In the mountains of the Basque Country of Spain. The meltwater from the Pyrenees seeps into the ground, passes through the 220-million-year-old salt layer that lies dormant underground, and reappears on the ground as "spring brine," and is completely sun-dried using only the power of the sun and wind. It is a salt collection method that has been used since ancient Roman times, and it relies only on the power of nature to make salt. It is a round salt that you can feel the minerals that are rich in calcium, magnesium, and potassium, and enhances the taste of the ingredients of the dish. This salt is used in Michelin restaurants in Tokyo, Kanagawa, Kansai, and Kyushu, and has been very well received. For commercial use, it is handled as a raw material for mixed salt and herb salt, as an ingredient in baked goods and bread, and is also sold as a value item for those who are sold by weight and repeat customers.