Hokkaido Kombu Umami Salt – Wild Kelp Sea Salt, No MSG, No Additives, 1.7oz

Hokkaido Kombu Umami Salt by SUI of Tokyo is a finishing seasoning that changes how you think about salt. Two premium Japanese ingredients — Goto-nada sea salt, harvested from one of Japan's most prized saltwater regions, and kombu dashi extracted from wild Hokkaido kelp — are combined to create a seasoning with mild saltiness and a quiet, savory depth that lingers on the palate long after you've taken a bite.

Two Premium Ingredients, One Exceptional Salt

Goto-nada sea salt comes from the waters off the Goto Islands in Nagasaki Prefecture — known for clean currents and high mineral content. Wild Hokkaido kombu is among the most glutamate-rich seaweed in the world. Together, they create a salt that doesn't just season — it adds a layer of natural umami that no MSG-based seasoning can replicate. The result is noticeably rounder and more satisfying than ordinary salt.

How to Use Hokkaido Kombu Umami Salt

Think of this as a direct upgrade to table salt — use it anywhere salt goes, and notice the difference:

• Steak & grilled meats — season before or finish after cooking
• Tempura & karaage — the classic Japanese dipping salt pairing
• Grilled fish & seafood — enhances natural ocean flavors
• Vegetables — roasted, steamed, or raw salads
• Tofu & eggs — transforms simple dishes with minimal effort
• Rice & onigiri — a pinch brings out the sweetness of the grain
• Pasta, soups & sauces — replaces plain salt for added depth
• Popcorn & snacks — an unexpected but addictive upgrade

Key Facts

• No MSG · No preservatives · No artificial additives · Non-GMO
• Sea salt: Goto-nada (五島灘), Nagasaki Prefecture
• Kombu: 100% wild-harvested Hokkaido kombu dashi

PRODUCT DETAILS