100% seawater from Ishigaki Island, Okinawa, low-temperature drying method
Harvested from the beautiful seas of Ishigaki Island, surrounded by coral reefs. The particles are uniform, fine, and moist.
A pure white gift from the sparkling emerald green sea — kind to both people and nature.
Ishigaki Salt is a delicious salt made from 100% seawater from Nagura Bay in the Yaeyama Islands, the southernmost part of Japan where coral reefs grow. It is crafted by the local islanders and is kind to both people and nature.
The salt, which is simmered in a pot for three days, has a mellow, delicious aftertaste.
Rooted in the Philosophy of Food as Medicine
Nagura Bay means "a place where young fish gather" in the island dialect.
The Amparu Wetlands, which are also designated as a Ramsar Convention site (an international nature conservation area), are rich seas where local people enjoy clam digging.
The seawater of Nagura, packed with the life of the creatures that nurture the mangrove forests and coral reefs, is the starting point for producing safe and responsibly crafted salt.
Rooted in the philosophy of food as medicine, we invite you to savor this essential mineral — salt.
"Particle size and texture" Fine texture and moist feel.
It is resistant to moisture and does not harden easily, so it is easy to use even when placed around the kitchen.
About the brand
Ishigaki Salt is a salt-making workshop in the Yaeyama Islands, the southernmost part of Okinawa, the southernmost island of Japan.
The salt is made by the islanders using 100% seawater as the raw material.
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