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Description
Bamboo Charcoal Salt
This black salt is made by packing sea salt into a three year old bamboo and slowly roasting it over three days using traditional Japanese furnaces. The result is a milder salt, with a hint of smokiness and a sweet finish. Visibly interesting as well, this is a great finishing salt for anything from sushi (especially squid or tuna) to yakiniku (grilled meats) to pasta.