The Ancient Flavor of Moshio ( Algae Salt)

Moshio 藻塩 (alge salt) is a specialty product of Kamagari, Kure. Unlike usual salt, it's light brown, granular and not as salty. Take a lick, the natural and mild flavor will spread throughout your mouth. It contains various kinds of minerals, such as calcium, potassium, magnesium and iodine. Moshio is a natural health food. In addition. It's good for every kind of cuisine.

 

The production center of Moshio, Kamagari, is located in the Seto Inland Sea. This area has long been famous for its salt production. The mild climate is well suited for the salt fields. More than 20 years ago the investigation of moshio started when shards of earthenware were discovered on the shore of Kamagari. The shards were confirmed to be parts of a pot used to make salt in the tumulus period, 3rd to 7th century. With few clues, the research faced challenging difficulties. 

 

 

While examining old books for some hints, the word tamamo 玉藻was found along with the word moshio in Manyoshu 万葉集 (Collection of Ten Thousand Leaves), the oldest 

existing collection of Japanese poetry compiled in the 8th century. These words became the key to know how to make moshio. Tamamo is a kind of algae with seaweed, the main ingredient of moshio. After ten years of trial and error, researchers finally reached the probable way to produce moshio.

 

Different from typical salt field production, moshio is produced in a unique way; to boil down concentrated seawater flavored with hondawara seaweed in earthenware.

 

#135 Parkway Vol.26. No.1 January - March 2011

古代の味:藻塩

呉市蒲刈特産の藻塩は一般的な塩と異なり、淡いベージュ色で粒が荒く辛さにとがりがない。舐めると自然でまろやかな風味が口いっぱいに広がる。ヨードをはじめ、カルシウム、カリウム、マグネシウムなどミネラルを豊富に含んだ健康食品で、どんな料理とも相性抜群。

 

瀬戸内海に位置する蒲刈は温暖な気候で、古く平安時代から塩田を使った製塩が行われていた。それよりずっと昔の古墳時代から、日本の塩づくりの原点とも呼ばれる製塩法「藻塩焼き」があった。1980年代に浜で発見された土器の破片が古墳時代前半の製塩土器と判明し、藻塩製塩法を研究するきっかけとなったのだ。

 

しかし、藻塩やその製法に関する文献はほとんどなく、解明は困難を極めた。解明の糸口となったのは万葉集の一節だった。「・・・朝凪に玉藻かかりつ夕なぎに藻塩焼きつつ・・・」 この藻塩という言葉からホンダワラ(玉のついた藻)にたどり着き、10年にわたる試行錯誤を重ね、ついに藻塩製塩法解明に成功したのだ。

 

藻塩は、海水に浸したホンダワラを乾燥させるという工程を繰り返して塩分濃度を高めた「かん水」を作り、土器で煮詰めて塩を採るというものだ。ひと手間かかっているからこそ、栄養分、旨みが豊富な塩となる。

                   (参考資料:海人の藻塩HP、藻塩の会HP)