Kamagari Bussan Co., Ltd.

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Introduction Featured on the Netflix series: Fat, Salt, Acid, Heat Kamagari Bussan Co. Ltd. manufactures Moshio, salt made of seaweed such as hon’dawara (sargassum), and is mild in flavor with strong umami flavor. The beige color of moshio is a result of the umami condensed from only sea water and seaweed. Skilled saltmakers of Kamagari Bussan Article on the history of Seaweed Salt on The Japan Times Thanks to the moderate and warm climate, Setouchi Inland Sea region have been producing salt since the Heian period (9-12 century). But long before that in the Kofun period (late 3rd – 7th century), archaeologists believe a salt production method called “moshio-yaki” already existed, earliest known sea salt production in Japan. Using historical resources, we have attempted to recreate this salt production technique. (See the History section below) The location where this salt production took place is on a small island in the Inland Sea, the Kami-kamagari Island. The specific beach where salt was made is now named kenmin no hama, meaning citizen’s or people’s beach. It is also renowned for the contrast of its beautiful white sand and the green pine tree. Moshio Salt Production Naturally growing hon’dawara (sargassum) seaweed is taken from the ocean in front of our factory, and brought in for processing. The seaweed is cleaned, then dried, soaked, then boiled for 6-8 hours to extract the flavor and salt from the seaweed. As it boils in our ten vats, saltmakers watch over the saltwater to remove film on the top, and adjust the heat. The salt crystalizes as the water evaporates. The resulting wet salt is placed in a centrifuge that spins out the excess water, removing also bitter flavors. The salt is then slow roasted which prevents it from becoming moist and clumping together. The dry, powdery salt is then sifted and inspected carefully to remove any contaminants as well as large clumps of salt. Finished salt is then weighed and packed. Message from Takahashi-san, Manager