Versatile type with a slightly fine grain size.
Easy to mix and dissolve in ingredients, such as rice balls, grilled fish, lightly pickled vegetables, soups, soups, and salt sauces.
Especially effective when seasoning with salt to penetrate.

Tosa no Shiomaru crystallizes
the seawater pumped up from the sea at high tide using
only natural forces such as the sun and wind.
We do not use fire to ignite anything. Therefore, it takes about a month in the summer and more than two months in the winter to
become salt . It is exactly the salt made by the nature of Kochi. Therefore, we producers have never thought of ourselves as salt craftsmen. We think of ourselves as “salt guards ,” people who “weight” the salt created by the sea, the sun, and the wind .