Aguni Sea Salt is produced on Aguni Island, a small and remote island in the Okinawa archipelago of Japan. It is made using traditional salt-making methods that rely on time, evaporation, and careful heat control rather than industrial refinement.
Seawater collected from the waters surrounding Aguni Island is first concentrated through a slow evaporation process. The water is traditionally trickled over inverted bamboo branches, increasing surface area and allowing natural evaporation to occur over an extended period. This gradual concentration step can take several weeks and significantly reduces the water content before crystallisation begins.
Once sufficiently concentrated, the seawater is transferred to large pans, where it is either sun-dried in greenhouse environments or gently simmered over heat for up to two full days. From start to finish, the process takes more than two months, producing a salt that retains a broader range of naturally occurring minerals than highly refined salts.
The resulting crystals are soft, clean-tasting, and mild, without the sharp salinity often associated with standard table salt. Aguni Sea Salt dissolves easily and seasons evenly, making it well suited to everyday cooking as well as finishing applications. Its balanced salinity allows the natural flavour of ingredients to remain clear rather than masked.
This is a versatile salt used across a wide range of dishes, including rice, vegetables, meats, pasta, and soups. It performs particularly well where steady, even seasoning is preferred over aggressive saltiness.
Weight | 60g
Origin | Aguni Island, Okinawa Japan
