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Wisdom Home-Town Restaurant

Hiroshima Chef: Mr. Matsuura

Seaweed Salt
Description
1) Create a 40 liter bath of sea water
2) Dip seaweed (Hodawaraホンダワラ)into the sea water bath. Put seaweed on a rock to dry in the sun. Dip once again in the sea water bath.
3) Repeat 2 and 3 two more times.
4) Dry seaweed then cook it on a grill over an open fire. The seaweed will turn into charcoal ash.
5) Mix the charcoal ash with the condensed sea water.
6) Strain the water and charcoal ash through cloth.
7) Boil water in a small clay pot over a charcoal fire.
8) When water is about to boil over add just a touch to prevent it from overflowing. You can also prevent it from overflowing by mixing it with a thin bamboo stick.
9) Salt will start to condense at the bottom of your clay pot. Once there is no more liquid evaporating quickly remove your pot from the fire and voila...! You have fresh seaweed salt.

Worth Taking Note
In 1984 ruins along the beach in Kamagari Island were discovered. In them was the remains of a clay pot thought to have been used to make salt. Since then Mr. Matsuura and acquaintances have rediscovered the art of making seaweed salt. Mr. Matsuura says that it took 12 years to reinvent the salt making process. Through trial and error he and his friends were able to recreate the wisdom of their Jomon (the period between 13,000 and 2000 years ago) ancestors. The salt has is only 67 percent pure salt. It is full of calcium, natrium, and glutamic acid which are good for the body.

How was it?
It is the most flavorful salt I've tasted. It goes really well on fire roasted potatoes and sweet potatoes.

Hiroshima Prefecture
I was told that Kamagari is the only place, not only in Japan but in the world that has recreated the art of making salt from seaweed. People who inhabited these islands thousands of years ago had the wit and ability to create healthy and tasty salt. People who inhabit the islands today were wise enough to rediscover the healthy and tasty salt.

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