- Japanese sea salt smoked over the traditional cherry wood
- Rich in flavor and minerals
- 2 oz (by volume) Meadow Glass Jar with hermetic seal
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
Iburi Jio Cherry smoked sea salt displays a beautiful beige color and its aroma and flavor are distinctively smoky. The base of this smoked sea salt is premium quality sea salt that is made from labor and time-intensive production processes - collecting unpolluted, deep sea water from off shore of the Oga Peninsula in Akita Prefecture in northern Japan, and slowly crystallizing the salt in a large pot over a wood burning fire for three days. The resulting sea salt is rich in minerals - magnesium, calcium and potassium, thus its flavor is complex and round. Iburi-Jio Cherry is perfect as condiment to accompany such traditional Japanese fare as tempura, sashimi and grilled seafood, chicken and meat dishes. Adding it to soups, braised or simmered dishes both in Japanese and Western preparations requiring salt surely adds unique flavor to those dishes. American style barbecue meat preparations are ideal for using Iburi-Jio Cherry. *Check out the other salts, peppers, and chocolates at The Meadow on Amazon! We will automatically combine shipping on multiple items from The Meadow to give you cheaper shipping on multiple orders*
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
The finest salt in all the Shire,
By Netphemera (Portland, OR) - See all my reviews
This review is from: Iburi Jio Cherry - Smoked Sea Salt from Japan, Large (Misc.)
This is my favorite finishing salt. I've tried many different salts that the sell at The Meadow, and this is by far my favorite. The aroma is positively intoxicating. I use it as a finishing salt, primarily on raw vegetables like carrots and snap peas. It really brings out the sweetness of the raw vegetables, and provides a cherry smoke backbone that really complements raw vegetables.
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