Salt production has been active in Kagawa Prefecture, where rainfall is low, since ancient times. In the middle of the Yayoi period, the technology of pottery salt was established, and it is said that it was the center of salt production in the Bisan Seto region. From the islands and coastal archeological sites, a large number of salt potters have been unearthed, which are thought to have been used to boil seawater to make salt. Seto arajio has a large grain for each and is well suited to the ingredients when used in cooking. Salt from the Seto Inland Sea is used as a raw material to regenerate salt-making techniques from the salt era. Kagawa's "salt", along with sugar and cotton, is called "Sanki Sanpaku" and contains plenty of minerals, making it an indispensable ingredient in the secret taste of food. Kagawa Prefecture has prospered as a production center for processed products using soy sauce, miso, somen, and udon salt.

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  Kagawa's "salt", along with sugar and cotton, is called "Sanki Sanpaku" and contains plenty of minerals, making it an indispensable ingredient in the secret taste of food. Kagawa Prefecture has prospered as a production center for processed products using soy sauce, miso, somen, and udon salt.

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