Moshioyaki is a unique Japanese salt production method.
Agehama style and Irihama style from the 9th century
So, what is the history of salt production in Japan?
It is believed that salt began to be used in Japan from the end of the Jomon period to the Yayoi period. At that time, dried seaweed was roasted and mixed with salt.HaijioIt seems that they were using it as is.
In the 6th and 7th centuries, salt was obtained by adding seawater to ash salt to create a strong brine, which was then boiled down in earthenware vessels.
This method is called salt-grilled seaweed, and sargassum was used as the seaweed. Salt grilling is a method unique to Japan.
In the Manyoshu, “MorningNagiThere is a passage that goes, ``While mowing the seaweed, in the evening calm, grilling the seaweed with salt, the sea maiden.'' Tamamo is a beautiful name for algae including Sargassum.
MiyagiShiogamaAt Shiogama Shrine in the city, the ritual of making salt, which involves pouring seawater onto sargassum and boiling it in an iron pot, still exists today.
In the NHK morning drama ``Mare,'' which aired from March to September last year, there was a scene in which actor Min Tanaka vigorously sprinkled seawater on a sandy beach to make salt. "AgehamaIt is a method of making salt called ``Shiki,'' which takes advantage of the difference in water level between the ebb and flow of the sea surface.IrihamaWith the expression,9It was born around the turn of the century.
In the 17th century, Irihama-style salt production began in Ako, Harima Province, and spread along the Seto Inland Sea coast, becoming the center of salt production in Japan.
Through efficient downstream salt fields
Complete conversion to ion exchange membrane type
The monopoly system that put salt production, distribution, and sales under control began in the Meiji era in order for the government to cover its finances.38It was in the year (1905).
Around that time, demand for salt increased due to the development of the chemical industry and population growth, and salt began to be imported from overseas. As I will introduce later, salt has various uses not only for food but also for industrial purposes.
When the Pacific War broke out, salt production and imports decreased and salt was rationed, and people were allowed to make their own salt.
After the war, an efficient ``drift-down'' method of salt making appeared, which circulated seawater through a sloped basin covered with gravel. Then, in a blink of an eye, flowing salt fields became popular.
However, the traditional method of making salt in salt fields, which has continued unabatedly since ancient times, began in the Showa era.46The Salt Industry Modernization Measures Law enacted in 1971 completely abolished salt fields in Japan.
This was because the ion-exchange membrane method of salt production, which had been researched in Japan until then, was put into practical use, and salt production in Japan was completely converted to only the ion-exchange membrane method.
On the other hand, the natural salt movement became active in 97.
Manufacturing and sales are liberalized
brine made using ion exchange membranes and electrical energy,vertical potIn a new method of making salt that boils down in a vacuum evaporator, sodium chloride is99% or higher purity salt (proprietary salt).
In contrast to the innovative ion-exchange membrane method, which does not require large salt fields, is unaffected by the weather, and can efficiently produce salt with a small number of workers, there is a need for the forced abolition of traditional salt fields and the production of salt that is too pure. People who had doubts about the fact that only table salt was being produced, and those who opposed it, started activities aimed at producing salt the old-fashioned way.
Efforts to preserve and revive so-called natural salt have continued steadily in various places, and from these efforts, the current ``sea spirit'' was born.
After that, Heisei9In 1997, the Salt Monopoly Law was abolished, eliminating the monopoly system, and the newly enacted Salt Business Law liberalized the production and sale of domestically produced salt. Furthermore, the same14In 2002, imported salt was also liberalized, and the salt monopoly was completely eliminated.
In other words, anyone could now freely make and sell salt, regardless of production method.
I guess this is the reason why you can now find various types of salt in grocery stores. [Reference materials]
・“A book that helps you understand salt and bitterness” (written by Megumi Tamai, Tokyo Shoseki)
・“Interesting Science: Science of Salt, Sugar, and Food Preservation” (edited by Food Preservation and Lifestyle Research Group, Nikkan Kogyo Shimbun)
・“Science of salt and health” (written by Keiichi Ito, Kodansha Bluebacks)
・“Truly to know information: How to choose the right salt” (written by Dr. Salt Research Institute, Japan Edible Salt Research Institute)
(Published by Kenkyukai)
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