Tada Philosophy makes its premium moshio by hand and takes four days to make under the watchful eyes of their master salt makers. Seawater is sourced from the southwest tip of the island in Fukura Bay, concentrated to raise the salinity, then heated in an open caldron for almost an entire day before seaweed is left to soak in it overnight. It is further boiled down, at which point white crystallized “salt flowers” are formed. Later moshio and bittern are separated. On the third day, the seawater is boiled again and placed in a cold storage for a day. The mixture is then carefully sifted by hand. Only a small amount of salt can be obtained from one pot, making this a truly valuable gift from the sea.
