A Japanese sea salt made from the coral-rich waters
surrounding Aguni Island in Okinawa.
How It’s Made
The seawater is first pumped into a tall salt tower
filled with bamboo branches.
As it flows repeatedly over the bamboo,
wind and sunlight slowly evaporate the moisture,
gradually concentrating the salt.
The brine is then simmered in traditional flat kettles
over a wood fire and carefully dried.
The entire process takes several weeks.
Flavor and Character
Rich in natural minerals,
Aguni salt has a clean, well-balanced taste.
Its color is slightly off-white,
with soft hints of pale pink and beige.
How I Use It
In my kitchen,
I tend to use this salt in cooking
rather than sprinkling it directly on food.
It works especially well in grilled dishes,
simmered dishes, and soups,
where a gentle, balanced saltiness is needed.
Key Details
- Made from 100% Okinawan seawater
- Produced using a traditional tower and flat-kettle method
- Naturally rich in minerals
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