Sansho-suola

This arrived and I immediately used it on grilled salmon, and the citrusy kick from the sansho lingers in the best way. It’s the kind of finishing salt that makes you slow down and actually taste each flake.

The flake texture is what got me—it dissolves fast but leaves these little pops of citrusy heat that linger. I’ve been using it on roasted veggies and even rimming a cocktail glass, and it’s been a fun, unexpected twist every time. Shame it’s limited-edition, I’m already rationing the tin.

Sprinkled this over a simple fried egg and the citrusy heat crept up in the most pleasant way—those flaky crystals from Netarts Bay melt fast and even. It’s a tiny jar, but a little goes a long way, and I’m already rationing it for my next batch of roasted veggies.