"Awaji Island's seaweed salt" is crafted daily with great care by salt artisans, inspired by Japan's oldest salt-making method, 'Moshio-yaki,' and produced under modern hygiene standards. Its light brown color is a characteristic of moshio, and the subtle umami of seaweed, concentrated from seawater and seaweed, is what makes it popular.

「淡路島の藻塩」は、日本で最も古い製塩法「藻塩焼き」をヒントに現代の衛生管理の基、塩職人が日々丹精込めて作り上げております。色は薄茶色が藻塩の特徴、そして海水と海藻の旨味が凝縮されることによりほのかな海藻の旨味が人気となっています。