{"title":"Salt \u0026 Nigari","description":"","products":[{"product_id":"salt_028","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 150g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 150g\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e150 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/d0003_20.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365296193,"sku":"129151192","price":562.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8.jpg?v=1630556901"},{"product_id":"salt_029","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 1kg","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0109p002.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365361729,"sku":"56411019","price":3791.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8_9a177950-f8c4-4b2c-a252-bf3445916a48.jpg?v=1630556977"},{"product_id":"salt_030","title":"\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 270g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003ch1 class=\"main_h1\"\u003e\"Toku no Shio\" - 100% Salt from Tokunoshima's Sea 270g\u003c\/h1\u003e\n\u003cp\u003eDrawn from the Kuroshio Current (Japan's Black Tide) of Tokunoshima Island, with high concentrate of solar heat and natural energy of sea breeze, it is a salt made by Japanese traditional recipe which boiled down slowly over a flat kettle over time.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2 class=\"item_info\"\u003eProduct's Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix\"\u003e\n\u003cdiv class=\"prd_leftcol\"\u003e\n\u003cbr\u003e\u003ctable width=\"100%\" class=\"prd_detail\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n\u003ctd\u003eTable salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e270 grams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material(s)\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"prd_rightcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0109p002.jpg\" alt=\"Salt\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"徳の塩","offers":[{"title":"Default Title","offer_id":13127365787713,"sku":"55324372","price":1008.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/522c83a57d2f64139a6e2612094f86e8_ce594d06-5021-43c7-866f-9169eefe2fae.jpg?v=1630557154"},{"product_id":"salt_031","title":"Wajima Sea Salt 100g - 100% Seawater From Wajima, Ishikawa Prefecture","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\t\u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003e100% Seawater From Wajima, Ishikawa Prefecture.\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_01.jpg\" alt=\"100% seawater from Wajima Ishikawa Prefecture.\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWajima City has prospered from fishing since ancient times, and is a town where you can get a lot of fresh seafood depending on the season. Wajima seasalt is made from seawater taken from the rich Sea of Japan in Wajima, Ishikawa Prefecture\u003c\/p\u003e\n    \u003c\/section\u003e\n\t\n\t\u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eA Salt That Dissolves Easily, Perfect For Cooking\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_02.jpg\" alt=\"Wajima Seasalt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWajima seasalt is a salt that is crystallized by slowly evaporating and concentrating at a low temperature by applying heat at the same level as body temperature without cooking in a kettle. Therefore, it dissolves easily. In addition, it also has the effect of decomposing ingredients and promotes fermentation.\u003c\/p\u003e\n    \u003c\/section\u003e\n\t\n\t\u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eOptimal Balance For Fermentation.\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_03.jpg\" alt=\"wajima seasalt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWajima is the production area of the rich umami seasoning \"Ishiru\". Ishiru, a type of fish sauce, is made by pickling the guts of sardines, mackerel, squid, etc. in salt and fermenting them. Fermentation requires a balance between sodium, which inhibits putrefaction, and magnesium and zinc, which promote fermentation. Wajima seasalt has a balance of these components that are suitable for fermentation, so it produces the ultimate taste and umami during fermentation.\u003c\/p\u003e\n    \u003c\/section\u003e\n\t\n\t\u003csection id=\"INDEXframe\"\u003e\n        \u003cdiv class=\"frame_bd\"\u003e\n            \u003ch3\u003eWajima Seasalt Is Made At A Salt Workshop In Wajima City, Ishikawa Prefecture\u003c\/h3\u003e\n            \n            \u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_04.jpg\" alt=\"Wajima Salt Workshop\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eWajima Seasalt Workshop\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eThis product is carefully made by a salt manufacturer called \"Noto Wajima Sea Salt\", located in Wajima City, which is famous for the Wajima Morning Market. At the workshop, salt is made indoors without the use of pots or fire.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_05.jpg\" alt=\"Salt Making Equipment\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eSalt Making Equipment\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eThe 49m\t² ² ² salt workshop has a large stainless steel water tank and two salt making tanks that are about half the size and have excellent heat retention. A special light is hung in each aquarium, and the light evaporates the brackish water to produce salt.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_06.jpg\" alt=\"Making salt with wind and heat\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eMaking Salt With Heat And Wind\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eAn environment similar to that of Guerande in France, which is famous for producing high-quality salt, has been recreated indoors. Instead of the sun, light is applied to the brackish water and a fan is used to create wind, which causes salt crystals to form.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_07.jpg\" alt=\"Original Light\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eOriginal Special Light\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eUnder the umbrella, a special light that emits a high temperature of 350 degrees is installed. The seasalt workshop had a heat source company to develop an original light, and the light they're using now is the 4th generation that has been improved from the initial model.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_08.jpg\" alt=\"Brine Making\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eBrine Making\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eSeawater taken from Wajima is poured into a tank containing brackish water with a salinity of around 25% to create new brackish water. By carefully mixing brackish water with different concentrations on the upper and lower sides, it is possible to efficiently create brackish water with a high salt concentration. In the process, the brine becomes more transparent.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_09.jpg\" alt=\"To The Brine Tank\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eTo The Brine Tank\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eOnce the brackish water has a high salt concentration, it is pumped into the tank. In the depths of winter in the Noto sea, there are many days when ships cannot leave the port due to storms. If you keep the brine in a tank, you can continue to make salt stably even in the middle of winter.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_10.jpg\" alt=\"crystallization from brine water to salt\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eSalt Crystals From Brackish Water\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eThe brackish water stored in the tank is transferred to the salt making tank, and then the light is applied. When the water in the brackish water evaporates and the salt concentration reaches saturation, salt crystals float on the surface and salt is formed overnight. By carefully observation and adjustment of the brine, salt crystals will form quickly.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_11.jpg\" alt=\"Adjustment of light height\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eLight Height Adjustment\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eBringing the light close to the surface of the water will make salt in a short time, but if it crystallizes too quickly, the salt will be too fine and salty. If you keep the lights away from the water surface and allow the water to evaporate over time, you'll get large, nice crystals of salt. Therefore the light is adjusted in order to get the desired salt crystals.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_12.jpg\" alt=\"Harvesting Salt Crystal\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eHarvesting Salt Crystals\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eWhile the brackish water with a high salt concentration remains in the salt making tank, the salt crystals are scooped up with a shovel and placed in a colander. The salt is not made by people, they just help the natural development into the salt form. That's why we use the word \"harvest\".\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_13.jpg\" alt=\"The resulting salt\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eFreshly Made Salt\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eFreshly made salt contains a lot of water (bittern). One of the characteristics of Wajima seasalt is that the crystals are large. When the light shines on the crystal, it is transparent and glitters. Like snow, salt crystals are actually transparent and appear white due to the refraction of light.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_14.jpg\" alt=\"Removing bitterness\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eRemoving Bitterness\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eAfter removing the excess water (bittern) from the salt in a colander, the salt is complete. Leftover bittern has a high proportion of magnesium and has a slightly bitter taste. Bittern can be used for many purposes, such as making tofu, dripping it into drinks, bathing, and fertilizer, so it is stored in a tank.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_15.jpg\" alt=\"The Salt\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eThe Finished Salt\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eSalt has a slightly different mineral balance depending on the crystal size. Wajima Seasalt is a mixture of crystals of various sizes mixed by hand. Whether it is rough, slimy, smooth, or leaves white powder on your hands, you can judge the finished product based on your senses.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_16.jpg\" alt=\"「わじまの海塩」のできあがり\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eCompletion of Wajima Seasalt\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eThe finished salt is weighed and packed. The making of Wajima Seasalt is completed.\u003c\/p\u003e\n\t\t\t\t\u003c\/div\u003e\n            \u003c\/div\u003e　\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\t\n\t\u003csection id=\"INDEXparts\"\u003e\n\t\t\u003ctable class=\"table\"\u003e\n            \u003cthead class=\"thead\"\u003e\n                \u003ctr\u003e\n                    \u003cth colspan=\"2\"\u003eHazardous Substance\u003c\/th\u003e\n                \u003c\/tr\u003e\n            \u003c\/thead\u003e\n            \u003ctbody class=\"tbody\"\u003e\n                \u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eHeavy Metal\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n                \u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eLead\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eCopper\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eArsenic\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eMercury\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eCadmium\u003c\/th\u003e\n                    \u003ctd\u003eNot Detected\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eBacterial Test: Coliform\u003c\/th\u003e\n                    \u003ctd\u003eNegative\/0.1g (* Bacterial tests are conducted in accordance with the food hygiene guidelines.)\u003c\/td\u003e\n                \u003c\/tr\u003e\n            \u003c\/tbody\u003e\n        \u003c\/table\u003e\n\t\u003c\/section\u003e\n\t\n\t\u003csection id=\"INDEXparts\"\u003e\n\t\t\u003ctable class=\"table\"\u003e\n            \u003cthead class=\"thead\"\u003e\n                \u003ctr\u003e\n                    \u003cth colspan=\"2\"\u003eNutrient information display (per 100g) *This display value is a guideline.\u003c\/th\u003e\n                \u003c\/tr\u003e\n            \u003c\/thead\u003e\n            \u003ctbody class=\"tbody\"\u003e\n                \u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eCalorie\u003c\/th\u003e\n                    \u003ctd\u003e0Kcal\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eProtein\u003c\/th\u003e\n                    \u003ctd\u003e0g\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eFat\u003c\/th\u003e\n                    \u003ctd\u003e0g\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eCarbohydrate\u003c\/th\u003e\n                    \u003ctd\u003e0g\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eSodium\u003c\/th\u003e\n                    \u003ctd\u003e35600mg\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003ePotassium\u003c\/th\u003e\n                    \u003ctd\u003e80.7mg\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eMagnesium\u003c\/th\u003e\n                    \u003ctd\u003e217mg\u003c\/td\u003e\n                \u003c\/tr\u003e\n\t\t\t\t\u003ctr\u003e\n                    \u003cth scope=\"row\"\u003eCalcium\u003c\/th\u003e\n                    \u003ctd\u003e93.6mg\u003c\/td\u003e\n                \u003c\/tr\u003e\n            \u003c\/tbody\u003e\n        \u003c\/table\u003e\n\t\u003c\/section\u003e\n    \n\t\u003csection id=\"INDEXproductDetail\"\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Detail\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Detail\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eSeawater (From Wajima City, Ishikawa Prefecture)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n                            \u003ctd\u003e100g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3054_top_en.jpg\" alt=\"Wajima Salt\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":43920145678574,"sku":"171850632","price":799.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a3054_top_en.jpg?v=1672997779"},{"product_id":"salt_032","title":"Uminosei Seawater Nigari - Tofu Coagulant From Oshima 200ml","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat is Seawater Nigari\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2525_02.jpg\" alt=\"kawashimaya tofu\"\u003e\n\u003cp class=\"img_cap\"\u003eTofu made from Seawater Nigari\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eIt is an ideal nigari (brine, a byproduct of extracting salt from sea water) for making tofu that contains rich natural minerals in every package. This nigari was made by the manufacturing process of natural sea salt. A high-quality nigari which is also used in well-known tofu stores. If you use this nigari in tofu making, you can make authentic tofu with a tender and rich taste at home.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Charms of Seawater Nigari\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2525_nigaribottle_1.jpg\" alt=\"nigari bottle\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eEasy to measure\u003c\/h3\u003e\n\u003cp\u003eWhen making tofu, it is important to use the right amount of nigari. You can use 200ml of nigari for 20 blocks of tofu servings.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018u.jpg\" alt=\"nigari manufacturing method\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eMade from 100% pure sea water\u003c\/h3\u003e\n\u003cp\u003eThe production area is in a remote island surrounded by beautiful nature, Izu Oshima. This nigari's raw material is 100% pure sea water carried by Kuroshio (Japan Current, a north-flowing ocean current on the west side of the North Pacific Ocean.) We don't use any other nigari or coagulant.\u003c\/p\u003e\n\u003cp\u003eThe manufacturing process includes concentrating the seawater with the salt-field type of net, which collects salt and the mother liquid from the collected salt. The contents of this nigari are not only magnesium chloride, but also contain a small number of trace elements in seawater abundantly.\u003c\/p\u003e\n\u003cp\u003eThe characteristics of this nigari is not only making your tofu more delicious, but it gives a slightly salty taste, a subtle flavor, and richness from the seawater.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2525_03.jpg\" alt=\"fresh tofu made with nigari\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch3\u003eFor making delicious and rich tofu\u003c\/h3\u003e\n\u003cp\u003eThis nigari not only solidifies the tofu but also brings out the sweetness and umami of the soybean to its full extent. You can make delicious tofu with a sweet, delicious, yet nostalgic taste at home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHomemade Tofu Tutorial\u003c\/h2\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/pjwI5tbQLo0?feature=oembed\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ca href=\"https:\/\/thejapanstore.us\/tofu\/how-to-make-tofu\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eHow to Make Tofu Instruction\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/09\/tofu_1_300x.jpeg\" alt=\"how-to-make-tofu\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eHow To Make Tofu (Kawashimaya Version)\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eHow to Make Tofu. This is Kawashimaya's Version of the tofu recipe. Making tofu is not difficult if you keep the temperature and procedures firmly. Freshly made tofu have deliciousness that can not be found when you normally buy tofu from the supermarket or other sources. Let's easily make handmade tofu at home!\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Name\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eUminosei Nigari (Tofu Coagulant)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSeawater\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place. After opening, keep it sealed to avoid moisture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eOshima, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2525_nigaribottle_top.jpg\" alt=\"Uminosei tofu nigari bottle\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"海の精","offers":[{"title":"Default Title","offer_id":45329517740270,"sku":"132342315","price":551.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2525_nigaribottle_top.jpg?v=1719202070"}],"url":"https:\/\/sakurado.live\/ja\/collections\/salt.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}