Noda salt, which has a long history, was made using a method called ``direct boiling salt,'' in which seawater was boiled down directly. In 1945, just after the end of the war, more than 130 salt kettles were said to have been built on the Tofugaura coast, and at a time when rice was 5 yen per sho, salt was 35 yen per sho. It is said that they were traded at even higher prices in Morioka and Akita. With the discontinuation of self-sufficient salt production in 1949, the tradition temporarily ceased, but has been revived as an experience event in recent years. This ``experience of making natural salt'' can be done at Eboshi-so.
- residence/location
- 62-28, Tamagawa 2-chibari, Noda-mura, Kudo-gun, Iwate 028-8202
- Business hours/Usage hours
- Please confirm at time of reservation.
Approximate time required: 60 minutes - Access
- Route 1: Morioka Station → [150 min. by local train] Rikunakanoda Station → [10 min. by cab] Natural salt making experience
Route 2: Kudo IC → [70 min. by car] Natural salt making experience - Inquiries
- National Shukusha Eboshoso
Tel: 0194-78-2225
Fax: 0194-78-3336 - Other
- Salt making experience 500 yen per person
Reservations required (please consult with us about the number of people, time, etc. at the time of reservation)
