Farmer’s Salt Natural Salt
Natural made salt
Only found in here Hyakushoan
Mukatsuku still has vast area of native forest where they produce variety f minerals and nutrition to the Yuya bay. Therefore, their salt also contains rich minerals and the balance of minerals are similar to body fluid.
Traditional Technique “TENCHIGAESHI”
Craft man has to keep mix the boiling salt water in their boiling pot in order to keep balancing out the balance of minerals for final product.
It requires long time training and experiences.]
Story of Farmer’s Salt
Used to be, when Japan was still surrounded by beautiful clean ocean, there were many places making their own salt with full of mineral and nutrition around Japan. However, after WWⅡ, Japan lost most of the natural soft production and turned to making refined salt.
But owner Mr. Inoue found so many benefit of eating natural salt instead of refined one, he started researching place to establish his salt production.
In 2003, he finally moved to Mukatsuku and started his production named Hyakusho no Shio meaning Farmer’s salt comes from the old farmers behavior that they produce anything with nature.
Because its natural, taste differs depends on season
Not only saltiness lasts in taste, much more sophisticated than table salt.
We find more seaweeds in the ocean and that effects water to contain more nutrition from the seaweed , therefore, you can taste more Umami than the other season.
After rain season as June, springs from mountain goes into the ocean. Therefore, we find more minerals from mountain. Taste becomes more mineralized strong in Umami.
In this season, salt possesses most simple taste than the other.
You can taste the most of real original ocean.
Similar with summer, we get influence from mountain because of snow and fallen leaves gives nutrients concentrated in the land.
Strong and bold Umami can be found in the taste.
Price for Item
■100g in the box 1296yen (including tax)
■180g package 955yen（including tax）