Okinawa's Shima Māsu is a flat-pot salt carefully boiled down.

It is made by dissolving imported sun-dried salt from Mexico or Australia in Okinawan seawater, then slowly boiling it down in a flat pot, taking time to produce.

It is well-absorbed as salt and can be used in all kinds of dishes such as pickles and grilled fish.

◆ Because it is boiled down over a wood fire, the radiation of far-infrared rays activates the salt, resulting in a mellow and rich flavor.

◆ The process involves dissolving imported sun-dried salt in Okinawan seawater, then carefully boiling it down in a flat pot over time, followed by natural dehydration for three days using a board, following traditional methods.

◆ In addition to the main component, sodium chloride, it contains calcium, magnesium, potassium, and other minerals.

◆ Suitable for use in pickles, umeboshi (pickled plums), miso, as well as grilled fish, simmered dishes, and all kinds of cooking.

＜About the Blue Sea＞

**The Beginning of the Blue Sea and the History of Shima Māsu**

In Okinawa, surrounded by the sea on all sides since ancient times, salt produced by salt-making artisans from the beautiful and abundant sea has been called "Māsu" and has been cherished and passed down through generations. However, after World War II and Japan's reversion to Okinawa, the traditional method was prohibited due to regulations under the salt monopoly law. As a result, problems arose where Okinawa's traditional food culture was not compatible with the new regulations.

In response, volunteers gathered to revive the traditional "Māsu," leading to the founding of "Aoi Kai Co., Ltd." This reflects our goal: to live in harmony with Okinawa's beautiful sea, which we proudly boast of worldwide, and to inherit the salt-making traditions cultivated through a long history.

Initially, the revival of "Māsu" using only Okinawa's seawater was not permitted. Therefore, we applied for manufacturing approval by purchasing and reprocessing imported sun-dried salt. We were authorized as the Okinawa Salt Factory "Okinawa No. 1," and "Okinawa Salt Shima Māsu" was born.

Even today, we manufacture following the original method: dissolving sun-dried salt (from Mexico or Australia) in Okinawan seawater, then recrystallizing it in a flat pot. Since our founding in Takahara, Okinawa City, we have expanded to Hiyagon, Okinawa City, and now to Nishizaki, Itoman City, where our main factory is located. While inheriting traditional salt-making methods, we have streamlined processes to address contemporary challenges, enabling stable production and shipment.

We remain committed to the fundamental principles of salt-making, with the goal of "safe and secure product supply," and will continue to evolve.

**Product Name:**
Salt Sun-Dried Natural Salt Okinawa Shima Māsu 1kg
Domestic Sea Salt Natural Salt

**Contents:**
1kg

**Ingredients:**
Sun-dried salt (89.3%, from Mexico or Australia)
Seawater (10.7%, from Okinawa)

**Process:**
Dissolution, flat pot boiling

**Grain Shape & Moisture Content:**
Medium grains, moist

**Manufacturer or Seller:**
Aoi Kai Co., Ltd.

**Shelf Life:**
Long shelf life

**Storage Instructions:**
Avoid direct sunlight; store at room temperature.

**Category:**
Food

**Country of Manufacture:**
Japan

**Nutritional Information (per 100g, as per manufacturer):**
- Energy: 0 kcal
- Protein: 0 g
- Fat: 0 g
- Carbohydrates: 0 g
- Sodium: 36.3 g
- Calcium: 105–300 mg
- Potassium: 20–100 mg
- Magnesium: 40–300 mg
- Salt equivalent: 92.1 g

【Disclaimer】
- The listed expiration date indicates the number of days from the manufacturing date. Please contact us for the actual date.
- Since inventory is shared with our website, there may be times when the product is out of stock, available for order, or canceled.
- Due to product renewal, packaging or contents may differ slightly from the delivered product.
- Mail delivery is via post; cash on delivery is not available. Due to thickness restrictions (under 3cm), packaging is simplified.
- We are not responsible for damages to the outer packaging.

Product Number: shimamas