{"id":4187,"date":"2021-06-28T13:55:19","date_gmt":"2021-06-28T04:55:19","guid":{"rendered":"http:\/\/naoshima.net\/?p=4187"},"modified":"2023-08-18T17:04:32","modified_gmt":"2023-08-18T08:04:32","slug":"post-4187","status":"publish","type":"post","link":"https:\/\/naoshima.net\/en\/post-4187\/","title":{"rendered":"Do Re Mi Fa So La Ti Do"},"content":{"rendered":"

This month, with new acquaintances, I visited the production facility of Naoshima's specialty product, the \"SOLASHIO\" salt, which is made entirely under the natural sun.<\/span><\/p>\n

\"SOLASHIO\u5efa\u5c4b\"<\/p>\n

Originally, salt production in the Naoshima Islands was active from ancient times and is designated as a national historic site as a salt production ruin. Some exhibits of pottery, etc. are also introduced in the lobby of the Naoshima Town Hall, so you can see them.<\/span><\/p>\n

From the late Edo period to the early Showa period, salt production using a tiered salt field was actively carried out.<\/p>\n

To be upfront, the story of the trial and error involved in its manufacturing, which took about 10 years, is so full of episodes that it rivals the legendary TV show \"Project X,\" and I'm not confident I can casually introduce it on a blog.<\/span><\/p>\n

This factory is filled with the passion of islanders aiming to revive natural salt and turn it into a specialty product, along with the wisdom of everyone involved in the project. Anyone who loves craftsmanship will be deeply moved! We've put together a few of these stories.<\/span><\/p>\n

[The Amazing Things About SOLASHIO: Part 1]<\/span><\/p>\n

The raw material for Sorashio is pumped from the Seto Inland Sea off the coast of a fishing park. The salinity of seawater is about 3%, so making salt is surprisingly difficult! However, simply pumping it up would cause problems such as shellfish attaching to the pipes and debris being sucked up along with the water. Therefore, by using ingenuity and incorporating special measures at the seabed intake location, they devised a system that allows them to pump up only seawater with no maintenance required, and they have achieved clear results.<\/span><\/p>\n

\"image_64834419\"The calm and beautiful Seto Inland Sea<\/p>\n

[What's amazing about SOLASHIO, Part 2]<\/p>\n

Salt production on Naoshima, which had ceased in the early Showa period, was revived using a completely sun-dried method thanks to various encounters and aspirations. The reason for insisting on sun-drying was the impression left by the deliciousness of sun-dried salt. Even after the building was completed, the trial-and-error salt-making process encountered numerous problems, and there were times when we almost gave up production. \"Wouldn't it be better to do it this way to avoid this?\" we challenged ourselves with improvements countless times, conducting daily research, and it took approximately 10 years to reach its current refined form. That's amazing.<\/span><\/p>\n

\u3000\"image_6483441(12)\"It crystallizes slowly and deliberately while basking in the sunlight. It takes time and effort, but the resulting salt is truly delicious.<\/span><\/p>\n

\u00a0<\/p>\n

[SOLASHIO's Amazing Features Part 3]<\/span><\/p>\n

Even though it's from the same sea that connects us to the world, the taste varies greatly depending on the manufacturing method \u2013 that's the profound world of salt. Especially with a focus on sun-dried salt, we have traditional methods that are preserved alongside new challenges. It truly is \"learning from the past to inform the future.\" Salt is the taste of the sea, condensed. Please enjoy the taste of the Seto Inland Sea.<\/span><\/p>\n

\"image_6483441(16)\"Sorashio is made with the Seto Inland Sea (ingredients) * sun-drying (manufacturing method) * Naoshima (philosophy).<\/span><\/p>\n

Through various innovations and passion, \"SOLASHIO\" has come to be used by top chefs and featured in salt encyclopedias!<\/span><\/p>\n

\"B01MXZWUNG.01._SCLZZZZZZZ_SX500_\"<\/p>\n

Just unraveling the history of salt alone takes a long time, and salt is indispensable to humans. Thank you so much, Mr. Endoh from Solashio, for explaining it so carefully, even incorporating its history!<\/span><\/p>\n

Now, those blessings of nature and carefully cultivated Soracio, along with sweets made with Soracio, are available at the Naoshima Rakuichi shop within the Umi no Eki \"Naoshima\"!<\/span><\/p>\n

\"SOLASHIO\uff12\"<\/p>\n

Although Naoshima's tourism has been severely impacted by the COVID-19 pandemic, all of our staff are working hard and maintaining a positive outlook so as not to be defeated!<\/span><\/p>\n

\u00a0\u00a0\u00a0 Please enjoy!<\/span><\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

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