Journal

8トンの海水を平釜でじっくり煮詰めて取り出した完全無添加手作りの塩を作る長崎慈眼堂。地球と月と太陽の引力が塩作りに大きく左右するため、原料となる海水は満月の夜に採取し昔ながらの釜焚き製法で製造しています。Kikka Hiradoでは、苦みが少なくまろやかで繊細な旨味を持つ塩を使いお食事を提供させていただきます。 全国にファンも多い平戸の塩を味わってみてください。平戸旅のお土産にもおすすめです。

Nagasaki Jigendo slowly simmers eight tons of seawater in their kettles to create 100% pure handcrafted salts. Since the gravitational pull of the sun, moon, and Earth has a great influence on salt production, ocean water, collected on the night of the full moon, is used to make salt and heated in kettles using traditional production methods. Kikka Hirado proudly serves Nagasaki Jigendo salt, renowned for its mild, clean taste with delicate umami notes and virtually no bitterness. The crackling sound of firewood echoes through the boiling area as ocean water steam rises from the kettles. Handcrafted scoops are used to set the salt out for curing, spread across screens that cause the flavor to steadily transform. The seawater boiling in the kettles starts to crystallize on the surface in shio no hana, or “salt flowers”, on the eighth day. The husband-and-wife team who run the operation say that this deliberate formation is such a beautiful moment that they’re still moved by it even after so many years. Discover the exquisite taste of Nagasaki Jigendo salt and see why it is sought-after by people throughout Japan. Better yet, bring some back with you as a souvenir to share with family and friends.