What you’ll find
What Mataichi no Shio (またいちの塩) / Shinzaburo Shoten is known for
At the Kobo Tottan works on the Itoshima coast, seawater is drawn up and circulated for ten days down bamboo-lined raised saltpans before being reduced slowly in iron kettles until crystals form. The company built out a cluster around the salt works, including the Kisetsuya retail shop, the Itaru and Sumi Cafe eateries, and a pudding shop built on its signature hana-shio flower salt.