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Hawaiian Bamboo Jade Sea Salt - Medium - No. 57

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Hawaiian Bamboo Jade Sea Salt - Medium - No. 57

Availability: In stock

Product Name Price Qty
No. 57 - 4 oz.
No. 57 - 1 Pound
No. 57 - 2 Pounds
No. 57 - 5 Pounds
No. 57 - 10 Pounds
No. 57 - 40 Pounds
Hawaiian Bamboo Jade Sea Salt - Medium - No. 57 - 4 Oz Glass Spice Jar
Test Tube - Hawaiian Bamboo Jade (Coarse)


Hawaiian Bamboo Jade Sea Salt

(Medium) - No. 57

Island of Hawaii

Finishing, Table & Cooking - Sea Salt, All Natural

Hawaiian Bamboo Jade Sea Salt

This jade green salt combines the best of Hawaii and Chinese herbal medicine. Certified organic bamboo-leaf extract, prized in southern China as a health aid is infused into the pure white Hawaiian sea salt, yielding a savory finishing salt with abundant amino acids, antioxidants and vitamins.

This salt will add that extra touch to all types of Asian cuisine such as stir-fry and soups, or use with your favorite pork, chicken, or beef dishes. Beautiful in a salt dip, sprinkled on vegetables or crudités. Try on the rim of your favorite cocktail..


About the Salt

Commercial table salt contains approximately 99% sodium chloride. A scientific analysis performed on the Molokai "whole salt" harvested by traditional methods contained only 84% sodium chloride, a distinct health benefit. The remaining 16% was comprised of some 80 natural elements, electrolytes, and trace minerals that imparted the salt's exceptional taste qualities.

Research evolved into a vision: to create a new, high-technology company able to produce the world's finest gourmet sea salts in commercial quantities, laying the foundation for a unique, micro-economic business model for Molokai residents.

In the Hawaiian language, "kai" means "ocean," the source of life, so the fledgling company was named Hawaii Kai - with a mission to produce an incomparable suite of ocean-based products, bringing to the world the essence of the source.

Natural and Kosher Certified

Additional Information

Kosher Certified Yes

Grilled Seafood with Lime-Soy Sauce and Green Jade Sea Salt

yields 4 servings


Fresh juice from 4 limes
1 tbsp. Lime zest
.3 cup (one-third) rice vinegar
1 tbsp. soy sauce
1 tbsp. Hawaiian Green Jade Sea Salt
1 tbsp. peanut or vegetable oil
2 tsp. ginger, minced
1 tsp. cilantro, chopped
1 tsp. honey
1 pound swordfish, halibut or salmon steak*


In zipper plastic bag, combine first nine ingredients

Set aside half-cup marinade for basting

Place steaks in zipper bag, turning once to coat both sides

Let steaks marinate for 30 minutes at room temperature

Place steaks on grill over hot coals

Grill 5 to 7 minutes on each side, basting occasionally with reserved marinade

Just before serving, drizzle with remaining reserved marinade.


Grilled Tuna with Lime, Coriander and Green Jade Sea Salt Rub


5 tsp (one-half) crushed dried chilies
5 tsp (one-half) Green Jade Sea Salt
1 tbsp mixed peppercorns
1 zest of lime
1 tsp coriander seeds
Olive oil for brushing
 2 tuna steaks


Pound the chili, sea salt, peppercorns, lime zest and coriander seed using a pestle and mortar

 Brush tuna with olive oil on both sides

Sprinkle and rub onto a plate and press the steaks into mixture

 Cook the tuna on the grill or in a non-stick frying pan, for 1-2 minutes on each side, or according to preference.

Broccoli Salad and Crab with Green Jade Sea Salt

yields four servings


1 pound cooked crab meat or Surimi*
2 cups broccoli florets
.5 cup (one-half) red onion, sliced
.5 cup (one-half) red bell pepper, sliced
.5 cup (one-half) cucumber, sliced
1 cup chow mein noodles, crispy
2 cups mixed salad greens
Surimi (imitation crab meat) may be substituted for fresh crab meat


2 tsp. Green Jade Sea Salt
5 cup (one-half) mayonnaise
2 tbsp. Sugar
3 tbsp. Seasoned rice vinegar
1 tbsp. Satay Thai-style marinade  


Flake crab, reserving larger pieces for garnish

Combine crab, broccoli, red onion, red bell pepper, cucumber and chow mein noodles in a large bowl, then set aside

Prepare dressing and combine thoroughly with crab mixture. (dressing may also be served on the side)

Arrange mixed salad greens on a large platter

Spoon crab mixture over the greens, arranging reserved larger pieces of crab on top

Garnish with lemon wedges.


Tonkatsu Crispy Pork Cutlet With Green Jade Sea Salt

yields four servings


2 tbsp.Green Jade Sea Salt
4 pork cutlets (kuro buta if available)
2 eggs, raw
2 tbsp. course black pepper
.25 cup (one-quarter) panko breadcrumbs
.25 cup (one-quarter) flour
1 cup white cabbage, sliced very thinly
.25 cup (one-quarter) red cabbage, sliced thinly
2 tbsp. parsley, finely chopped
1 wedge lemon

Tonkatsu Sauce:

 .5 cup (one-half) Worcestershire sauce
3 tbsp. soy sauce
3 tbsp. catsup
2 tbsp. onion juice
1 tbsp. lemon juice
1 tbsp. dried mustard


Cut pork cutlets into quarter-inch slices

 Salt with 1 tbsp. Bamboo Jade Green Sea Salt and 1 tbsp. coarse pepper

 Beat eggs in bowl with a little water

Coat slices with flour, dip in egg mixture

 Coat with panko, refrigerate for one hour

 Heat oil in a wok to 350? F

 Add coated cutlet slices to wok; cook until golden brown on both sides

 Remove and drain on paper towel

 Place cutlets on bed of white and red cabbage, garnish with parsley and lemon wedge

 Serve with rice and dip in Tonkatsu sauce.


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