Koyo Berry Salt

Strawberry salt isn’t just a seasoning — it’s a flavor adventure that feels like summer captured in tiny crystals. When I first opened the jar, the sweet aroma reminded me of my grandma’s garden, where we’d sprinkle sugar over fresh berries and eat them right off the vine. Only this time, it’s not sugar. It’s Koyo Berry Salt, a pink-hued collaboration between Jacobsen Salt Co. and Oishii that food lovers are calling “summer in a jar.”

As someone who bakes and tests recipes daily, I’ve tried everything from smoked salts to floral blends, but this one? It surprised me. In this review, I’ll share what strawberry salt really tastes like, how to use it in your kitchen, and why it just might become your new favorite finishing touch.

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A salt flavored with strawberries

Imagine a seasoning that tastes like the ocean met a summer fruit stand. That’s exactly what happens with Koyo Berry Salt, a collaboration between Jacobsen Salt Co., a pioneer in craft sea salts from the Oregon coast, and Oishii, the farm known for its luxury Japanese-style strawberries.

The salt combines three simple ingredients: Jacobsen Kosher Sea Salt, cane sugar, and Oishii’s Koyo Berries. The result is a rosy-pink crystal blend that looks as beautiful as it tastes. Fans call it “summer in a jar” — and it lives up to the name.

What I love most is its versatility. Unlike many flavored salts that lean savory (smoked, truffle, or herb blends), this one leans playful, almost whimsical. It’s designed to pair with fresh fruit, creamy dairy, and even desserts — think burrata with berries, scoops of vanilla ice cream, or the rim of a sparkling summer cocktail.

And yes, it’s a bit of a splurge at around $18 a jar, but part of the charm is that it feels like a culinary treasure — the kind of special seasoning you pull out to impress guests or to make an ordinary Tuesday night feel like a celebration

My initial thoughts on Jacobsen Salt Co.’s Koyo Berry Salt

The first time I sprinkled Koyo Berry Salt onto my plate, I was curious more than anything. The crystals shimmered in a pale pink hue, and the aroma carried just a whisper of strawberries. I expected a bold berry punch — something like biting into Oishii’s famous Omakase strawberries — but instead, the flavor was subtler.

The strawberry notes are slightly tart and fleeting, hidden beneath the crunch of sea salt. At first, I kept adding more, hoping for that sweet, juicy burst. But the truth is, this isn’t meant to shout — it’s meant to whisper summer on your tongue.

Once I paired it with the right foods, everything changed. On vanilla ice cream, the berry tones bloomed, especially when I let the salt sit for a few minutes before tasting. The fat in the cream carried the strawberry flavor forward, making each bite taste like a seaside sundae. On fresh fruit like plums and mango, it turned the ordinary into something layered and complex. And on a crisp bite of fried chicken skin — believe it or not — the salt added a playful, fruity crunch I couldn’t stop nibbling.

It’s not an everyday pantry salt. It’s an experience salt — one that invites you to experiment and find the pairings that make it shine.

How to use it

I treat flavored salts like this as finishing salts, not cooking salts. The delicate berry notes can get lost if you stir them into a soup or braise. Instead, think of Koyo Berry Salt as the sparkle you sprinkle at the very end — the final flourish that makes flavors pop.

Here are some of my favorite ways to use it:

• On dairy → Sprinkle over ricotta, burrata, or vanilla ice cream. The creamy fat helps the strawberry flavor blossom.
• On fruit → Try it with ripe pineapple, plums, or mango. For a surprise pairing, drizzle olive oil and dust the salt on top of sliced peaches.
• On simple bites → A soft-boiled egg with strawberry salt? Trust me, it works. The salt brings brightness, and the berry note lingers just enough to make you pause.
• On drinks → Rim a margarita or sparkling spritzer glass with crushed strawberry salt for a playful, summer-ready twist.

Tip: Because the crystals are large, crumble them gently between your fingers before sprinkling. This gives more even coverage and prevents one salty “pop” from overwhelming the dish.

Just like my grandmother’s favorite kitchen wisdom — “always season with love, never with heavy hands” — this salt works best when used lightly and thoughtfully. A sprinkle here, a dusting there, and suddenly even a Tuesday night snack feels indulgent.

At $18 a jar, it’s not a seasoning for everyday scrambled eggs. But as a special pantry gem, it’s worth keeping for the moments when you want to surprise yourself or your guests.

Conclusion

When I first opened the jar of Koyo Berry Salt, I wasn’t sure if a strawberry-infused salt could really earn a place in my kitchen. But after a week of experimenting, I realized it’s less about being a “daily seasoning” and more about being a little jar of discovery. It challenges you to pause, taste slowly, and find joy in unexpected pairings.

That’s what cooking is all about — creating moments of surprise and comfort around the table. Just like my grandmother’s garden taught me to celebrate fresh berries in summer, this salt reminds me that flavor doesn’t always have to be big and bold to be memorable. Sometimes, it just needs to whisper.

So, if you’re curious, I’d encourage you to try it. Use it to finish a scoop of vanilla ice cream, dust it on ripe pineapple, or rim a cocktail glass with it at your next gathering. And when you do, tell me how you made it your own — because in this kitchen, every experiment is welcome.

Explore beautifully curated weight loss pink salt recipe ideas on Sofie Recipes on Pinterest and find your next favorite healthy habit!

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