Noto Agehama Sea Salt
能登揚浜塩 (Noto Agehama-Shio)
Por qué hacer sourcing en Japón
Noto Peninsula's agehama salt-making method is the only such practice still active in Japan; FAO Globally Important Agricultural Heritage status anchors export storytelling.
Spec clave
Sodium chloride 86-93% (vs ~99% industrial); rich in magnesium, calcium, potassium; mineral profile unique to hand-condensation method.
Producto final típico
Fine-dining finishing salt, premium-confectionery salt accent, hospitality amenity sets.
At a glance
- Proveedores listados
- 1 proveedor
- MOQ típico
- 1–10 kg retail; 25–100 kg bulk
- Plazo típico
- 8–14 weeks (handmade allocation-constrained)
- Regiones de origen
- Ishikawa (Noto Peninsula — Suzu, Wajima)
- Categoría
- Materiales tradicionales
- Temporada de cosecha
- May – September (peak agehama production)
- Estado regulatorio en Japón
- Food product; salt labelling under JAS
- Nombre japonés
- 能登揚浜塩
- Romaji
- Noto Agehama-Shio
Sobre este ingrediente
Heritage hand-poured Japanese sea salt from Suzu (Noto Peninsula, Ishikawa). Made by the agehama method: seawater is hand-poured onto raked sand beds, sun-evaporated, then condensed in iron pans over wood fires. The technique is designated a Globally Important Agricultural Heritage System by the FAO and a Japanese intangible cultural heritage. Noto Saltworks and a handful of small producers maintain the practice; output is severely limited and the salt commands per-kg pricing 30-100× industrial sea salt. Used in fine-dining, premium retail, and as a flavour-positioning ingredient in confectionery.
Estado regulatorio
| Japón | Food product; salt labelling under JAS |
|---|---|
| Unión Europea | Food import; CN 2501 (sodium chloride) |
| Estados Unidos | GRAS (food additive); FDA Prior Notice required |
| China | GACC food facility registration |