Nihon Chomiryo Tabi
Tosa no Umi no Tenpijio Amami (土佐の海の天日塩 あまみ)
Stories about this bottle
The story behind it
Kuroshio Town, Kochi Prefecture. On the shore of Tosa Bay, where the Kuroshio current first strikes land, Amami is made without fire at any point.
Seawater is spread in crystallizing boxes inside a greenhouse, then left to crystallize slowly over several months by the strength of the sun and wind alone. The maker stirs the water daily with a wooden pole, coaxing the crystals along. Never rushed. Never over-dried. This is not boiling salt; it is raising it.
As the name suggests, amami means sweetness, and behind the saline note a faint sweetness spreads across the tongue. Output is very small. This is a treasure of Tosa that holds the sun in it.
How to use it
Check that sweetness with a plain salted rice ball first. Also good on raw vegetables such as tomato, and on grilled fish. The simpler the dish, the clearer this salt's ability becomes.