Wajima No Kaien sea salt (NISBIM1-S):
Sea salt from Wajima, called "Wajima no Kaien", is made from sea water from the small island of Hegura-jima (4 km²), located 50 km from the Noto peninsula, Ishikawa Prefecture .
The pure seawater of Hegura Jima is evaporated by a special light system, in a room at low temperature (40 ° C), until the salt is crystallized ten days later.
The resulting crystals dissolve easily and are easily absorbed by food. This salt is softer from a health point of view.
Ishigaki Jima sea salt (NISOCE1-S):
Ishigaki No Shio Salt is made exclusively from Nagura Bay, Ishigaki Island. It has been produced here for over three centuries (since 1717). Only 18 people, gathered in a corporation, continue to produce it.
Here, salt making methods are traditional and environmentally friendly.
Aguni island "Okinawa Aguni-no Shio" sea salt (NISOKIS2-S):
Aguni-no Shio sea salt is tasty and improves your health.
Aguni-no Shio is not mass produced salt, made in a big factory. It is a craft product, hand made in a small workshop. As a result, the skills of artisans who produce this hand-made salt are essential.
The salt workshop Aguni-no Shio is located on Aguni Island, surrounded by clear water under the subtropical sun of Okinawa.