1,300-yr-old salt-making method resumes in Japan's Ishikawa Pref. after disasters in 2024
SUZU, Ishikawa -- Salt production using the "agehama" method, which had been practiced in the northern Noto Peninsula's Okunoto area for some 1,300 years, resumed in this central Japan city April 25 after the region was struck by a massive earthquake and torrential downpours last year.
The labor-intensive agehama-style process involves scattering seawater over sand fields to evaporate in the sunlight, then mixing the resultant salt crystals with more seawater, and filtering and boiling the solution until a thick layer of salt crystals forms.
This traditional production method has been resumed at the roadside station "Suzu Enden Mura" (Suzu salt farm) in Suzu, Ishikawa Prefecture, at the tip of the peninsula on the Sea of Japan. Kenji Kamiya, 65-year-old chief of the roadside station, commented, "I want to express my gratitude for the support from various people that has allowed us to restart."
The salt farm, which was damaged not only by the Noto Peninsula earthquake on New Year's Day 2024 but also by heavy rains in September of the same year, has taken a step toward recovery with the help of volunteers and others.
A Shinto ritual was performed April 25, the first day of the work, during which a priest purified the salt fields and the cauldron used for salt making by sprinkling salt and sacred sake.
In spring 2024, salt production was resumed after cracks in the field ground caused by the Jan. 1 quake were repaired. However, the torrential rain in September caused earth and sand from nearby mountains to flow into the salt fields and the salt-making hut, once again halting production.
Last year's salt production at the farm dropped to about 2 metric tons, roughly one-third of the pre-disaster level. Kamiya reflected on his feelings of despair at the time, saying, "The salt fields were buried in soil, and we couldn't even distinguish their shape. I couldn't envision being able to make salt again."
Despite this, seeing university student volunteers repeatedly visit on their school holidays to help restore the salt farm since immediately after the disaster reignited Kamiya's determination to rebuild. "Salt making is all we have," he thought.
The roadside station's building finally had its water supply restored in February of this year, and operations partially resumed in March. The restoration work at the salt fields continued until April, but they managed to hold the Shinto ritual on April 25.
This season's salt making will continue until early October. Kamiya aims to produce about 4 tons.
"Salt making has continued despite numerous challenges," he said. "We have a responsibility to pass it on to future generations. Our revival will be the greatest repayment to those who supported us."
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