Musubibito ~ A moment to learn about the white crystals grown by Mr. Teruyuki Suezawa on hand salt ~

Teruyuki Suezawa is a salt craftsman who makes the original "Onokoro Shizukushio" using 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 taste of salt at the "Sea Drop Dinner" that enhances the salt devised by the chef of our hotel. 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　※Exclusion date　※November 2025 will be held on Friday, November 21.
◆Experience place: Shizukushio Kobo (Goshiki-cho, Sumoto City)
◆Implementation time from 09:30 (Time required: approx. 1 hour and 30 minutes)
◆Number of people 　　　Maximum of 10 people
◆Target age 10 or older
◆Fees　　　 ¥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 reservation and fee are required separately. The contents are subject to change depending on the situation.
We will use 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.

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-coagnostic salt with condensed sea ingredients, without any extra ingredients to fit into the human body. 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 high due to the idea that minerals will rise from the seabed, and when filtration, it is passed through a net of 1/1000 mm 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 Mr. Suezawa. In addition, firewood is used instead of gas to cook at high temperature for 40 hours. For mineral adjustment such as iron, we cook it 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 finished. Mr. Suezawa is proud that it is only in Japan that salt is made by such a manufacturing method, and you can learn about its commitment and process. This is an experience where you can feel the importance and preciousness of things from nature with your five senses, changing from seawater to beautiful salt crystals.

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 fact that steam rises from salt and glitters, and that if you have large crystals, you can see the shape of a pyramid is an experience that you can only witness during the manufacturing process. After scooping up, put warm salt in a bag and bring it home with a lot of water. Salt at this time contains a lot of water, has more bitter juice than normal salt, and has a slightly higher concentration. You can use it as it is, but if you leave it for a little while after returning to your home, the taste will change mildly by slowly dropping the bitter juice. At the 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 will consider ingredients that match this salt with a mellow flavor and gentle aftertaste, and will provide them with Awaji beef steak, grilled fish, cooked rice, salt ice cream of Awajishima milk. Awaji beef steak has a solid texture and umami of salt, and ice cream stands out in the sweetness of rich milk, giving you an exquisite balance of sweetness and sourness. In addition to this special menu, you can also enjoy it in combination with sashimi offered at the buffet restaurant and onion tempura on Awajishima. Salt is usually a supporting role to adjust the taste, but at this dinner, we hope that you will enjoy the taste of salt and experience the commitment of salt craftsman and Suezawa.