香川県·特産品
Sakaide Salt
When placed on the tongue, a single pinch reveals a mellow saltiness without any harsh edges that slowly spreads across the palate. This is Sakaide salt, nurtured by the Seto Inland Sea, the pouring sunlight, and the passing breeze. With low rainfall and abundant sunshine, Sakaide has long been an ideal land for salt production. It is said that Michikata Kume, often referred to as the 'Edison of Sanuki,' began constructing vast coastal salt pans in 1824 (Bunsei 7) and completed them over three and a half years. Eventually, salt became one of the 'Sanuki Sanpaku' (the three whites of Sanuki), alongside sugar and cotton, spreading the name of Sakaide throughout the country. This salt is a crystallization of local history and human wisdom. A light sprinkle on your cuisine brings to mind the gentle landscapes of the Seto Inland Sea.
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