salt

As Kagawa has very little annual rainfall, salt has been actively produced in the prefecture since ancient times. The technique of producing salt using clay pots was first established in the middle of the Yayoi period (300 B.C.-A.D. 300), and it is said that Kagawa was the center of salt production in the region. Many clay pots thought to have been used for boiling sea water to make salt have been excavated from archaeological sites on the islands and along the coast. “Seto no Arajio”, a coarse salt produced in Kagawa, has large grains that blend well with ingredients when used for cooking. Kagawa also produces salt using water from the Seto Inland Sea and traditional techniques from the era of salt fields, giving it a nostalgic flavor. Salt, sugar and cotton produced in Kagawa make up a trio of products called “Sanuki Sanpaku (Three Sanuki Whites)”. Full of minerals, salt from Kagawa is an indispensable ingredient that adds a depth of flavor to foods. It can be said that Kagawa has prospered as a manufacturer of salt-based food products, such as soy sauce, miso, somen noodles and udon noodles, thanks to the long history of salt production in the prefecture.

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  Salt, sugar and cotton produced in Kagawa make up a trio of products called “Sanuki Sanpaku (Three Sanuki Whites)”. Full of minerals, salt from Kagawa is an indispensable ingredient that adds a depth of flavor to foods. It can be said that Kagawa has prospered as a manufacturer of salt-based food products, such as soy sauce, miso, somen noodles and udon noodles, thanks to the long history of salt production in the prefecture.

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