Seaweed tea salt

Seaweed tea salt

By
From
Becasse
Makes
110 g
Photographer
Steve Brown

This Japanese-inspired salt is especially good with marron, tuna and whiting. You can find the seaweeds in Chinatown or in the Asian section of most major supermarkets.

Ingredients

Quantity Ingredient
2 tablespoons crumbled dried konbu seaweed
2 tablespoons crumbled dried wakame seaweed
1 teaspoons marco polo tea
2 teaspoons sugar
freshly ground pepper
100g fleur de sel

Method

  1. Place all ingredients except the salt in a spice blender and pulse to a medium-fine powder. Rub the mixture into the salt with your hands. Store in an airtight jar and refrigerate. Use within 2 weeks.
Tags:
restaurant
Becasse
Justin
North
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