Teruyuki Suezawa is a salt craftsman who makes the original "Onokoro Shizukushio" with a special manufacturing method. In this program, under the guidance of Mr. Suezawa, you can learn about the process and commitment of making self-coagulation salt. In addition, enjoy the taste of salt at the "Umi no Shizuku Dinner", which enhances the salt devised by the hotel chef. See the beautiful salt crystals during the manufacturing process, feel the scent of the sea and the feel of salt, and enjoy it through the five senses.

[Program Overview]

◆Reservation period From November 1, 2024 (Friday)
◆Experience period from December 2024
◆Third Thursday of each month　※There are exclusion dates
◆Implementation time from 09:30 (required time: about 1 hour and 30 minutes)
◆Number of people 　　　Up to 10 people
◆Age 10 years or older
◆Fees　　　 ¥9,350/1 (tax included)
◆Contents included in the experience
・Tour of salt workshop
・Salt making experience
・Sea drop dinner
◆Remarks Reservations for all-inclusive accommodation and fees are required separately. Contents are subject to change depending on the situation.
In the sea drop dinner, we use salt made by Mr. Suezawa in advance. You can take home the salt made by the customer during the experience.

Suezawa's workshop is located in a place where you can overlook the sea of Awajishima and feel the sea breeze and the scent of the sea. Mr. Suezawa himself will guide you through the process and commitment of self-coagulation salt made in such an environment. Self-coagulated salt, which does not contain any extras to fit into the human body, condensed sea components. This salt is filtered with a filter after water intake, dried in the sun, and finally cooked and completed, but the process is packed with various commitments. The timing of water intake is defined as high tide based on the idea that minerals will rise from the seabed, and when filtering, it is passed through a net of 1/1000 mm to remove impurities properly. Under the natural environment of Awajishima, the number of days is adjusted according to the weather and season, and the sun is performed using a flow device produced by Mr. Suezawa's acquaintance. In addition, firewood instead of gas is used to cook carefully at high temperatures for 40 hours. It is cooked in an iron pot with a cloth instead of stainless steel to adjust minerals such as iron. In addition, the finished salt is manually removed from the garbage and finished carefully. Mr. Suezawa is proud that he is the only person in Japan to make salt using such a manufacturing method, and he is able to understand his commitment and process. It is an experience where you can feel the importance and preciousness of what you get from nature to beautiful salt crystals with your five senses.

After understanding the process, try to make salt. First, put a scoop in an iron pot cooked with firewood and scoop up the salt sinking at the bottom. The appearance of steam rising from salt and shining glittering, and the fact that large crystals can see the shape like a pyramid is the experience of attending the manufacturing process. After scooping up, put warm salt in a bag and take it home with a lot of water. The salt at this point contains a lot of water, has more bitterness than normal salt, and is a little higher concentration. You can use it as it is, but the taste changes mellowly by putting it on a short time after returning to your home and slowly dropping the bitter juice. At the time when you feel delicious, you can raise it and complete it.

After the experience of salt making, you can taste the self-coagulation salt made by Mr. Suezawa with great care at the “Sea Drop Dinner”. The chef of the hotel considers ingredients that match this salt with a mellow flavor and gentle aftertaste, and offers Awaji beef steak, grilled fish, cooked rice in kettle, salt gelato of Awajishima milk, etc. Awaji beef steak emphasizes the firm texture and umami of salt, and gelato accentuates the sweetness of milk, and you can feel the exquisite balance of sweetness and saltiness. In addition to this special menu, you can also enjoy it in combination with sashimi served at the buffet restaurant and Awajishima onions tempura. Salt is usually a supporting role in adjusting the taste, but at this dinner, we would like you to enjoy the taste of salt and experience the commitment of salt craftsman Suezawa.