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.
Traditionally, in Noto, the banked salt-terrace method (agehamashiki-enden) has been popular, where seawater is sprayed on salt beds covered with sand. The water is then evaporated by the sun and the concentrated brine is boiled down to make salt. This method could not be used in bad weather and was limited to summer months making it difficult to have a stable supply of salt.
The indoor sloping salt terrace method manufacturing is operated all year round regardless of the season or weather, allowing for a stable supply of high-quality pure Noto salt. With no pollution from exhaust gases or PM 2.5 particles and is more hygienic compared to the banked salt-terrace method. This method improves the working environment for salt cultivation, keeping workers indoors, away from harmful UV from the sun and heat, while keeping the traditional Noto salt production methods.