The round rich flavors of Tsushima No Moshio are due to the presence of ample trace minerals (calcium, potassium, magnesium, iron, iodine, etc...) but most striking by far is the extraordinary quality of umami that comes from the techniques used in its production. Seaweed is hauled to shore and allowed to dry, sprayed with salt water which then crystalizes on the surface. This added umami flavor lends astringent food richness and rich foods freshness.