Musubibito ~ A time to learn about the white crystals grown by Mr. Teruyuki Suezawa over salt ~

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, and experience making it. In addition, enjoy the umami of the salt at the "Sea Drop Dinner" that enhances the salt devised by our chef. It is a content that can be enjoyed through the five senses, such as seeing beautiful salt crystals during the manufacturing process, feeling the scent of the sea and the touch of salt, and tasting it.

[Overview of the Program]

◆Reservation Period From Friday, November 1, 2024
◆Experience period From December 2024
◆3rd Thursday of each month　※Excluded date　※August 2025 will be held on Friday, August 22nd.
◆Experience place: Shizuku Shiokobo (Goshiki-cho, Sumoto City)
◆Implementation time from 09:30 (take time: about 1 hour and 30 minutes)
◆Number of people 　　　Maximum of 10 people
◆Target age 10 years or older
◆Prices　　　 ¥9,350 / person (tax included)
◆Content included in the experience
・Tour of salt workshop
・Salt Making Experience
・Sea Drop Dinner
◆Remarks Please make a reservation at least 7 days before the experience.
All-inclusive accommodation reservations and charges are required separately. The contents are subject to change depending on the situation.
We will use the salt made by Mr. Suezawa in advance for the sea drop dinner. You can take home the salt made by the customer during the experience.
Access to Shiokobo will be met at Kadokawa Park, about 35 minutes by car from the hotel. Please come to Kadokawa Park at 9:15.

Mr. 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 drop salt made in such an environment. Self-coagulation salt that contains no extra ingredients to fit into the human body and condensed sea ingredients. This salt is filtrated with a filter after taking water, dried in the sun, and finally cooked and completed, but the process is packed with various commitments. The timing of water intake is assumed to be full at sea due to the idea that minerals will rise from the seabed, and when filtering, it is passed through a net of 1/1000mm to remove impurities properly. Sun drying is performed under the natural environment of Awajishima, adjusting the number of days according to the weather and season, and using a flow device produced by an acquaintance of Suezawa. In addition, firewood is used instead of gas to cook at high temperature for 40 hours. For mineral adjustment such as iron, it is cooked in an iron pot with cloth instead of stainless steel. In addition, the finished salt is manually removed from the garbage and processed carefully until the finish is done. Mr. Suezawa is proud that in Japan it is only he who makes salt with such a manufacturing method, and he can understand his commitment and process. This is an experience where you can feel the value and value of things from nature with your five senses, changing from seawater to beautiful salt crystals, and the changing value of things from nature.

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

After the salt making experience, you can taste the self-coated drop salt made by Mr. Suezawa at "Orps Dinner in the Sea". The hotel chef considers ingredients that match this salt with a mellow flavor and gentle aftertaste, and provides them with Awaji beef steak, grilled fish, cooked rice, salt ice cream of Awajishima milk, etc. Awaji beef steak has a firm texture and umami of salt, and in ice cream, salt stands out in the sweetness of rich milk, giving you an exquisite balance between sweetness and saltiness. In addition to this special menu, you can also enjoy it in combination with sashimi served at the buffet restaurant and tempura of onions from Awajishima. Salt is usually a supporting role in adjusting the taste, but at this dinner we hope that you will enjoy the taste of salt and experience the commitment of the salt craftsman, Suezawa.