The Noto Peninsula is a district where various traditional resources rooted in the local community, such as various local living resources cultivated by the production of agricultural and forestry products, the continuous use of living resources, and various local living resources raised in use of these living resources, Japanese beautiful village forest scenery, traditional technologies, and culture/festivals, are collected for centuries.
In the environment of rich resources, the salt is made by utilizing the benefit of the sea, the sun, and wind, fully taking advantage of the charm of Noto.
The salt is made by an old-fashioned way (Agehama-type salt production) using the sand of the sea to produce concentrated salt water.
The salt is made by boiling concentrated brine water in two flat pan or open pan over time (boil the brine water made in the Agehama salt farm, next boil the concentrated brine water).
Off the coast, the Noto Peninsula juts out into the Sea of Japan, where cold and warm ocean currents bump to each other.
The sea of the Noto Peninsula has been said to be clean seawater in the Sea of Japan.
This area is well suited for salt production because there is no big river and the concentration of the seawater is constant. Concentration of the seawater is about 3%.
The sea of the Noto Peninsula has been said to be clean seawater in the Sea of Japan.
This area is well suited for salt production because there is no big river and the concentration of the seawater is constant. Concentration of the seawater is about 3%.