01 / Agehama salt-making
About 600 liters of seawater,scattered over 40 minutes.

At the salt fields in Shimizu-cho, Suzu, seawater drawn from Nii Beach is scattered over the sand by hand -- about 600 liters in about 40 minutes. Dried in the sun for around 8 hours, the salty sand is rinsed in a tareobune trough and the brine boiled down in kettles. The technique was named a National Important Intangible Folk Cultural Property in 2008.
- Mar. 13, 2008: named a National Important Intangible Folk Cultural Property
- About 600 liters of seawater yields 120kg of salt
- Dried in the sun about 8 hours, then rinsed in a tareobune trough
