为何选择日本供应
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.
核心规格
Sodium chloride 86-93% (vs ~99% industrial); rich in magnesium, calcium, potassium; mineral profile unique to hand-condensation method.
典型成品
Fine-dining finishing salt, premium-confectionery salt accent, hospitality amenity sets.
At a glance
- 已收录供应商
- 1 家供应商
- 常规 MOQ
- 1–10 kg retail; 25–100 kg bulk
- 常规交货周期
- 8–14 weeks (handmade allocation-constrained)
- 原产地
- Ishikawa (Noto Peninsula — Suzu, Wajima)
- 分类
- 传统原料
- 采收季节
- May – September (peak agehama production)
- 日本监管状态
- Food product; salt labelling under JAS
- 日文名称
- 能登揚浜塩
- 罗马字
- Noto Agehama-Shio
关于本原料
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.
监管状态
| 日本 | Food product; salt labelling under JAS |
|---|---|
| 欧盟 | Food import; CN 2501 (sodium chloride) |
| 美国 | GRAS (food additive); FDA Prior Notice required |
| 中国 | GACC food facility registration |