Shinkai Shio Sangyo was founded in 1998 by Mr. Shoji Koyachi as a small research project aimed at reviving a long-forgotten salt production process in an ancient salt-producing region, Nagahashi, in the town 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 carry out the demanding tasks of the salt production process with rare assistance from powerful male associates. Four times a month, 20,000 gallons of seawater are processed to produce just 400 pounds of sea salt. This delicious sea salt comes from the hands of three hardworking and determined women. Every grain of salt carries their love and their message of good health and fine taste.
