Matsu smoked mussels with Kelp Salt

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