An island-based food designer crafted this culinary salt using kombu grown by fishermen from Furong’ao in Nangan and Qiaozai Village in Beigan, Matsu, as part of their winter off-season work. Harvested in the following spring and naturally sun-dried, the kombu is then stir-fried with summer-harvested salt from the Jiounan Salt Fields to create Matsu Kombu Salt. Building on this base, dried mussels—once a staple in traditional Matsu fishing villages—are added to intensify the ocean umami. With visible shreds of scallop and the rich flavor of dried mussels, this seasoning salt is perfect for enhancing steak or seafood dishes. Just a sprinkle delivers a burst of savory aroma and a layered, indulgent taste experience.
Extended Video｜Kelp, Oh Kelp, from the Bay｜Kombu Introduction Tour Video
https://www.youtube.com/watch?v=HRAoaYarszU
Product Description
Product Details
- Material
- Fresh Ingredients
- How It's Made
- Handmade
- Where It's Made
- Taiwan
- Stock
- Down to the last 10
- Ranking
- No.10,755 - Food & Drink | No.378 - Other
- Popularity
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- 504 views
- 4 have saved this item
- Product Type
- Original Design
- Listing Summary
- A food designer uses Matsu-cultivated kelp, stir-fried and dried with summer-harvested sea salt to create kombu salt. Dried mussels—once a common ingredient in traditional fishing villages—are then added, concentrating the rich umami of the ocean into this flavorful seasoning.
Food Information
- Best Before
- 365 day(s) after the manufacturing date
- Allergens
- Other
- Storage Method
- Room temperature、Avoid heat、Keep dry、Avoid direct sunlight
- Volume
- 50.0g x 1
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