UPDATE Heda no shio


Heda no shio 戸田の塩 salt from Heda, Izu peninsula

It has a long tradition of more than 1000 years.
The salt is boiled and stirred constantly in a long process to make salt. Now a group of local ladies and their husbands keep it up. The men get the water out in large tanks from the deep sea of the Bay of Suruga. From each large yellow container of water they get about 14 kilo of salt.
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One delicacy is a simple
shio musubi 塩むすび rice ball with salt
Salt is also used as a dip for sashimi, instead of soy sauce.

Salted Winter Food


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