Agehama Salt Making

• Ishikawa
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This is Japan's oldest salt-making method, called "Agehama-shiki," which survives only in Suzu City on the Noto Peninsula. Seawater is repeatedly sprinkled on the sand, concentrated by the sun and wind, and then boiled in cauldrons. While labor-intensive and requiring master skills, the resulting salt is rich in minerals and has a deep flavor with a hint of sweetness. Visitors can observe or experience the process, touching the spirit of craftsmen who preserve tradition in harmony with nature. It’s a valuable cultural experience to learn about the "authentic salt" that supports Japanese food.