Red Rock Zen

• Hawaiian Red Clay Salt
• Miso
• Scallion
• Coconut aminos
• Fresh ginger
• Thai chili
• 100% real wasabi
• Citrus

• Sushi and sashimi. This is where real wasabi belongs — and this salt has it. Finish your rolls or use it as a dipping alternative.
• Charcuterie boards. Sprinkle it straight over the entire board right before you serve. It looks stunning against the cheeses and meats, and every bite gets a little burst of flavor.
• Stir-fry. Add at the end, not the beginning. The miso and coconut aminos deepen everything already in the pan.
• Ramen and miso soup. A pinch on top before you eat. It layers on flavors that are already there and makes them louder.
• Grilled salmon or tuna. Press it into the flesh before it hits the heat. The citrus and ginger do exactly what a marinade would, in about three seconds.
• Avocado. Halved, straight from the skin. The umami hits in a way that makes this feel like a restaurant dish.
• Roasted vegetables. Especially broccoli, bok choy, or snap peas — anything that wants to taste more Asian-inspired.
• Fried rice. Finish the pan right before plating. It pulls the whole dish together.
• Steamed edamame. Skip the plain sea salt. This hits every flavor note edamame is missing on its own. Be sure to grind it!
• Eggs. Scrambled or soft-boiled — the ginger and scallion make it feel intentional in a way regular salt never does.

Want finer coverage? Our grinder attachment fits right on the jar.