This is a selection of different types of salt produced in Japan. After the end of the state monopoly (1905–1997), various regions across the country were able to resume and develop their own production, emphasizing local and artisanal methods. The Seto Inland Sea (Setouchi) region, for instance—where irihama is still practiced—as well as areas in Wakayama and Chiba, began to explore the production of salts specific to their waters and the use of traditional techniques. This movement has allowed not only the preservation of centuries-old methods but also the emergence of small family-run operations that value the quality and uniqueness of each salt, offering an alternative to large-scale industries and strengthening local cultural and economic diversity.

The curatorial selection was based on salts in shades of white and their significance to each region.

Mangetsu no Shio – Fukushio

Ingredient: seawater

Location: Miyako-jima, Okinawa

Producer: Fuku Shio Seienjo, Motoei Fukuhara

In Okinawa, Japan’s southernmost prefecture, artisanal salt production began to expand during the Edo period (1603–1868), giving rise to unique, mineral-rich salts. To this day, the region is renowned for its traditional techniques that preserve delicate flavors and cultural methods that make the local salt highly prized throughout Japan.

This salt is produced on the island of Miyako-jima, in Okinawa. It is extracted from seawater only during the highest tide of the month, which occurs at the full moon. This water is slowly boiled over a wood fire in a shallow cauldron. 

With a very fine, powder-like texture, it contains many minerals in addition to sodium, such as magnesium, potassium, and calcium. Its flavor is extremely balanced.

Bōnotsu no Hana

Ingredient: seawater

Location: Minami Satsuma, Kagoshima

Producer: Bōnotsu no Hana

Kagoshima Prefecture, in Kyushu, has a long tradition of salt production, developed primarily along its coastlines bordering the Pacific Ocean and the Satsuma Sea, utilizing strong tides, constant winds, and mineral-rich waters to produce salt through solar evaporation and brine concentration. During the Edo period (1603–1868), small coastal communities organized artisanal salt production, passing down techniques such as shallow tanks for crystallization and the use of seaweed to intensify flavor and mineral content. In the 20th century, industrialization reduced much of this production, but Kagoshima maintained some artisanal niches that preserve distinct flavors and the cultural connection to the sea, valued in cuisine and ceremonial uses.

Bōnotsu no Hana is a natural sea salt produced through a traditional process in Kagoshima Prefecture. After the seawater has partially evaporated through the sun and wind, it is placed in a shallow cauldron and simmered over a low wood fire for about 7 to 8 days, with the concentrated brine gradually replenished. Finally, the salt is removed, dried, and packaged by hand.

Rich in minerals from the waters of the surrounding mountains and coral reefs, this production method yields relatively large, flower-like crystals, as suggested by its name, hana (flower), and is characterized by a subtle umami flavor.

Taiyō to kaze ga tsukuru, Teshima no umi wo marugoto tojikometa shio

Ingredient: seawater

Location: Teshima, Kagawa

Producer: Teshima Tenbi Shio Farm

The Kagawa Prefecture, located in northern Shikoku and bordered by the Seto Inland Sea, has a long tradition of salt production. Since the Edo period (1603–1868), residents of islands and coastal towns, such as Teshima and Naoshima, have used artisanal solar evaporation techniques, taking advantage of mineral-rich waters and the sunny climate. Even after the state salt monopoly began in the 20th century, small-scale artisanal production continued, preserving traditional methods.

Taiyō to kaze ga tsukuru, Teshima no umi wo marugoto tojikometa shio means “salt produced by the sun and the wind, which concentrates the entire sea of Teshima,” characterized by the fact that it is produced without any heating over a fire. Produced during the winter, it takes about two months to be ready. Its crystallization proceeds slowly due to the influence of temperature and humidity during this season, resulting in fine, delicate grains.

It has a unique flavor: after an intense taste, a slight sweet aftertaste lingers in the mouth for longer.

Nazuna no Shio

Ingredient: seawater

Location: Saiki, Oita

Producer: Nazuna no Shio Seienjo Co. Ltd. 

Salt production in Oita is defined by the purity of the waters of the Bungo Strait (Bungo Suido), especially in the coastal city of Saiki, where the focus is on reviving traditional methods of boiling in cauldrons.

Nazuna no shio is considered a type of coarse salt (arashio), produced from mineral-rich seawater sourced from a region where the sea and mountains are in close proximity. It uses a traditional production method that involves concentrating seawater through sun-drying and then transferring this water to an iron cauldron to boil over a wood fire for about two days; it is then left to settle to remove the nigari, the magnesium chloride produced by this process.

Its flavor is characterized by a mild umami and a rich mineral presence.

Unzen Onsen Salt

Ingredient: underground saline

Location: Obama Onsen, Unzen City

Producer: Unzen Ecoro Shio Co., Ltd

In Unzen lies the Obama Onsen hot spring, known for its high temperature. The thermal water, which is also suitable for consumption, is evaporated in a double boiler using only the natural heat of the spring itself, without firewood or other fuels, contributing to the reduction of CO2 emissions. Due to the process that avoids sudden heating, its grains are fine and smooth.

Its main characteristic is its high potassium content, in addition to large amounts of magnesium and calcium, resulting in a mild flavor and a slight sweetness.