The story
On Guimaras, islanders gather driftwood carried in by the tide, already saturated with salt. It is burned, and seawater is passed through the ash.
The brine is cooked with a measure of coconut milk in moulds until it hardens into pale blocks — a salt with body, fat, and a whisper of smoke.
Tultul is scraped or shaved into rice, soups, and vegetables. It seasons and enriches at once.
In the kitchen
Shave into rice, broths, and braises, or serve as a grating block beside grilled shellfish.