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Moshio seaweed sea salt from Tsushima, Japan

藻塩

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RETTO shares thoughtful discoveries from Japan — ingredients, rituals, places and craftsmanship chosen for their usefulness, character and story.

MOSHIO / 藻塩

Why is Moshio golden?

Moshio has a naturally golden-beige colour rather than the bright white of many refined salts.

Its distinctive character comes from a traditional process using Tsushima seawater and dried Japanese seaweed.

  1. Seaweed

    Dried Japanese seaweed is steeped in concentrated Tsushima seawater to draw out its savoury components.

  2. Brine

    The seaweed is removed, and the infused seawater is concentrated further in a flat pan.

  3. Salt

    The liquid is reduced until the salt crystallises, then the salt is drained and roasted to finish.

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Golden-beige Moshio crystals and scattered grains against a soft charcoal background

Why Moshio
tastes different

Learn why seaweed sea salt brings clean saltiness, gentle umami and a deeper finish to simple food.

Read the guide

How to use
Moshio

Simple everyday ways to use Moshio on rice, eggs, vegetables, fish, meat, potatoes and buttered toast.

See how to use it

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RETTO’s first Japanese pantry discovery: seaweed sea salt from Tsushima, made to elevate everyday food.

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Follow the journey: @retto_pantry