Completely sun-dried salt made with abundant natural minerals Kure Bay in Tosa, Kochi Prefecture, spreading out in Nakatosa, the town of bonito, It was made at Ogawa Salt Works, surrounded by lush mountains. Instead of cooking in a kettle, which is the salt-making process, seawater placed in crystal boxes is It is born slowly and over time, powered solely by the power of the sun. The size of the crystal is determined by craftsmanship. In summer, the greenhouse reaches up to 70 degrees Celsius, carefully managed to prevent trash and insects from entering. While 99 percent of salt is made using fire, the perfect sun-dried salt is made over more than two months without fire, relying solely on craftsmen and the power of the sun. Since the process is made entirely with sunlight, it contains abundant minerals and has a mellow taste that is exceptional. "We make it by putting the seawater drawn that day into the salt box." Not performing the process of concentrating seawater would take far too much time. While many salt mills cannot build this method, I happened to be able to rent a large piece of land from the local government, They say they have mastered this luxurious way of making salt. The prefecture's only double-walled facility is said to maintain a clean manufacturing process and high temperatures, but it's about 10 degrees higher than other facilities, reaching up to 70 degrees in summer, which is surprising. Even when we say 'salt' in one bite, there are many different kinds of salt. Isn't salt just rock or sea salt? Why is the price so different? Don't you think so? The difference lies in the manufacturing method. Products made by chemically extracting sodium chloride from seawater are salty and inexpensive. Refined salt and similar products fall into this category, and since over 99% sodium chloride is used, continual consumption of this salt increases the risk of high blood pressure. Sun-dried salt is made by sun-drying or cooking in a flat pan after sun-drying. Sun-drying salt takes up space and takes a long time in Japan's hot and humid climate. Therefore, salt that is sun-dried only in Japan tends to be expensive. It's not that science is bad; the mineral content varies depending on the manufacturing method. Sun-dried salt is rich not only in sodium chloride but also in minerals such as magnesium, potassium, and calcium, giving it a mellow taste. By simultaneously obtaining sodium, which raises blood pressure, and potassium, which suppresses blood pressure increases, the risk of developing hypertension is reduced. Rather than reducing salt and enduring bland meals, I use sun-dried salt because I want to choose salt and live deliciously and healthily.