The salt is made by combining the "rosehip" of edible hibiscus, which has a sour flavor similar to that of red shiso, with the flavor of black sesame seeds and the bitterness of celery, and it is a type of salt that is sprinkled. It is especially good for sprinkling on rice and hand-kneaded rice balls. If sprinkled on top of fried food, the sour flavor can be a good way to tone down the greasy taste.

Discoloration may occur depending on the ingredients and is not a quality issue.

How to use: Hand-kneaded rice balls, bento, salad, tempura, fried foods, etc.

2. Soup Salt

Recreates the flavor of Western-style soups. When "something seems to be missing ......", sprinkle a little bit of this to make a flavorful aftertaste like Western-style soups. It is especially recommended to sprinkle it on top of crispy toast with butter or olive oil. A little sprinkled on clear broth when it's ready, or as a base for fried rice, or as a deeper flavor for a dish, works great.

Use: pasta, fried rice, fried eggs, butterflied chicken, steamed potatoes, etc.

3. Jenova Salt

After the saltiness of the mild snow salt, the rich flavors of basil and parsley and a little bitterness spread out, and the sweetness of the garlic gradually oozes out to give off its aroma. It is especially recommended for vegetable soups that use tomatoes as a base, or for flavoring tomato-based side dishes. In addition, when used in chicken dishes, it brings out the mellow and sweet flavor of the chicken, and the basil and parsley flavors are also evident.

Use: Tomato bisque, pizza, pasta, burgers, grilled cheese dishes, chicken dishes, etc.