How Kitaura Moon Salt Is Made

How Kitaura Moon Salt Is Made

1. In the kettle on the left, the seawater is first boiled for 5 hours using a boiler. Then, it is transferred to the two neighboring kettles, where it simmers over a wood fire for another 12 hours.

2. The rough-boiled seawater is added to the wood-fired kettles to increase the concentration.

3. Thorough and frequent stirring ensures finer salt particles and helps retain a higher concentration of minerals in the salt.

4. Carefully removing the scum (calcium deposits) results in a salt with a gentle and well-rounded taste.

5. After simmering for about 12 hours, salt crystals begin to appear. Then they are scooped up into bamboo baskets.

6. The fresh salt is left to rest in bamboo baskets for a full day, allowing the moisture to drain away.

7. The moisture liquid that drips out at this time is “Nigari” (bittern), the natural mineral extract.

8. Since bamboo baskets alone are not enough to drain all the liquid, the salt is moved to the “Idashiba”, a dedicated area with a sloped floor, to carefully extract the remaining “Nigari” over time.

9. After sifting the salt to remove calcium, coarse grains and impurities, it is also meticulously inspected by hand to clear away even the smallest impurities. Finally, once the grains are perfectly uniform in size, the salt is carefully packed in each bag.

10. This is a true premium sea salt, crafted with devotion and time.

We sincerely invite you to taste its exceptional flavor!

“Tsuki-no-Shio” (Moon Salt) Special Website

“Kitaura Tsuki-no-Shio” (Moon Salt) – Nutrition Analysis

Sodium:               31,000 mg/100g

Chloride:             50,000 mg/100g

Potassium:         520 mg/100g

Calcium:             390 mg/100g Magnesium:      1,600 mg/100g