Kelp Mizushio comes in three concentrations.
Mori (15%)
Made from beet sugars and traditional Japanese herbs. These are infused into the kelp and salt solution, creating a light, subtle taste, suitable for use in dishes such as fish or meat carpaccio, seasoning of roast chicken, and as a replacement for salt when boiling pasta.
Umi (17%)
Umi is flavored with dried bonito, scallops and shrimp, as well as shiitake mushrooms. Added to the kelp and salt solution, this gives a fuller body than Mori, and is well suited as a seasoning for tuna steaks, as a soup stock and for making quick Japanese tsukemono (pickles).
Gen (Professional: 25%)
Made from the same ingredients as Umi, Gen is targeted at the professional user. Gen can replace salt in almost any situation, and is often used when preparing food for overnight saving. It is ideal for curing fish, and has been scientifically shown to not just cover up the odor of seafood (such as raw fish and oysters), but to actually combine with those odor molecules and render them inert.
Standard packaging:
Mizushio:
Bottle: 1 ctn = 6 x 900ml (30 floz) bottles
Atomizer: 1 ctn = 10 x 150ml (5 floz) atomizers
Best used within: 8 months
