Umi no Sei Arashio is the traditional Japanese sea salt!
In 1972, salt fields disappeared from Japan, and all domestic salt production using seawater as raw material switched to the ion-exchange method.
"Umi no Sei" is a revival of traditional Japanese sea salt, brought back by consumers seeking traditional salt.
The production area is Izu Oshima, a remote island surrounded by beautiful nature.
The raw material is 100% pure seawater carried by the Kuroshio current. No other raw salt is used.
While inheriting the traditional Japanese manufacturing method that utilizes the power of the sun, wind, and fire, we have added our own unique innovations.
Seawater is concentrated in a net-frame falling-film salt field, and salt is crystallized in a steam-heated flat-pan evaporator.
The components include not only sodium chloride but also trace amounts of essential elements for life, such as magnesium, calcium, and potassium.
The reason traditional Japanese sea salt (arashio) is moist is because it contains a moderate amount of bittern components derived from seawater.
The taste is not just salty, but has a subtle sweetness, umami, richness, and a clean finish.
It has a complex, nostalgic taste derived from seawater.
When used in cooking, it brings out the natural sweetness and umami of ingredients, creating delicious flavors.
It is suitable for all kinds of dishes, but the true taste of traditional Japanese sea salt can be best appreciated in simple, salt-flavored dishes.
It is perfect for onigiri (rice balls), salt-rubbed vegetables and salads, shioshiru (salt soup), steamed dishes, boiled dishes, stir-fried dishes, pickled dishes, and as a snack with sake.
Adding a pinch when cooking rice enhances the rice's natural flavor.
*Salt produced in Japan using domestic seawater as raw material is considered domestic salt, both for the raw material and the finished product.
*The raw material is 100% seawater, with no other raw salt or bittern added.
What's Different! (1) - Production Area, Raw Materials, Manufacturing Method -
Different Production Area! Izu Oshima, an island touched by the Kuroshio Current
Traditional sea salt "Umi no Sei" is a precious domestic salt produced directly from seawater on Izu Oshima, a small island floating in the Pacific Ocean, known as the island of "Gojinka" (sacred fire) where camellias bloom, surrounded by beautiful nature.
*Many salts commonly thought of as domestic salt are actually made by reprocessing imported foreign salt in Japan.
Different Raw Materials! 100% Seawater, Zero Raw Salt
Traditional sea salt "Umi no Sei" uses only pure seawater carried by the Kuroshio current, collected at a salt farm within a national park. No foreign raw salt is added.
*Many salts commonly thought to be made from seawater are actually reprocessed by adding domestic seawater or bittern to highly pure solar salt imported in large quantities from overseas.
Different Manufacturing Method! Traditional Japanese Sun, Wind, and Fire
Traditional sea salt "Umi no Sei" inherits the unique traditional Japanese salt-making methods that have been passed down through generations, such as the agehama, irihama, and ryukasei methods, which utilize the power of the sun, wind, and fire. We have also incorporated our own innovations to improve and stabilize quality.
*Solar Evaporation
Seawater is repeatedly flowed over a net-frame falling-film salt field to evaporate water using the natural energy of the sun and wind, concentrating the seawater.
*Flat-Pan Evaporation
The concentrated seawater is placed in a steam-heated flat-pan evaporator and slowly simmered over gentle heat, causing a complex precipitation of inorganic salts.
*Draining
After boiling, the components and crystal shapes are adjusted, and then the bittern (uncrystallized liquid bittern) is separated.
*Packaging
The amount of calcium and magnesium, which are important components characteristic of "Umi no Sei," is analyzed for every lot to confirm the salt balance. The finished salt is carefully inspected and packaged.
What's Different! (2) - Components, Taste, History -
Different Components! Fluffy with Trace Inorganic Elements
Traditional sea salt "Umi no Sei" is made by concentrating the entire seawater, which contains over 80 types of elements. Therefore, it contains not only sodium but also trace amounts of inorganic elements such as magnesium, calcium, and potassium.