〇 Golden amber. By-products of tradition The mother liquor after precipitating salt from seawater is called "bittern". The bittern born in the salt pans of the "agehama salt production method" that has been passed down on the Noto Peninsula for more than 500 years is a beautiful amber color, unlike the transparent bittern made in the factory. The amber bittern is the color of the testimony that it was hand-salted with the beautiful Noto seawater. 〇 Nutritional functional food "Magnesium" Magnesium, which is the main component of Komebijin, is a nutrient necessary for the formation of bones and teeth. It also helps the normal functioning of many enzymes in the body and energy production, and is also a necessary nutrient to maintain normal blood circulation. 〇 The secret to making rice delicious was "bittern"! The main component of bittern is magnesium. It is said that the magnesium binds to the "pectin" contained in the rice, which helps the function of the rice cells and keeps the umami and moisture firmly. Therefore, it means that the plump and glossy rice will be cooked.