How We Make Salt
Okinawa’s Salt SHIMA SODACHI
Under the Salt Monopoly Law, after countless negotiations with the Japan Tobacco and Salt Public Corporation to revive Ma-su “Salt” before the reversion of Okinawa to Japan, and within the framework of the law, Okinawa Salt “SHIMAMA-SU” was born by a method of manufacture whereby imported bay salt was bought from the Japan Tobacco and Salt Public Corporation and then revived or processed.
Today, in accordance with the original manufacturing methods, imported bay salt (from either Mexico or Australia) is completely dissolved in Okinawan seawater and recrystallized using an open pan.
The salt blends well with all types of foods and can be used for a wide variety of dishes including pickled vegetables and fish.
Imported bay salt
The production of SHIMAMA-SU begins with dissolving imported bay salt (from Mexico or Australia) with seawater from Okinawa.
Dissolved in
sea water
Sand filtration
Filtration
Preheating
Storage tank
Bay salt often contains impurities and sand from the long process of crystallization. We flow our seawater through multiple sand-and-filter filtration systems to create clean, pure, highly concentrated seawater.
Filtration
Open pans (crystallization)
The highly concentrated seawater is slowly boiled in the open pans inside the crystallization chamber.
Dehydration / Drying
Any extra moisture is extracted from the crystals in the dry chamber, and SHIMAMA-SU is finished.
Removal from
pans
Sifting
Measuring / Packaging
The salt is sifted, measured, and packed by hand, one by one. All of our products receive this individualized inspection and care.
Metal detector
inspection
Boxing/Shipping
The products are passed through weights and metal detectors to check for foreign objects, and also must pass a human check. After these strict quality control inspections, the SHIMAMA-SU is shipped to vendors.
Okinawa’s Sea Salt AOIUMI
With the abolishment of the Salt Monopoly Law in 1997, salt could now be made from seawater. With this was born the Okinawa Sea Salt series that used 100% Okinawan seawater, a long-sought desire since the company was founded.
A pipe was placed in the Okinawan seas, approximately 2,000m out from the coast of Itoman. This salt is made by slowly boiling down the seawater that is pumped up from these waters. The salt not only has a salty taste to it but there is also a faint sweetness as well and can be used for all types of cuisines including Japanese, western, and Chinese.
Seawater intake
Our production plant is surrounded by this beautiful ocean. The Okinawa’s Sea Salt AOIUMI production begins by collecting this beautiful seawater.
Seawater tank
Reverse osmosis
membrane (concentration)
Filtration
Open pans
(concentration)
Concentrates seawater.
Open pans
(crystallization)
Salt crystallization. These are slowly boiled in an open pan.
Removal from
pans
Sifting
Dehydration / Drying
Extra moisture is completely expelled in the dry chamber to produce a mild flavor in the salt.
Measuring / Packaging
The salt is measured and packed meticulously by hand, one by one.
Metal detector
inspection
Boxing/Shipping
The product is checked for foreign objects using weight checkers and metal detectors. After a final check by the inspector, the Okinawa’s Sea Salt AOIUMI is packed and shipped off.