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這是僅存保護於能登半島珠洲市的日本最古老製鹽法——「揚濱式」。將海水反複潑灑在沙灘上，利用陽光和風力濃縮，最後在鍋中熬煮製成。雖然勞動強度極大且需要精湛技藝，但這樣製成的鹽礦物質豐富，味道深厚且帶有一絲甜味。遊客可以實際觀摩工作場景或參與體驗，感受與自然共生的職人精神。這是一次瞭解支撐日本飲食根基的「正宗食鹽」https://vtrip-japan.com/wp-content/uploads/2025/12/ogp.png1200675