100% Seawater From Wajima, Ishikawa Prefecture. Wajima City has prospered from fishing since ancient times, and is a town where you can get a lot of fresh seafood depending on the season. Wajima seasalt is made from seawater taken from the rich Sea of Japan in Wajima, Ishikawa Prefecture A Salt That Dissolves Easily, Perfect For Cooking Wajima seasalt is a salt that is crystallized by slowly evaporating and concentrating at a low temperature by applying heat at the same level as body temperature without cooking in a kettle. Therefore, it dissolves easily. In addition, it also has the effect of decomposing ingredients and promotes fermentation. Optimal Balance For Fermentation. Wajima is the production area of the rich umami seasoning "Ishiru". Ishiru, a type of fish sauce, is made by pickling the guts of sardines, mackerel, squid, etc. in salt and fermenting them. Fermentation requires a balance between sodium, which inhibits putrefaction, and magnesium and zinc, which promote fermentation. Wajima seasalt has a balance of these components that are suitable for fermentation, so it produces the ultimate taste and umami during fermentation. Wajima Seasalt Is Made At A Salt Workshop In Wajima City, Ishikawa Prefecture Wajima Seasalt Workshop This product is carefully made by a salt manufacturer called "Noto Wajima Sea Salt", located in Wajima City, which is famous for the Wajima Morning Market. At the workshop, salt is made indoors without the use of pots or fire. Salt Making Equipment The 49m ² ² ² salt workshop has a large stainless steel water tank and two salt making tanks that are about half the size and have excellent heat retention. A special light is hung in each aquarium, and the light evaporates the brackish water to produce salt. Making Salt With Heat And Wind An environment similar to that of Guerande in France, which is famous for producing high-quality salt, has been recreated indoors. Instead of the sun, light is applied to the brackish water and a fan is used to create wind, which causes salt crystals to form. Original Special Light Under the umbrella, a special light that emits a high temperature of 350 degrees is installed. The seasalt workshop had a heat source company to develop an original light, and the light they're using now is the 4th generation that has been improved from the initial model. Brine Making Seawater taken from Wajima is poured into a tank containing brackish water with a salinity of around 25% to create new brackish water. By carefully mixing brackish water with different concentrations on the upper and lower sides, it is possible to efficiently create brackish water with a high salt concentration. In the process, the brine becomes more transparent. To The Brine Tank Once the brackish water has a high salt concentration, it is pumped into the tank. In the depths of winter in the Noto sea, there are many days when ships cannot leave the port due to storms. If you keep the brine in a tank, you can continue to make salt stably even in the middle of winter. Salt Crystals From Brackish Water The brackish water stored in the tank is transferred to the salt making tank, and then the light is applied. When the water in the brackish water evaporates and the salt concentration reaches saturation, salt crystals float on the surface and salt is formed overnight. By carefully observation and adjustment of the brine, salt crystals will form quickly. Light Height Adjustment Bringing the light close to the surface of the water will make salt in a short time, but if it crystallizes too quickly, the salt will be too fine and salty. If you keep the lights away from the water surface and allow the water to evaporate over time, you'll get large, nice crystals of salt. Therefore the light is adjusted in order to get the desired salt crystals. Harvesting Salt Crystals While the brackish water with a high salt concentration remains in the salt making tank, the salt crystals are scooped up with a shovel and placed in a colander. The salt is not made by people, they just help the natural development into the salt form. That's why we use the word "harvest". Freshly Made Salt Freshly made salt contains a lot of water (bittern). One of the characteristics of Wajima seasalt is that the crystals are large. When the light shines on the crystal, it is transparent and glitters. Like snow, salt crystals are actually transparent and appear white due to the refraction of light. Removing Bitterness After removing the excess water (bittern) from the salt in a colander, the salt is complete. Leftover bittern has a high proportion of magnesium and has a slightly bitter taste. Bittern can be used for many purposes, such as making tofu, dripping it into drinks, bathing, and fertilizer, so it is stored in a tank. The Finished Salt Salt has a slightly different mineral balance depending on the crystal size. Wajima Seasalt is a mixture of crystals of various sizes mixed by hand. Whether it is rough, slimy, smooth, or leaves white powder on your hands, you can judge the finished product based on your senses. Completion of Wajima Seasalt The finished salt is weighed and packed. The making of Wajima Seasalt is completed. Hazardous Substance Heavy Metal Not Detected Lead Not Detected Copper Not Detected Arsenic Not Detected Mercury Not Detected Cadmium Not Detected Bacterial Test: Coliform Negative/0.1g (* Bacterial tests are conducted in accordance with the food hygiene guidelines.) Nutrient information display (per 100g) *This display value is a guideline. Calorie 0Kcal Protein 0g Fat 0g Carbohydrate 0g Sodium 35600mg Potassium 80.7mg Magnesium 217mg Calcium 93.6mg Product Detail Product Detail Ingredients Seawater (From Wajima City, Ishikawa Prefecture) Nett Quantity 100g
