About the "salt" that was once used in egg mayonnaise

Among the seasonings sold in stores,
This is an introduction to products that are particularly good for your body.

This is "Awakuni Salt" produced in Okinawa Prefecture.

The seawater is pumped from the emerald-colored coral reefs of Aguni Island, Okinawa Prefecture.
It is a crystal. It is a gift from nature, so it is difficult to produce it when the weather is bad.
There were also times when we had to wait for delivery.

The other day, when I was trying out some pork cutlets in a restaurant, instead of the sauce,
We had them eat it with this "Awakuni Salt".

The smooth, salty taste and the delicious flavor of the Tategamori Highland Pork stand out.
Those who ate the dish also bought some "Awakuni Salt".

As with anything, I know that too much salt is not good.

This salt is a product that makes you think that it is actually the kind of salt that the human body needs.

The photo above shows the egg mayonnaise that was used in the past.

The salt used is "Awakuni Salt" from the Okinawa Sea Salt Research Institute and "Chidori Vinegar" from Murayama Vinegar Company in Kyoto.

Manufacturing and sales department

Minako Kikuchi