This soy salt is made from artisanal Shoyu that has been fermented in 100-year-old cedar vats for three years. With big flakes and crispy pieces, it has an amazing crunchy texture.

Origin: Japan

Serving Suggestions: This is great to be served with sushi, sashimi and rice dishes. Also, be adventurous and try this item as a topper to pizza, pasta, salad or fish.