Amabito No Moshio Ancient Japanese Seaweed Salt - 300 gram bag dessert In honor of their 30th

In honor of their 30th anniversary

How should I eat my panettone

The first bite is all texture: soft

this smaller-sized panettone brings all the brightness and flavor of southern Italy in a perfectly giftable form

It freezes beautifully and keeps its luxurious flavor and texture

Amabito No Moshio Ancient Japanese Seaweed Salt - 300 gram bag dessert In honor of their 30th300 gram bag Japan As featured on Netflix series, SALT FAT ACID HEAT with Samin Nosrat Naturally higher in iodine, due to how the salt is made. From Alice Gordenker at the Japan Times: "There's a lot we don't know about salt making in ancient Japan, according to Hiroki Takanashi, curator at the Tobacco and Salt Museum in Tokyo, but the very earliest method was probably burning Hondawara seaweed and using the resulting ashes for their salt content.