Ryoichi Toya of Suzu, Japan harvests 3.5 tons of salt per year from the ocean. He starts by pouring buckets of seawater onto a bed of raked sand. After the sand has dried, it's collected in a large wooden box, to which additional seawater is added, to create a very salty liquid. This is boiled over a wood fire for six hours to remove the water. "Salt produced with the Agehama style is made from seawater and is mainly used for food," he says. "It's mild in taste and the texture is smooth. It's the perfect seasoning for a rice ball."
