{"product_id":"four-season-japanese-sea-salt-set","title":"Four-Season Japanese Sea Salt Set","description":"\u003c!-- ① 冒頭ラベル --\u003e\n\u003cp style=\"font-size:13px; letter-spacing:0.12em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 20px;\"\u003eSeasonal sea salt · Four varieties · Hand-crafted · Yuya Bay, Yamaguchi · okawari TOKYO\u003c\/p\u003e\n\n\u003c!-- ② キャッチフレーズ --\u003e\n\u003cdiv style=\"display:flex; flex-direction:column; margin:0 0 32px;\"\u003e\n  \u003cdiv style=\"display:flex; align-items:baseline; gap:16px; padding:13px 0; border-bottom:0.5px solid rgba(2,9,18,0.1);\"\u003e\n    \u003cspan style=\"font-size:11px; letter-spacing:0.12em; color:rgba(2,9,18,0.25); min-width:20px;\"\u003e01\u003c\/span\u003e\n    \u003cspan style=\"font-size:15px; line-height:1.6; color:rgba(2,9,18,0.75);\"\u003eFour salts from the same bay — each drawn in a different season, each tasting of what the forest and sea put into the water at that time of year.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; align-items:baseline; gap:16px; padding:13px 0; border-bottom:0.5px solid rgba(2,9,18,0.1);\"\u003e\n    \u003cspan style=\"font-size:11px; letter-spacing:0.12em; color:rgba(2,9,18,0.25); min-width:20px;\"\u003e02\u003c\/span\u003e\n    \u003cspan style=\"font-size:15px; line-height:1.6; color:rgba(2,9,18,0.75);\"\u003eSix weeks from seawater to finished salt — slow concentration, four days of pre-boiling, twelve hours of final boiling, all by hand.\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv style=\"display:flex; align-items:baseline; gap:16px; padding:13px 0;\"\u003e\n    \u003cspan style=\"font-size:11px; letter-spacing:0.12em; color:rgba(2,9,18,0.25); min-width:20px;\"\u003e03\u003c\/span\u003e\n    \u003cspan style=\"font-size:15px; line-height:1.6; color:rgba(2,9,18,0.75);\"\u003eDescribed by those who taste it as having the quality of dashi — a depth that table salt does not reach.\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- ③ 本文 --\u003e\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eSalt that changes with the seasons\u003c\/strong\u003e\u003cbr\u003e\nThe four salts in this set are drawn from the same body of water — Yuya Bay in Yamaguchi Prefecture — but at different points in the year. Spring, summer, autumn, and winter each produce seawater with a different mineral composition, because the ecosystem that feeds into the bay changes continuously through the seasons. As the forest above the bay cycles through growth and dormancy, the minerals that flow from the humus into the rivers and into the sea shift in type and concentration. The result is four salts from one place that taste meaningfully different from each other.\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eSpring — seaweed depth and a strong salt presence\u003c\/strong\u003e\u003cbr\u003e\nAs temperatures rise and seaweed blooms across the bay, the spring seawater carries its character into the salt. The flavor is rich and savory, with a perceptible seaweed quality — strong in saltiness, with a depth that suits the slight bitterness of spring vegetables.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/52_194c46a2-cb45-41c6-ae2f-22a5fde2c5d0.jpg?v=1775728738\" alt=\"Shiki no Shio — Spring salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px;\"\u003ePairs well with: Butterbur shoots · rape blossoms · bamboo shoots · spring cabbage · snow peas · sea bream · octopus · clams · strawberries\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eSummer — the highest mineral content of the four\u003c\/strong\u003e\u003cbr\u003e\nIn summer, the forest is at full growth. Rain carries minerals from the leaf litter through two long rivers into the bay. The summer salt has the most complex mineral profile of the set — a concentrated, vital flavor that reflects the combined energy of sun, forest, and sea. A pinch over a water-rich summer vegetable makes the freshness of the ingredient more present, not less.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/53.jpg?v=1775728739\" alt=\"Shiki no Shio — Summer salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px;\"\u003ePairs well with: Tomatoes · cucumber · edamame · corn · horse mackerel · conger eel · sweetfish · sardines · beef · venison · watermelon · figs\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eAutumn — the most balanced of the four\u003c\/strong\u003e\u003cbr\u003e\nAs leaves begin to turn and fall, organic matter and minerals from ripening seeds and fallen leaves enter the bay gradually. The autumn salt is rounder than summer — the edges softer, the five basic tastes in closer balance. It works across a wider range of ingredients, from freshly harvested rice to rich braised dishes to sake.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/54.jpg?v=1775728739\" alt=\"Shiki no Shio — Autumn salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px;\"\u003ePairs well with: Rice · mushrooms · eggplant · turnip · chicken · kabocha squash · taro · sweet potato · bonito · eel · Pacific saury · apples · sake\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eWinter — clean and precise\u003c\/strong\u003e\u003cbr\u003e\nIn winter, the forest quiets. Rain decreases, temperatures drop, biological activity in the bay slows. The seawater carries less organic material, and the resulting salt is the cleanest of the four — no off-notes, a direct and uncluttered saltiness. It works particularly well with fat-rich winter fish and long-cooked dishes, where a clean salt presence is needed without complexity competing with the depth of the main ingredient.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/55.jpg?v=1775728739\" alt=\"Shiki no Shio — Winter salt from Yuya Bay\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 24px;\"\u003ePairs well with: Daikon · carrot · burdock root · spinach · komatsuna · yellowtail · pufferfish · cod · oysters · crab · corbicula · pork · citrus\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eA bay chosen from across all of Japan\u003c\/strong\u003e\u003cbr\u003e\nSalt master Yuzen Inoue spent years traveling Japan looking for the ideal location to make salt. He chose Yuya Bay in Yamaguchi Prefecture — a brackish inlet surrounded by forest, approximately 80% of which is old-growth primary forest that has never been cultivated. The bay has been protected by local fishermen since the Choshu domain period under a forest conservation policy called gyofu-rin — the understanding that a healthy forest produces a healthy sea. Two long rivers carry mineral-rich water from the forest floor into the compact bay, where forest and ocean mineral sources combine in close proximity.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/IMG_0345_3.jpg?v=1775728240\" alt=\"Yuya Bay, Yamaguchi — where forest and sea minerals combine\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 24px; text-align:right;\"\u003eYuya Bay — forest and sea minerals in close proximity\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eSix weeks to finish a batch\u003c\/strong\u003e\u003cbr\u003e\nJapan has no significant underground salt deposits — unlike countries where rock salt is mined directly, Japanese salt must be made from seawater by hand, which is why craft and time are inseparable from quality. Inoue-san's process begins with the drawn seawater concentrated slowly over approximately two weeks in a three-dimensional salt flat. This is followed by four days of pre-boiling and approximately twelve hours of final boiling — the full process takes around six weeks per batch.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/8f6b868e06112c6566b78789c3c5aad1_2.jpg?v=1775727854\" alt=\"Salt master Yuzen Inoue\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px; text-align:right;\"\u003eSalt master Yuzen Inoue\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2025-04-14_16_29_02_1.jpg?v=1775727919\" alt=\"Boiling the salt — four days pre-boil, twelve hours final boil\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px; text-align:right;\"\u003eFour days pre-boil · twelve hours final boil\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2025-04-14_16_43_54.jpg?v=1775727940\" alt=\"Tenchigaeshi — hand-turning to remove excess magnesium\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 24px; text-align:right;\"\u003eTenchigaeshi — hand-turning to remove excess magnesium (nigari)\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003eAfter boiling, the salt is turned by hand in a process called tenchigaeshi — literally \"turning heaven and earth\" — to mix the crystals evenly. Excess magnesium (nigari, the compound responsible for bitterness in salt) is then carefully removed to achieve a mineral balance closer to that of ancient seawater. The result is a salt that people describe as having the quality of dashi — a savory depth that goes beyond simple salinity.\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 16px;\"\u003e\u003cstrong\u003eThe person behind okawari TOKYO\u003c\/strong\u003e\u003cbr\u003e\nKondo-san, founder of okawari TOKYO, spent years working in the cosmetics industry before arriving at a conviction: that health and wellbeing begin not with what you put on the body, but with what you put in it, every day. After becoming a parent and reconsidering the family's food from the ground up, she encountered this salt from Yuya Bay. The effect on cooking was immediate and unmistakable — and became the starting point for okawari TOKYO.\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/okawariTOKYO.png?v=1775727618\" alt=\"okawari TOKYO — passing essential food knowledge to the next generation\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 8px; text-align:right;\"\u003ePassing essential food knowledge to the next generation\u003c\/p\u003e\n\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0018\/1878\/7915\/files\/2026-03-10_12_20_01.jpg?v=1775727697\" alt=\"okawari TOKYO workshop — miso-making and food education\"\u003e\u003c\/p\u003e\n\u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0 0 32px; text-align:right;\"\u003eWorkshops in traditional food-making — miso, salt, and more\u003c\/p\u003e\n\n\u003cp style=\"font-size:16px; line-height:1.9; color:rgba(2,9,18,0.75); margin:0 0 32px;\"\u003eokawari TOKYO runs workshops in traditional food preparation — miso-making and others — as a way of passing essential knowledge to the next generation. The organization also works to introduce Japanese food producers who make things with honesty and care to a wider audience.\u003c\/p\u003e\n\n\u003c!-- ⑥ Specificationsブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px; margin-bottom:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eSpecifications\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003eSet contents: Spring · Summer · Autumn · Winter salt (1 of each · 40 g each · 160 g total)\u003cbr\u003e\nEach jar: H 4.1 × Dia. 1.7 in (105 × 43 mm)\u003cbr\u003e\nBox dimensions: [to be added]\u003cbr\u003e\nBest before: None\u003cbr\u003e\nProducer: okawari TOKYO · salt master Yuzen Inoue · Yuya Bay, Yamaguchi Prefecture, Japan\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- Ingredientsブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px; margin-bottom:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eIngredients\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003eSeawater (Yuya Bay, Yamaguchi Prefecture, Japan)\u003cbr\u003e\nNo additives\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- Storageブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px; margin-bottom:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eStorage\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003eStore away from direct sunlight and humidity. No best-before date — salt does not expire.\u003cbr\u003e\nKeep the lid closed when not in use to prevent moisture absorption and clumping.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- ⑦ Shippingブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px; margin-bottom:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eShipping\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003eShips within 10 days · Shipping cost included in price\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003c!-- Noteブロック --\u003e\n\u003cdiv style=\"border-top:1px solid rgba(2,9,18,0.1); padding-top:24px;\"\u003e\n  \u003cp style=\"font-size:12px; letter-spacing:0.1em; text-transform:uppercase; color:rgba(2,9,18,0.4); margin:0 0 12px;\"\u003eNote\u003c\/p\u003e\n  \u003cp style=\"font-size:14px; line-height:1.8; color:rgba(2,9,18,0.65); margin:0;\"\u003ePlease note that import duties, taxes, and customs clearance fees are the responsibility of the buyer. We cannot guarantee customs clearance in all countries. Products are shipped from Japan as personal imports.\u003cbr\u003e\n\u003cbr\u003e\nSalt is generally subject to fewer import restrictions than other food categories, but buyers are encouraged to check the regulations applicable to their country before placing an order.\u003cbr\u003e\n\u003cbr\u003e\nPlease note that all product labels and packaging are written in Japanese only. Ingredient information and storage instructions are listed on this product page.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Okawari Tokyo","offers":[{"title":"1 box","offer_id":40712532164737,"sku":null,"price":10000.0,"currency_code":"JPY","in_stock":true},{"title":"2 boxes","offer_id":40712532197505,"sku":null,"price":16000.0,"currency_code":"JPY","in_stock":true},{"title":"3 boxes","offer_id":40712532230273,"sku":null,"price":22500.0,"currency_code":"JPY","in_stock":true},{"title":"4 boxes","offer_id":40712532263041,"sku":null,"price":28000.0,"currency_code":"JPY","in_stock":true},{"title":"5 boxes","offer_id":40712532295809,"sku":null,"price":32500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0560\/3573\/7729\/files\/1_7a8ff3c3-8a5b-453e-9c80-48e246df25a5.png?v=1777899201","url":"https:\/\/byemotion-intl.com\/products\/four-season-japanese-sea-salt-set","provider":"By Emotion International","version":"1.0","type":"link"}