Hakata no Salt
Hakata no Salt
Hakata Salt is defined by its mildly salty taste, with a slight hint of sweetness. This characteristic flavor results from traces of bittern, a component of the seawater used in our production process.
Salt which is close to 100% pure sodium chloride and contains very little bittern just tastes harshly salty, while salt containing all the constituents of seawater and too much bittern has a strong bitter taste. The Japanese, who have made salt from seawater from ancient times to the present, have always taken elaborate care to ensure just the right amount of bittern in their salt.
The downward flow evaporation method used to make salt on the Seto Inland Sea coast from 1953 to 1972 is said to have produced ideal salt for food preparation and the method now used at Hakata Salt takes this method as its model.
Today we continue to pursue our goal of making the perfect salt for the table.
Certificate Info
A.A. member
Number：AAS170079
Valid Date.：2018/03/15
Website：
Notes: This product is a member who is concerned about the guidance. Its product ingredients are being revised and have not yet obtained formal certification. Once the improvement is completed and the inspection is passed, it will become a certified product announced by our association.