Agehama Style Salt

Agehamashiki is a method of extracting salt from sea water.

Agehama style salt.

At the salt farms on the nie coast in shimizu town a unique traditional salt making method called agehama style salt making has been passed down. At suzu salt farm village salt is still extracted this way to save the cultural heritage that this process is. Today agehama enden salt is made at only one location in japan on the okunoto salt farm on the noto peninsula where it is preserved as an authentic cultural property. Agehama or raise to the beach enden salt is made by the very laborious process of bringing seawater onto land in buckets by hand and distilling and rendering the salt through prepared clay salt plans.

This method involves drawing water from the sea throwing it over the sand terraces letting it dry in the sun raking the sand terraces and pouring seawater there again to make a brine with a high salt content. As you think of salt for our everyday use where do you think it comes from. Such knowledge embraces various dimensions from the salt makers renowned ability to predict the weather by reading cloud patterns and sea currents to their empirical knowledge of the state and change of marine ecosystems and resources. Salt is essential to our health.

The salt of agehamanoshio ageshio salt is the salt made at the seaside areas of matsunagi town and sasanami town beach villages in agehama suzu city ishikawa prefecture the oku noto district that has traditionally been produced in an old fashioned way in which they produce salt by concentrating seawater using the sand at the seashore. However as more practical salt making methods were developed practitioners have. Okunoto suzu sea salt village noto peninsula the agehama method. In the spring when the weather is fine the field is covered with sand and then sprinkled with sea water regularly for several days.

Salt exists in mountainous areas lakes and oceans around the world. Agehama style salt makers are also custodians of a wealth of experiential and traditional knowledge of their natural environment which includes elements of integrated management of land and marine ecosystems. He believes the mild mineral rich and slightly sweet salt is the perfect accompaniment to the steamed rice balls he likes to eat. The documentary team great big story ventured to suzu in.

Salt has been harvested from the sea in this area for 1 500 but it wasn t until much later that the agehama style of salt making developed. The agehama style of salt making has been in noto peninsula over 500 years.