Artisanal Okinawan sea salt made exclusively from the seawater of Kudaka Island.

The salt is crafted slowly and carefully over the course of two to three weeks, allowing the salt to develop a mellow flavor and natural sweetness. Each batch of salt crystals forms differently depending on subtle changes during production, and every stage is closely monitored by hand to preserve the ideal texture and character.

Because every process — from simmering the seawater to packaging — is completed carefully by hand, the resulting salt has a rounded, gentle taste that enhances the natural flavor of ingredients without overpowering them.

The name “Itadaki Maasu” combines maasu, the Okinawan word for salt, with the spirit of gratitude found in the phrase itadakimasu. The product name reflects appreciation for the blessings of Kudaka Island’s natural environment.

Large-grain salt is especially recommended as a finishing accent for dishes such as steak and grilled meats.