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Aguni salt, which I’ve been using for over 20 years, is made on a small island that you can reach by flight from Okinawa’s main island. It’s made from 100% seawater surrounding Aguni Island. Rich in flavour, it enhances the natural umami of ingredients.

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Aguni salt, which I’ve been using for over 20 years, is made on a small island that you can reach by flight from Okinawa’s main island.
It’s made from 100% seawater surrounding Aguni Island. Rich in flavour, it enhances the natural umami of ingredients.
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This nikomi is another incredibly tasty pork dish from my absolute favorite izakaya. Different parts of pork are simmered in a soy sauce-based broth in a big hot pot. Under all the pork, you’ll find tofu that’s been quickly simmered and has soaked up all the flavour. I always order a boiled egg as a topping- it’s cooked in the same pot and tastes amazing. On top, there’s chunky chopped leek, Japanese mustard, and I usually sprinkle some shichimi, a Japanese chilli spice. The umami is deep, and the flavour and texture are rich and complex. Honestly, it’s hard to describe just how good it is- but one thing’s for sure: it goes perfectly with a beer!