Delicious salt produced from the Sea of Japan currents
Inner Noto peninsula seawater, where cold and warm ocean currents intersect, is rich in plankton and has a low risk of pollution by rivers, making the best water quality and raw materials for salt. The salt made from 100% pure seawater has a natural taste with an abundance of minerals. Enjoy the flavors that symbolize the richness of the Noto peninsula, with its granular texture and well-rounded tenderness.
Stable and hygienic production of salt using “Sloping salt-terrace method”
All Shinkai salt is made by the “Sloping salt-terrace method”(ryukashiki-enden). This method was contrived to improve hygiene and efficiency while making the best use of the well-preserved traditional manufacturing method. The salt is produced by spraying a mist of seawater and drying on Yoshizu (Knitted Yoshi reed screen) hung indoors to create “brine water” (salinity: about 10 to 11%). Production of this 10 to 11% salinity brine or Kansui is what makes this method unique.
Salt nurtured by Noto people, land, and nature.
Noto peninsula’s Satoyama Satoumi is registered as a Globally Important Agricultural Heritage Site, it is a valuable land with a traditional culture that makes the most of nature. The people of Oku Noto are known for their empathy and kind personality, also known locally as “Noto is a kind land”. The taste is cultivated by the sincere and hard-working Noto people who have carefully nurtured the food culture of Noto.