Four times a month, they treat nearly 80,000 liters of sea water from Noto Island to produce only 200 kg of seascape. Each grain of salt bears their love and their message of good health and taste.
The seawater of the island of Noto is considered one of the cleanest coastal Japan, which encouraged local residents to start production of salt in the 16th century.
The sea in the Noto peninsula is animated by an abundant and strong current from the encounter between a warm current and a cold current.
In the Noto Peninsula, the traditional salt production method is called AGEHAMA-shiki: Salt craftsmen take seawater, poute on the sand until dryingly and condensation.
Our women craftsmen make this salt according to a very unique process developed by themselves. Clean seawater is sprayed on bamboo blinds, suspended from the ceiling and reaching the floor. While salt water flows along the blinds, part of the humidity evaporates.
The salt water collected is sprayed again on bamboo blinds. The repetition of this process ends up producing saturated salt water. This is then transferred to a large stainless steel cauldron about 7 feet in diameter and crystallized, on soft wood fire after 48 hours.
Like other Japanese sea salts, Suzu Shio is slightly wet.
The salt is then introduced into 3-year bamboo woods, themselves placed for 3 days in traditional ovens to bamboo carbonization. The salt contained in bamboo is a real sea salt containing natural minerals that bring bitterness, softness, light acidity and, of course, salty.
The final result is a salt containing bamboo charcoal residues, hence its slightly blackish, softer color, with a soft salinity, a smoke tip and a soft finish, a very rich umami.
Like other Japanese sea salts, Suzu Shio is slightly wet. It contains balanced mineral components and excellent distinctive taste.
This very rare salt, Grand Cru, is recognized as one of the best salts in Japan and is appreciated as a finishing salt for sushi (especially squid and tuna), sashimis, grilled meats, pasta, tempura and Other fried products, soups, vinaigrettes, cooled or braised dishes ...
Our perfect agreements : This is an excellent finishing salt for everything, sushi (especially squid and tuna), sashimis, grilled meats, pasta, tempora.
The manufacturer: SHINKAI SHIO SANGYO
Shinkai Shio Sangyo was established in 1998 by Mr. Shoji Koyachi as a small research project to bring back a formerly forgotten salt production process in a former salt producing region, Nagahashi, in the city of Suzu, on the Noto peninsula. After three years of study and research, the company began producing sea salt with a team of three employees, Ms. Junko Tsunetoshi, Ms. Tadako Shimo and Ms. Eiko Miyashita. These three women perform heavy tasks of the salt production process with rare help from powerful masculine associates. Four times a month, 20,000 gallons of seawater are treated to produce only 400 pounds of marine salt. This delicious sea salt comes from the hands of three women workers and determined. Each grain of salt bears their love and their message of good health and taste.
