Noto Suzu Takesumi Shio - Bamboo Charcoal Sea Salt 3.5 oz / 100 g

This black salt is made by packing sea salt into a three year old bamboo and slowly roasting it over three days using traditional Japanese furnaces. The result is a milder salt, with a hint of smokiness and a sweet finish. Visibly interesting as well, this is a great finishing salt for anything from sushi (especially squid or tuna) to yakiniku (grilled meats) to pasta.

The salt packed into the bamboo is a true sea salt filled with natural minerals that provide bitterness, sweetness, slight acidity and, of course, saltiness. Suzu Shio is a rich and full tasting sea salt, and is one of the best from Japan. The Noto Peninsula reaches far out into the Japan Sea from the north coast of central Honshu, the main island of the country. This is where the warm current and cold current of the sea collide, bringing saltier water to this region.

In addition, sea water from this region is known as one of the cleanest in coastal Japan. This encouraged local people living by the coast to begin salt production in the 16th century. Suzu Shio is made by a very unique process that was developed by Shinkai Shio Sangyo Company. The clean sea water is sprayed over bamboo blinds, which are hung from the ceiling and reach to the floor. While the salt water runs down along the blinds, some moisture evaporates.

The collected salt water at the bottom is re-sprayed again on the bamboo blinds. Repetition of this process eventually produces saturated salt water. This is then transferred to a large stainless steel pot - about 7 feet in diameter - and crystallized over a gentle wood fire for the next two days.Like other Japanese sea salt, Suzu Shio is slightly moist. It has balanced mineral components and excellent distinctive taste. Adding Suzu Shio to soups, dressings, or simmered and braised dishes both in Japanese and Western preparations will enhance the flavors. Suzu Shio is also perfect for use as a condiment for tempura, sashimi or fried and grilled dishes.

Shinkai Shio Sangyo was established in 1998 by Mr. Shoji Koyachi as a small research project to bring back a long forgotten salt production process and business to what had been a historic salt producing region, Nagahashi Town, Suzu City, on the Noto Peninsula. After three years of study and research, the company began to produce sea salt with a staff of three employees, Ms. Junko Tsunetoshi, Ms. Tadako Shimo and Ms. Eiko Miyashita. These three women handle the hefty tasks of the salt production process with only rare help from some strong male associates. Four times each month 20,000 gallons of sea water is processed to produce just 400 pounds of sea salt. This delicious sea salt comes from the hands of three hard-working, very determined women. Every grain of salt carries their love and message of good health and wonderful taste.