Kojira Umami Salt Duo 
Handmade Wooden Salt Spoon 
Gourmet Salts for Restaurant-Level Cooking
Seasoning is the difference between food that tastes fine and food people remember. Kojira Gourmet Salts make the food you serve taste more vivid. Eggs, rice, steak, vegetables, fish, pasta, potatoes, olive oil, and bread gain depth, brightness, and flavour in one step.
Every Kojira Gourmet Salt begins with our artisan mineral salt from Northeast Thailand, reduced over wood fire, sun-dried, and harvested by hand. From that foundation, we do the deeper work first: fermenting mushrooms, preserving whole lemons in salt for six months, and ageing garlic before working these ingredients into the mineral crystals. The result is salt with real flavour, natural minerals, and ingredient depth in every pinch.
Sprinkle, stir, fold into a sauce, or finish at the table. Roast a chicken. Finish a bowl of rice. Fold it into warm olive oil. Season yoghurt into a sauce. You will taste the difference before anyone says a word.
Choose the Salt That Fits How You Cook
Everyday cooking
For eggs, rice, pasta, and vegetables.
A clean, steady, mineral-rich foundation salt for daily cooking and finishing.
Dark umami
For steak, eggs, mushrooms, rice, and savoury dishes.
Slow-aged black garlic brings dark umami, mellow sweetness, and depth.
Mushroom depth
For proteins, broths, noodles, mushrooms, and savoury cooking.
Kojira Fermented Mushroom Salt
Fermented shiitake, orinji, and shimeji bring mushroom umami and lactic clarity.
Bright citrus
For fish, vegetables, yoghurt, olive oil, and lighter dishes.
Preserved lemon brings citrus brightness, savoury depth, and mineral salt together in one step.
Start with the salt that fits your daily cooking, then add the others as your table expands.
Make the Food You Serve Taste Better
Good cooking often comes down to one small adjustment before you serve. A little more depth. A little more brightness. A little more savoury strength.
Kojira Gourmet Salts are made for the food you already cook: eggs, rice, steak, roasted vegetables, fish, pasta, potatoes, olive oil, and bread. Use them as finishing salts, or work them into sauces, dressings, marinades, yoghurt, butter, oil, and dips when you want more depth without building everything from scratch.
A small pinch can bring umami, brightness, clean mineral depth, mellow sweetness, or aromatic lift. Use it when food tastes almost right, but still needs something more.
We do the slow work first.
We ferment mushrooms in small batches, age whole garlic cloves until they become dark and savoury, and preserve whole lemons with salt and time. Then we bring those ingredients into mineral salt so that depth is ready when you cook.
Your fried egg becomes richer. Tomatoes taste brighter. Rice feels less plain. Steak gains depth. Olive oil and bread become something worth slowing down for. Roasted vegetables taste more deliberate. A quick yoghurt sauce suddenly tastes like you planned it.
No artificial flavours. No artificial colours. No synthetic sweeteners. No shortcut compounds pretending to be flavour.
Just real ingredients, prepared carefully, and made easy to use.
Why Whole Ingredients Matter
The flavour comes from real ingredients, not extracts or isolated compounds. Mushrooms retain their natural structure after fermentation. Garlic is aged as whole cloves. Lemons are preserved intact before the peel, pulp, and aged citrus brine are worked into the salt.
Whole ingredients bring more than flavour. They bring texture, aroma, and naturally occurring compounds often reduced by industrial processing. We do not use artificial flavours, colours, sweeteners, preservatives, or isolated flavour compounds to imitate depth.
In busy urban kitchens, it is not realistic to ferment mushrooms, age garlic, or preserve lemons every day. Integrating them into mineral salt makes that depth practical.
No extra preparation. Just better seasoning.
Made in Bangkok
Maison Kojira is made in Bangkok, where access to Thailand’s growers, salt lands, herbs, fruits, botanicals, and year-round harvests shapes how we source ingredients.
Whenever Thailand offers the right ingredient, we source it here. Our artisan mineral salt comes from our family salt lands in Northeast Thailand. Black garlic, preserved lemons, fermented mushrooms, herbs, botanicals, and many of the ingredients we use are grown, harvested, or crafted close to home.
Working close to producers allows us to choose ingredients when they are fresh, seasonal, and worth using, rather than building flavour from anonymous commodity inputs.
Some ingredients belong to particular growing regions. When origin materially shapes quality and character, we source from the places best suited to that ingredient.
Exceptional food begins with exceptional ingredients, whether they come from just outside Bangkok or from regions further afield.
Cook Better With Salt
Finishing Salt Guide
How Chefs Use Finishing Salt
How to Salt Vegetables
When to Salt Eggs
Olive Oil Bread Dip
What Is Umami Salt?
Choose Your Salt
Start with the salt that fits your daily cooking, then add the others as your table expands.