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okawari TOKYO

okawari TOKYO

オカワリ トウキョウ
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株式会社for
okawari TOKYO uses salt from Aburatani Bay, Yamaguchi Prefecture to develop seasonings that bring out the flavor of the ingredients.

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T8011001138291

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About the brand

okawari TOKYO uses salt from Aburatani Bay, Yamaguchi Prefecture to develop seasonings that bring out the flavor of the ingredients.
1
Manufactured in Aburatani Bay, Nagato City, Yamaguchi Prefecture. We make salt in the waters rich in nature surrounded by virgin forests.
2
It is a salt that is roasted without additives using seawater from Yamaguchi Prefecture and the superfood "Akamoku".
3
It is characterized by large crystals and a crunchy texture with a large crystal and a little miscellaneous taste due to the two-day aging main fire.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The secret to the deliciousness that makes you want to say, "Refill!" is to bring out the original flavor of the ingredients.
We, okawari TOKYO, were born from the idea of "only things that make your body happy, and that make you want to refill."
Modern dining tables are full of additives and chemical seasonings in the pursuit of convenience and efficiency. However, what the body really wants is food that makes use of the blessings of nature as it is.
Even if you just steam cabbage or fry eggplant, when you feel the original sweetness and flavor of vegetables, it becomes a rice that children and adults alike are crazy to eat. I want to create a table that makes you smile and say, "It's delicious," and that makes your mind and body healthy.
With that in mind, we are particular about "salt" that maximizes the flavor of the ingredients. Salt is not just a seasoning, but an important part of the foundation of the body. It contains nearly 100 kinds of marine minerals and plays an important role in supporting our bodies.
　
After traveling all over Japan, I chose Aburaya Bay in Yamaguchi Prefecture as a place where I could make the ideal salt. It is a sea surrounded by forests where about 80% of the virgin forest remains untouched by humans, and it is a place that has been protected as a fish-bearing forest policy since the time of the Choshu Domain.
　
　
　
In this land where the natural ecosystem remains, there are many types of plants, and natural minerals are abundant, we have started to make salt that "pleases the body". We don't add any chemical seasonings or anything extra, and we want to deliver an authentic taste that can be eaten with peace of mind by both children and adults—that is the origin of okawari TOKYO.

What are we doing?

okawari TOKYO's salt production is committed to "natural manufacturing methods" that make the most of the blessings of nature.
Aburaya Bay in Yamaguchi Prefecture is a brackish water area surrounded by forests on all sides, where freshwater from rivers and seawater mix in a bay-like sea. The characteristic of this area is that the minerals of the forest flow down two long rivers with the rain, and when they mix with the minerals of the sea, they are able to produce salt with a rich taste. It is characterized by a strong taste and a strong taste that enhances the ingredients in a delicious way.
　
Yuzen Inoue, a master of salt, aims to incorporate the "mineral balance of the ancient sea" that is indispensable for the human body born from the sea into salt as it is.
First of all, in a three-dimensional salt pan, the heat and wind of the sun slowly concentrate the seawater, leaving trace minerals. After that, the bittern, which is mainly composed of magnesium, which is the cause of the strong bitterness and miscellaneous taste, is appropriately adjusted. Mr. Yuren makes a judgment with his five senses, and then delicately removes the amount of bittern even more in the subsequent "laying".
　
　
　
And the most important thing is "return to heaven and earth". Minerals contained in salt, such as calcium, sodium, potassium, and magnesium, crystallize at different times and burn in layers. Therefore, by mixing various mineral components while evenly returning heaven and earth, we aim for the mineral balance of the ancient sea.
　
　
The energy of the forest and the sea is burned as it is, and the taste changes depending on the season when the seawater is pumped up. Rather than mass production and efficiency, okawari TOKYO's belief is not about careful manufacturing that spares no effort and effort, and the attitude of reconsidering the essence of food.

Commitment to the product

【Salt of the season】
　
　
　
"Seasonal Salt Salt" is an all-purpose salt that is indispensable for daily cooking, burning with the energy of the forest and sea in the four seasons. It contains the mineral components of calcium and magnesium, and is a manufacturing method that makes use of the blessings of nature, and surprisingly enhances the original taste of the ingredients. Just by using it for stir-frying and simmering, the flavor of everyday cooking will stand out.
　
【Salt pole of the season】
　
　
"Mai Nichi no Shiotoku" is a premium coarse salt that is aged for two days by craftsmen and burned more slowly than ordinary Mai Nichi salt. Because the crystals are large and there is little miscellaneous taste, it is characterized by a strong taste and a crunchy texture. The longer the burning time, the more concentrated the flavor of the blessings of the sea and the forest, and at the same time, the amount of salt produced is small, making it a precious gem. Just by adding a little to seasonal ingredients, you can fully enjoy the original flavor of the ingredients.
　
[Basil salt]
　
　
A gem endorsed by the owner and chef of Azabu Juban "Piatt Suzuki", which has won Michelin for 14 consecutive years. It is a blissful dish born from the collaboration of "Mai Nichi no Shio" with a strong flavor and "Izubaji", a baby basil with a rich aroma and no ugliness, grown with delicious water from Izu and a uniquely developed culture medium. It goes well with chicken and potato salad, as well as Japanese food. Recipes such as "porchetta with pork shoulder loin," "salted cutlet with chicken breast," and "basil-scented shrimp mayo" supervised by the chef are also available, making it easy to enjoy authentic Italian food at home. It is a special salt limited to 1000 pieces.

Who are supporting us?

okawari TOKYO's products are supported by people who value "food safety" and "authentic taste".
The main customer base is mainly women in their 30s to 50s who are particular about health and food quality, housewives who are concerned about the health of their families, food lovers who want to enjoy authentic cuisine at home, and people who want high-quality domestic products as gifts.
The products are also available at select shops that are particular about food safety and quality, such as all Biople stores, an organic shop based on the concept of "the body changes when you stop by," Takashimaya Farm in Shinjuku Takashimaya and Japan Bridge Takashimaya, Seijo Ishii (some stores), and CASK at Shinanoya Toranomon Hills.
We have received many comments that the daily dining table has been enriched, such as "vegetables feel sweeter just by adding salt," "children have started to beg for refills," and "my family has praised me for improving my cooking skills."
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