[sightseeing in Shizuoka report of foreigner] We make salt from seawater! We experience the making of traditional salt


[sightseeing in Shizuoka report of foreigner] We make salt from seawater! We experience the making of traditional salt

There is history made with salt from the old days, and there is the making of valuable salt experience which cooks with firewood, and scoops salt in seaside town, Heda, Numazu-shi where Mount Fuji is seen over Suruga Bay. We challenged while being taught by local mothers.

I experienced!

Apology love Satoru (shaaiso)
We are from Shangdong, China. In graduate school of Shizuoka University, we belong to seminar of development economics. We study the auto industry of developing country mainly. We like land full of nature than city.

We visit NPO corporation moving into action in town of Toda whom deep-sea fish is famous for

Place experiencing the making of salt is Heda, Numazu-shi, Shizuoka. We went by car this time from Shuzenji Station of Izuhakone Railway. It was weather that it sometimes rained on that day, but saw communities from Toda Pass who took a break on the way. Unfortunately it showed only part of Mount Fuji, but was able to look at Cape Mihama of Toda. It is small fishing village, but there is beach, too, and foreigner seems to sometimes come for sightseeing, too.

We arrived at meeting of Toda salt. Photograph is appearance placed in in front of store. There is history made with salt in Toda for a long time, and record that we gave salt of Toda for disease treatment of the Emperor Anko about 1,500 years ago is left. In 1995, "meeting of Toda salt" was formed to make town revitalization with the salt, but seemed to build up salt manufacture by traditional method in the Edo era that it excited seawater with pot and adopted salt after four years while observing the making of salt of the whole country as documents about the making of salt did not remain, and making trial and error.

We had you do explanation about the making of salt before experiencing. Salt which was essential for the making of everyday dishes filtered seawater in factory and had heard that we were made after processes such as evaporation, burning, the alien substance removal, but saw handicraft of salt for the first time. We draw water as well as salt production in factory from the sea and evaporation, drying are necessary and think that it may be said that it is abridged version of factory salt manufacture.

It is firewood placed next to saltworks. Smell uses hinoki which does not appear so that completed salt does not get smell even if we burn. Place thinking until smell feels the Japanese warm attention.

Salt which seawater to use per day brings that to a conclusion at about 700 liters and vaporizes water, and there is is 14-15 kg. As for the chairperson of meeting of Toda salt, 7 seems to make a round trip to port and the Suruga Bay offing to draw 2-3 times, seawater a month. As place where the Kuroshio Current flows draws nutrient from with richness and depth of the water 20m, we can take beautiful seawater. It is salted one which that is beautiful, and is delicious.

We make a fire with firewood, and the making of salt starts

We finally began experience made with salt. We pour seawater into pot with hose from orange tank appearing in the photograph depths. We put firewood under the pot and continue letting we burn fire, and seawater boil. Pot is made with iron plate used for ship and we are strong in salt, but still seem to have to change once in two years.

If seawater boils down, we scoop salt which collected at bottom with net. As water is still included in salt, power of arm is necessary to scoop. It was unexpectedly heavy (laugh). Salt of the scoop beginning is dry, but is gradually moistened. A lot of taste finally mixes all salt, and the back seems to make equally.

As salt stuck to pot if it became dry, it became hard to get. Mother working in the other side of pot scoops salt by expertise quickly.

Salt which we scooped collects on Azabu and drains water off. At this time, flowing water is called "bittern". It seems that crystal of salt such as snow shines when it dries. Salt matures when we lay for approximately one week, and tastes seem to increase in this way. Newly made salt felt sweetness slightly.

If salt dries, mothers remove impurities by hand. Impurities do not really enter completed salt. We thought that that was the greatest because you must work patiently.

Toda salt which mothers made was used for raw materials such as fu cake and yokan, candy and sold even here to souvenir. Rice ball which we made only with salt called "salt end" seems to be good to taste taste of Toda salt.


Through experience made with this salt, fun was identified as importance made with salt. We understood the powerful charm of history of salt manufacture, Japanese wisdom and manufacturing of Japan enough. We want to go out this time in season of sea bathing.


●Meeting of facilities name/NPO corporation Toda salt
●Address/3705-4, Heda, Numazu-shi
●Experience-based time in/11:00-14:00 (as for the experience-based time required, it requires reservation by about 40 minutes, one week)
●Regular holiday/Wednesday, day of bad weather
●Experience charges/400 yen
※We bring work gloves, long sleeves, pants. As you use fire, please be careful enough.

[meeting of NPO corporation Toda salt] Spot information is this