed than normal seawater. Then, the resulting solution is placed in a flat pot called “hiragama” and is then reduced to a wood fire for about two days. The craftsman keeps stirring the mixture to prevent it from burning. Nigari or natural magnesium chloride is extracted within the next four to five days. The final process is to pass the salt crystals through a sieve for two days for ripening.
Aguni-no Shio salt is unique and one of the best salts in the world.

This salt is great with scallops, langosutines, roasted poultry, smoked salmon, grilled meat. For sweet, it is a great match for chocolate, caramel, melon and mango

Origin : Aguni island, Japan
Ingredients : Agumi Island Salt,  black sansho from Bhoutan 6%
Storage: Away from light, heat and moisture.

Description

 

LE COMPTOIR DES POIVRES | Voyages du thé

 

Le Comptoir Des Poivres has worked on an even higher quality new product range.

For several months the company have been pooling their skills, and they have sought out products of unquestionable quality using the same philosophy – they look for products directly at their production locations, they refuse any chemical treatments both on the plant and the product and any irradiation (hypocritically called ionisation), they ensure that the people working in the plantations work in optimal conditions, they require many selection processes to keep only the most exceptional grains or berries, they refuse any long storage and transport the products without intermediaries, that is to say with maximum traceability.

olivier derenne - le comptoir des poivreOlivier Derenne, Founder

“Since my rural childhood, my life has been a perpetual search for authentic flavours, either while pottering round vegetable gardens, on walks through forests, local markets, at auctions, bakeries, grandmothers’ or mothers’ kitchens, in master cooks’ kitchens or even on trips across the world.
I’m someone who is eager to discover new sensations, scents, textures, flavours, not just to own them, but also to share them.
I like to tell stories about the wonders that surround us and the passion of men and women who give the best of themselves to bring you something exceptional.
My objective: to source the best, the most exclusive, the most authentic and most surprising and then narrate, share, transmit and astonish…”

 

 

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