Aguni island sea salt with roasted buckwheat - Short date

Aguni island sea salt with roasted buckwheat

Sea water contains about 90 different minerals. More than 60 of these are found in the sea salt of Aguni Island or "Aguni-no Shio". Aguni-no Shio is not mass produced salt, made in a big factory.
It is a craft product, hand made in a small workshop. As a result, the skills of artisans who produce this hand-made salt are essential.
The salt workshop Aguni-no Shio is located on Aguni Island, surrounded by clear water under the subtropical sun of Okinawa.
The sea water is pumped into a tower 10 meters high. More than 15000 bamboos with thousands of branches hang from the tower and the sea water flows through this bamboo.
The wind of the sea helps evaporate the seawater to produce condensed salt water.
This process is repeated for one week to obtain a concentrate of seawater six times more condensed than normal seawater.
Then, the resulting solution is placed in a flat pot called "hiragama" and is then reduced to a wood fire for about two days. The craftsman keeps stirring the mixture to prevent it from burning. Nigari or natural magnesium chloride is extracted within the next four to five days. The final process is to pass the salt crystals through a sieve for two days for ripening.

Our perfect pairings : as for tasting, we recommend this salt for raw or cooked scallops, grilled scampi tails, raw salmon, chicken breasts, white fish, pork loin, white asparagus, radishes and edible raw root vegetables, potatoes.