The Agehama salt making technique has a history of more than 400 years, existing only on the Noto peninsula, Japan.
Not only has beautiful natural scenery, Japan’s Noto Peninsula also possesses a specialty that is not found anywhere else. It is table salt made using the traditional Agehama method.
The Agehama salt making technique has existed in the Noto peninsula for more than 400 years.
Mr. Ryoichi Toya has been with this salt industry for 23 years. Currently, each year he produces about 3.5 tons of salt.
Mr. Ryoichi Toya has been with this salt industry for 23 years.
“People say that people who live by the sea are blessed with treasures,” said Mr. Ryoichi Toya. I’m Ryoichi Toya and I make Agehama style salt. The Agehama salt making technique exists only here, on the Noto peninsula. Agehama has a history of more than 400 years. I’ve been doing it for 23 years.”
Salt makers usually start at 4:30.
Mr. Ryoichi Toya shared: “To make Agehama salt, we first use sea water to irrigate the sand fields of about 330 m2. I can carry 70 liters of water each time and do this job 19 times for each batch of salt. For every 1.2 tons of sea water, 120 kg of salt can be made.
When the sand in the fields has dried, the farmers make excellent salt into wooden barrels and continue to pour seawater in. They then filtered the water and boiled it in a large pot until the water evaporated, leaving only crystals of salt. The mixture was boiled for 6 hours, and it took a whole week of labor to fill this 600-liter pot with salt.
To make Agehama salt, the workers take sea water to irrigate the sand fields about 330m2 wide.
“I usually sleep next to him during cooking time. This type of salt is mainly used for food,” added Ryoichi.
Sand contains a lot of iron, so the salt made by the Agehama method is rich in minerals and is often used to prepare dishes . It has a moderately salty taste, has a fine grain, and makes a great seasoning for rice balls.
Agehama salt is rich in minerals.
The demand for Agehama salt in Japan is increasing day by day. Mr. Ryoichi Toya currently has 2 production facilities and aims to supply the market with 10-12 tons of salt per year.
“Many children come here and I teach them how to make salt. I told them that salt is a treasure from the sea,” said Mr. Ryoichi excitedly.
For him and many other salt farmers, salt is a priceless treasure that nature bestows on the inhabitants of Noto Island.