brand	Hidaka pure salt
number of units	1 piece
package weight	0.21 kilogram
place of origin	Kyushu region

Ingredients: salt, plum vinegar (plum, salt, red perilla), plum powder Contents: 60g
Product size (height x depth x width): 4.3cm x 13.4cm x 4.9cm

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Himukanokuni Kitaura salt made with great care Umimitama and Ume salt are now on sale in bottled type!!
This is a new version of plum salt that has been powered up by adding plum powder to Umimitama Sakurairo.
It has become a special product that has the triple threat of taste, aroma, and color.
The pickled plums are all pickled with local Nobeoka plums using salt from the sea.
It is a mixed salt made by generously adding dried and powdered umeboshi to cherry-colored salt.
Recommended for rice balls, ochazuke, grilled meat, tempura, sushi, and vegetable salads such as cucumbers.
They are great as souvenirs and gifts, and are sure to please!
Ume no Shio is characterized by its plum scent and sourness, which are more powerful than cherry blossom color.
Please fully enjoy the aroma and acidity of the plum.

brand	Hidaka pure salt
packing size	13.4 x 4.8 x 4.3cm; 210g
Production area (region)	Kyushu region
Production area (prefecture)	Miyazaki Prefecture
Maker	Hidaka pure salt
Country of Origin	Japan
raw materials	Salt, plum vinegar (plum, salt, red perilla), plum powder
Product weight	210 grams

Handmade salt from Miyazaki sea

Nippo Kaigan Quasi-National Park. The Hyuga-nada Sea spreads out in front of you.

This area, which extends from Oita prefecture to Miyazaki prefecture, has been a prosperous fishing industry since ancient times.

It has a ria coastline, and capes, small islands, and reefs overlap to form a beautiful coastline.

Among them, seawater is pumped up by boat from uninhabited, sandy beaches.

Where minerals from the mountains melt into the sea.

It is salt making with such natural rich seawater.

Precious crystals born from the sea Salt from Kitaura, Himuka no Kuni ~Sea Mitama~

Umimitama (Umimitama): The legend of the sea and mountains that appear in the mythology of the Kojiki and Nihonshoki.

Among them, I devised a hint of Shiomitsutama and Shiofurutama, which control the ebb and flow of the tide.

All of them are wonderful magic beads, and it would be nice if they were used for good, but in mythology they were also used to punish the opponent.

Too much salt is not good for your health.

We hope that this Kitaura salt Umimitama will become a magical salt born from the sea. Although it may be a small amount, it can be used as a seasoning to add color to your dishes. I am creating it with the thought that there is no.

How salt is made

to the sea by boat go to fetch sea water by boat, Fill the boat with seawater. It holds about 4 tons.	Concentrate salinity The seawater brought in is transferred to the concentration tower. Here, it is made into thick seawater (brine). Seawater is dropped like a shower from the upper part, is transmitted to the net, wind and sunlight evaporate the water, salt remains, and thick seawater is created by circulation.	cook in a salt pot Once the kansui is ready, it is boiled in the salt pot next to it. There are two flat pots in front and one in the back, for a total of three. I will burn it with maki. The pot in the back is the passageway of the smoke from the pot in the foreground. Keep warm with the residual heat. When the salt concentration in the pot on the right side of the front becomes even higher, it is transferred to the pot on the left. By repeating this several times, the salinity concentration in the left pot becomes even thicker.	When hardened, add salt and dry in the sun Then... salt crystals. Salt keeps accumulating. while stirring. I will salt it. After that, it is put in a dehydrator, dried in the sun, salted and bagged.

Hijiki from Kitaura Town, Nobeoka City, Miyazaki Prefecture is also on sale.

Hijiki from Kitaura-cho, Nobeoka City, Miyazaki Prefecture is carefully cut and carefully roasted in an iron pot.

Since it is cooked in an iron pot, it is rich in iron.

It is steamed to soften it and then dried in the sun. Turn it over, spread it out, and dry it for a day while taking care of it.

The cold winter wind dries it well.

Kitaura hijiki is black and long.

Rehydrate with water to increase 7-8 times.

Hijiki is rich in dietary fiber, calcium and iron, and low in calories.

Hijiki is a nutritious ingredient.

It's a new thing that I cut and dried from January to March this year.

Please enjoy hijiki.

Hijiki tempura, hijiki simmered dishes, shirae, hijiki rice, hijiki hamburgers, ingredients for inarizushi, and many other dishes.