愛媛県·特産品
Hakata no Shio
When pinched between your fingertips, it feels perfectly moist. If you taste it gently, instead of a sharp saltiness, a subtle sweetness and richness linger on the tongue. That very mellowness, achieved by leaving just the right amount of bittern, is the defining characteristic of 'Hakata no Shio.' It was born in 1973 (Showa 48). After traditional salt fields were abolished by law the previous year, people who questioned this movement gathered 50,000 signatures to protect natural salt. As a result, a special manufacturing method was permitted—dissolving imported solar salt in seawater from the Seto Inland Sea and boiling it down—leading to the birth of this salt. Whether for rice balls or grilled fish, it is an essential kitchen sidekick that gently enhances the original flavor of your ingredients.
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