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The salt-making that makes the best use of the salt farm of nature is done in the Miyadobaru coast of Isen town Nishiinutabu of Tokunoshima.
The tide pool that is called Kumuri big and small about 100 in the protuberance coral reef is scattered, and the water of seawater collects at low water.
The seawater of Kumuri evaporates by the strong sunshine, and thickens. When this seawater is drawn, and boiled, the salt is completed.
It is a natural salt enough mineral that used the sun, coral reef, and azure seawater.
Because this region was not good at the rice field because there was no river, manufacture was not good at rice.
The salt was made at prewar days, and, instead, it exchanged it for rice.
Muddy water and living drainage were able never to never flow into the sea by the favor without the river, and to always remove beautiful seawater.
How to make is a long ages. First of all, the seawater of Kumuri made a coral reef that is called “Sibana” in local waits even for the vaporise because of the sun's heat.
It moves to Kumuri without seawater by scooping the thickening seawater with the ladle, and it condenses it further because of the solar heat.
This work is called Ushufushi. It means the tide is dried.
The thickening seawater is carried to the Mashutaki hut at home after the series of operations is continued for several days and it condenses it for 24 hours.
It moves even if the salt of the delta cone can harden, the bittern is taken, sunlight is dried, and a then pure-white natural salt is completed.
It is a salt without a suspicion that sweetness boils only native from among painful when the mouth contains it.
The salts that can be made from the seawater of 500 liters are 30 kg. About 300 kg a year are made.