Sea water from the Straits of Amami (Amami Oshima island, Kagoshima) are reduced in an iron cauldron by wood fire over three days and further sun dried for half a day to acquire the premium natural sea salt.

The coarse grain salt is high in minerals and melts in the mouth. They are best used as seasoning for freshly fried crispy vegetable tempura, cold sliced tomatoes, or simply with onigiri rice balls.