Ishigaki Jima sea salt and black Nepal Timut - Short date

Ishigaki Jima sea salt and black Nepal Timut

Yaeyama islands are famous for their coral reef, tropical nature, mangrove forests.

Ishigaki No Shio Salt is made exclusively from Nagura Bay, Ishigaki Island It has been produced here for over three centuries (since 1717).
Only 18 people, gathered in a corporation, continue to produce it.
In the local dialect, "NAGURA" means "fry gathering place."
Locals sometimes fish in this bay fish, clams, seaweed. Our producers think that salt making is a source of life ...
Coral reefs in this area demonstrate the purity and quality of the waters. Here, salt making methods are traditional and environmentally friendly. The water is drawn from Nagura Bay, 1500 meters from the coast in a water rich in corals and seaweed, simmered in a cauldron to extract salt that will dry in the sun, sometimes in a greenhouse at temperatures up to 70 ° C.
This last step requires 3 days in summer and more than one month in winter. The salt is then roasted, preserving its very high mineral content.
We can say that this salt is a salt of coral reefs, which owes its exceptional flavor to the quality of water, algae, marine fauna, nearby mangrove forests, mountain waters flowing into the bay of Nagura.

We have associated this grand cru salt with black timut berries from Nepal, commonly known as grapefruit pepper even though it is a berry and not a pepper.

Our black timut berries are harvested in the southern regions of Nepal, more precisely in the Mahabharat mountains. Harvested at full maturity, they are dried naturally in the sun.

Our perfect pairings : this fragrant salt will perfectly enhance raw scallops, shrimps, lobster, lobster, shellfish, cuttlefish, grilled fatty fish (sardines, mackerel, herring) or even sea bass, sea bream, brill, sea bass.
You will also enjoy it on a pan-fried duck foie gras escalope, on a duck breast, a grilled beef tab, chops or a saddle of lamb, a fillet of deer or a knob of venison ...