Revival of Tradition: 1500 Years of Ita Salt and Japanese Food Culture

Surrounded by mountains and the sea, Japan is a country deeply rooted in the beauty of each season. In particular, food culture cherishes the blessings of nature and condenses the techniques and knowledge to make the most of them. Among them, The Ita salt produced by Okudasou evokes the essence of Japanese food culture .

Japan's clearest sea known as "Ita Blue"

The birthplace of Ita salt , the Ita area of ​​Numazu City, Shizuoka Prefecture, is a small village with a population of about 40 people, but it is a place where first-class salt is produced. Suruga Bay, the beautiful sea that determines the taste, is a mysterious sea that boasts the deepest water in Japan , and the blessings of Mt. Fuji flow directly into it. Because the Ita coast is an inner bay, it is difficult for waves to form.

In 2020, it ranked first in Japan along with Okinawa and Miyakojima, and the beautiful color that can only be seen here is called "Ita Blue" and has become a dream destination for divers .

Lush trees designated as a national park

Surrounding the beautiful sea are rich mountains designated as Fuji-Hakone-Izu National Park . Okudaso's Ita salt is made by pumping up the seawater from this beautiful Suruga Bay and cooking it all at once with the power of firewood.

The firewood used is natural cedar and cypress from Ita, cherry blossoms, pine trees, and other trees that make you feel the four seasons . With that strong heat, the grains of Ita salt become fine and delicate. Due to this manufacturing method, Ita salt has a strong umami taste that stands out from other salts, and a gentle taste with condensed minerals.

Ita salt that has been handed down from 1,500 years ago

The origin of the name Ita salt can also be found in a song from about 1,500 years ago. ` `Ita is also called Ida in the salt medicine at the foot of Kakuyama . This poem was written by the 20th Emperor Anko, and it is said that the name "Ita" was given because Emperor Anko was "cured" of his illness with the salt made at the foot of Mt. Tsunoyama.

It is said that this was the beginning of the custom of calling salt "ita" in the court.

Lost traditional techniques and their revival

However, as time goes by, this precious Ita salt is being forgotten. Even so, there was one man who wanted to protect Ita salt.

That person is Mikio Okuda of Okudaso . Around 2005, he began researching Ita salt manufacturing methods and decided to bring them back to the world. It was about 16 years ago. While I was working in the guest house business, I spent my days researching how to make delicious salt by collecting and recreating information on the literature and salt manufacturing methods of the time.

As a result, Ita salt was reborn over 1,500 years ago. Today, it is highly regarded among chefs and gourmets because of its deliciousness.

The efforts and passion of Mr. Okuda, who continues to preserve the manufacturing method of Ita salt, reflect his strong desire to re-evaluate the traditional taste of Japan and pass it on to the next generation.

Ita salt is a dish that makes you feel the secret of Japanese deliciousness created by the beautiful sea, rich mountains, and the effort and passion of people. We hope that this salt will serve as a window into the depth and breadth of Japanese food culture for many people.

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Click here to make a reservation for LOQUAT Nishiizu, where you can also propose an Ita salt workshop experience tour. Please order separately.

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If you want to know more about LOQUAT Nishiizu, please refer to the article below.

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