Sea salt from Ishigaki Jima

They are known for their coral reef, tropical nature, mangrove forests.
The No Shio Ishigaki salt is made exclusively from Nagura Bay, Ishigaki Island
It has been produced architably for more than three centuries (since 1717). Only 18 people, gathered in a corporation, continue to produce it.
In the local dialect, "Nagura" means "place of the rally of fry". The premises sometimes come sin in this bay fish, clams, algae.
Our producers think that salt making is a source of life ...
Coral reefs in this area demonstrate purity and quality of water.
Here, salt manufacturing methods are traditional and environmentally friendly.
The water is drawn from the bay of Nagura, 1500 meters from the coast in a water rich in coral and algae, simmered at the cauldron to extract the salt that will dry in the sun, sometimes under greenhouse at temperatures reaching the 70 ° C. This last step requires 3 days in summer and more than a month in winter.
The salt is then roasted, preserving its very high mineral content.
We can say that this salt is a salt of coral reefs, which owes its exceptional flavor to the quality of water, algae, marine wildlife, with surrounding mangrove forests, mountain waters spilling into the bay of Nagura.

Our perfect agreements : it's a rare salt, Grand cru, to taste with your fish, seafood, seaweed. It will put your butters in values, your caramels, your pastries, a foie gras escalope, a grill, fruit with pan-stoves ...