FOOD: Sea Salt Harvested by Hand
Existing only on the Noto Peninsula – the northern half of Japan’s Ishikawa Prefecture – Agehama-style salt making has been practiced locally for over 400 years. In the small village of Suzu, right on the tip of the peninsula, Ryoichi Toya is an expert in harvesting salt from the sea, pouring 23 years of experience into his daily practice and proudly producing 3.5 tonnes of salt each year. Using techniques perfected over generations, hours of rigorous labour produce a unique ingredient, rich in natural minerals and sought after for its delicate taste and smooth texture.
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