Salt End of sea from the island of Noto

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 of 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.
Our salt is manufactured according to a very unique process developed by our craftsman. 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 smoke tip and a soft finish, a very rich umami.
This very rare salt, Grand Cru, is recognized as one of Japan's best salts.

Our perfect agreements : This is an excellent finishing salt for everything, sushi (especially squid and tuna), sashimis, grilled meats, pasta, tempora.