Origin of the company name

The name “Salt Stories” is based on the idea that “salt” is a part of our body and a part of the story of our lives.
There would be no human history without “salt”. And, “salt” will continue to be the thing that supports us living on Earth.
In an era in which all the people living here are moving toward the future while thinking about the earth beneath their feet, I hope to meet and share thoughts with many people through salt.
Also, I think that the history of salt, the producers of salt and ingredients and the makers of food each have a story.
We named it with the excitement of wanting a new story to begin from here through salt.

Our thoughts

Salt is indispensable for the life support of almost all living things on the earth, not just human beings.
There is also a history of salt as well as a history of mankind in every part of the world.
Especially in Japan, the method of making salt from seawater has been adopted since ancient times in the absence of salt resources such as salt layers and salt lakes.

The history of salt making in Japan began with algae salt grilling, in which seaweed is soaked in salt water and its components are extracted, and now there are various salt making methods in both the concentration process and the crystallization process. In addition, the finishing process has been devised to make salt safer and easier to use, through cleaning, drying and crushing.
Furthermore, with the development of salt making methods, the tools used in the crystallization process have also evolved. Pots have changed over time. For example, earthenware, clay pots, ajiro pots, stone pots, and iron pots.

However, due to the 92-year “salt monopoly system” from 1905 to 1997, the salt pans that existed all over Japan disappeared, and the number of craftsmen who passed on their salt-making technology decreased sharply.
In addition, salts using an “ion exchange membrane” that extract only sodium from seawater became widespread among people for a long time until 2002, when the salt monopoly ended, so we had few chances to know the taste of salts other than “ion exchange membrane salt”.

Since the complete liberalization of salt in 2005, more than 4000 kinds of salt with rich individuality are currently distributed in Japan, but not many people are in a position to coordinate (introduce) how to use and enjoy them.
At Salt Stories, the salt coordinator will let you know the tastes of various salts, and as a salt professional, we will study how to combine them with ingredients every day to help your table become healthier and more enjoyable.