How Japan regained traditional salt after the war

Salt produced by traditional Japanese methods has been banned for a long time

In 1972, the traditional Japanese salt pans were completely abolished by law. Since then, the salt produced domestically from seawater has been switched to the modern industrial salt manufacturing method, and consumers have been able to remove the components such as calcium, magnesium, and potassium contained in traditional sea salt as impurities.  This event triggered a group of Japanese scholars who are worried about their health and consumers who are interested in food, and started a movement to revive natural salt.

Revival of traditional salt manufacturing and further challenges

The research that began with the clearing of the wilderness was a series of difficulties, but after trial and error, they succeeded in reviving the first sun-sea salt in Japan in 1977. 

However, the Japanese government did not approve the sale of sun-sea salt. And they had to dispose of the sun-sea salt they had made. Therefore, they applied to the government for permission to "distribute members as a sample for research" instead of "selling", and it was finally approved. This was often featured in various media such as television, national newspapers, radio and magazines. The response was great, and the number of members who distributed traditional salt increased dramatically.

The ultimate revival of traditional salt

Without giving up, they repeated daily research and negotiations with the country, and finally in 1984, they revived the traditional sea salt that was concentrated in salt pans and burned in a flat kettle. This salt contains various salts in a well-balanced manner.

Natural salt is finally available in stores

In 1985, the national law to monopolize salt was amended, and the development of traditional Japanese high-salt foods such as miso, soy sauce, pickled plums and pickles began. And in 1989, they founded a traditional salt company.　

Finally, in 1997, a quarter of a century after the total abolition of salt farms, the salt monopoly law was abolished, and the production and sale of salt in Japan was liberalized. In 2002, the salt monopoly law was completely abolished and salt imports were liberalized. Nowadays, a wide variety of salt is on the shelves.

Summary

After the war, traditional salt rich in minerals was banned in Japan. It is the result of the efforts of courageous people to be able to buy traditional salt, which tastes good and is indispensable for health management, at stores.

Traditional salt, rich in minerals, tastes good and is essential for health care. I use it not only for cooking but also for brushing my teeth. 

I pay tribute to the many ancestors who have contributed to the revival of traditional salt.

Source: https://www.uminosei.com/yomimono/uminosei/story/