The revival of salt production on Suo-Oshima Island

Ryujin Salt is produced on Suo Oshima, the third largest island in the Seto Inland Sea, often called the "Hawaii of Japan." Suo Oshima is located in an area where the Suo-nada Sea and Iyo-nada Sea meet, where the Kuroshio Current flows in from the Bungo Channel and merges with the water flowing from the mountains, creating mineral-rich seawater. The Ishiiwaga Beach, where seawater is drawn up, is a rich marine area inhabited by small fish and seaweed, known for its beautiful and clear sea. In the vicinity of Ishiiwaga Beach, there is also a habitat for Japan's largest Awacoral. 

Since ancient times, salt production has been thriving on Suo Oshima.  The famous salt was particularly popular in the former capital Heizei-kyō during the Nara period. However, in 1971, due to nationwide salt field consolidation, the history of salt production came to an end.

After half a century, concerned individuals addressed the island's various issues, and a project was launched to revive salt production.

Aiming for the world’s mildest salt flavor

« We aim to create the world's mildest salt flavor. » Mr. Murakami, the representative and manager of Ryujin Salt Workshop, is dedicated to producing salt that enhances the taste of ingredients and allows to savor the lingering flavors. The uniqueness of Ryujin Salt lies in the uncompromising pursuit, the use of mineral-rich seawater and a unique kettle boiling method thoroughly removing calcium impurities, which can cause undesirable flavors. In the drying process, the bitterness is also adjusted. « Growing salt » is how the Ryujin Salt workshop calls the process of salt cultivation. Similar to raising a child, the team carefully nurtures the state of the salt, dedicating time and effort without compromise.


Encounter at the "TeMite" Project

Through the "Te Mite" Project, Kotaro Nishibori, producer of the project, met with the Ryujin Salt representative, Mr. Murakami, and salt craftsman, Mr. Matsuda.

The "Te Mite" Project was launched with the aim of introducing local products from Hiroshima and Yamaguchi Prefectures to a wider audience.  Both Mr. Murakami and Mr. Matsuda were concerned about the severe reality of the declining birthrate and aging population in Suo-Oshima. They wanted the profits from Ryujin Salt to be utilized for the improvement of the educational environment and support for children's future. To this end, a collaboration with designers and advisors was initiated to develop the « Nagi-shio " salt brand and to ensure the reach of a wider audience.

« I distinctly remember being surprised and deeply impressed by the rich flavor when I tasted Ryujin Salt for the first time, thinking, I did not expect such a difference. I truly believe Mr. Murakami and his team have innovated the taste of salt and would like all of you to experience this wonderful and delicious salt for yourselves. » says Kotaro Nishibori.