Kojira Steak Salt Set

The Art of the Perfect Steak

A beautifully marbled Wagyu. A thick-cut ribeye with a magnificent crust. A 1.5 kg tomahawk that barely fits the carving board. You’ve chosen the beef. You know what you want from the fire. And there’s real pleasure in getting every detail just right.

We crafted the Kojira Steak Salt Set for exactly that pleasure. First, Kojira Artisan Mineral Salt, pure, wood-fired and sun-dried. Then two indulgently rich umami salts: Kojira Black Garlic Salt and Kojira Fermented Mushroom Salt, packed with as much flavour as we could coax from their ingredients. 100% natural. Nothing artificial. Together, everything you need to season the perfect steak.

Kojira Artisan Mineral Salt: Great Steak Starts with Great Seasoning

A magnificent crust means little if the meat underneath is underseasoned. A good steak salt needs time to work beneath the surface, especially when you’re cooking a thick ribeye or an enormous tomahawk.

Season your steak in advance with Kojira Artisan Mineral Salt. As the salt dissolves into the meat’s natural moisture, it gradually works beneath the surface, bringing out the beef’s rich, savoury flavour. For particularly thick cuts, salting the night before gives it more time to work its way in.

Wood-fired, sun-dried and harvested by hand from our family salt fields in Isaan, Kojira Artisan Mineral Salt has a softer, rounder salinity that enhances the natural flavour of the beef. A foundation for exceptional flavour, from the crust to the juicy meat beneath.

Kojira Black Garlic Salt: Dark, Balsamic Richness for the Crust

Kojira Black Garlic Salt brings deep, roasted richness, dark sweetness and balsamic umami to the crust. Rub it into the meat before gentler cooking, add it once a hard sear has developed the crust, or finish the steak while the fat and juices are still warm.

Our black garlic is slowly aged for five weeks, developing flavours reminiscent of roasted garlic, molasses, dried fruit and balsamic vinegar. At 28% black garlic, we’ve packed remarkable flavour into every pinch.

When applied before cooking, the black garlic becomes part of the steak’s seasoned surface, adding richness as the meat cooks. For an intense, high-heat sear, add it after the crust has formed to prevent scorching. Finish with a little more while the steak is still hot, and its dark, balsamic character comes through more directly in the warm fat and juices.

Kojira Fermented Mushroom Salt: Deep Umami in the Fat and Juices

A perfectly cooked steak has more to offer than its crust. There is the warm, rendered fat, the juices released as you carve, and the deep savouriness of the beef itself.

Kojira Fermented Mushroom Salt takes that richness further. Scatter a little over a hot steak as it rests or just after carving. The salt dissolves into the warm juices, while the mushroom aromas mingle with the rendered fat. The result is a deeper, fuller savoury flavour that lingers beautifully.

We ferment Shiitake, Shimeji and Eringi mushrooms, then carefully dry them to concentrate their flavour. Each 80 g jar begins with 400 g of fresh mushrooms, creating an intensely savoury seasoning with earthy, almost stock-like depth.

It’s particularly good over freshly carved steak, where the warm fat and juices carry the mushroom’s rich umami into every bite. A final touch that makes the beef taste even more intensely savoury.

The Steak Lover’s Collection

There’s always another steak worth perfecting. A new cut to try. A better crust to achieve. A flavour worth discovering.

Three exceptional steak salts give you more to work with, from beautifully simple seasoning to rich, indulgent umami. Whether it’s a Wagyu ribeye or an enormous tomahawk, the Kojira Steak Salt Set belongs beside the cutting board.