This is completely sun-dried salt, made using only sunlight and sea breeze, without relying on any heat or electricity.
For 365 days a year, the seawater is stirred by hand every few hours to cultivate salt crystals. It takes 3 to 4 months to complete, and because the crystallization is done slowly and carefully, the mineral components in the seawater are not easily lost, and the finished salt has a mellow, flavorful taste that is a concentrated essence of the bounty of the sea.
The large-grain salt crystals are approximately 1.2 mm in size. They have a firm, distinct texture, a crisp feel, and a smooth melt-in-your-mouth quality, characterized by a mellow salty flavor.
It pairs well with meat and fish dishes. The mineral-rich, coarse-grained salt brings out the umami of meat and fish. It's especially recommended for simple dishes that are finished with just salt, such as steak, yakitori, and grilled fish.
Additionally, when added to ice cream or Japanese sweets with red bean paste fillings (such as ohagi, kintsuba, and dorayaki), it adds a flavorful and textural accent, further enhancing the sweetness.
We hope that through the salt we produce, we can help as many people as possible learn about the completely sun-dried salt-making method and the mellow, delicious taste of our salt.