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LE SEL DE L'ILE - MAKING SALT ON USHIMA ISLAND - YAMAGUCHI

LE SEL DE L'ILE - MAKING SALT ON USHIMA ISLAND - YAMAGUCHI

Back to Japan, documenting on Kokusai Boeki Corp. Satoyama projects.
KB has bought several properties on Ushima Island, including beautiful bay and arable lands to be developed under Satoyama principals as well as bringing sustainable, organic projects with the hope to revive the island economy and help with the shrinking population.

Today, was the first SALT workshop and hopefuly the furture "USHIMA NATURAL SALT FACTORY". I left Murozumi for a 20 minutes ride to Ushima island and arrived with the weekly grocery delivery - a very important day on the island. The ladies were all there to pick up there shopping from the Island matron and Aiko, our sea weed specialist assistant jumped on the opportunity to inform the population about the next KB event: Free therapy day for all islanders on June 21st from 12 to 16pm.

Sea water, iron pot, wooden fire and patience are the key ingredients for salt making.
We settled and waited around with the fisherman, the eagles, a few fishes, all enjoying Seto Sea's peacefulness. Diner was also prepared with the local supply of green bamboo - an old Japanese recipe: cut a few chunk of a large green bamboo, carve a small opening at the top and fill in with 1/2 rice and the same amount of sea water / place on the fire hashes to cook until ready.

While the small building near the work site is being repaired, the first batch of Ushima Salt should benefit from the sea breeze and the strong sun shine to ensure the best quality and taste. Soon to be commercialized as USHIMA NATURAL SEA SALT - SETO NAI KAI - 

DANS LA CUSINES DE NORIKO: CHEF BHARAT METHA - ORANGE ISLAND - SETO NAI KAI

DANS LA CUSINES DE NORIKO: CHEF BHARAT METHA - ORANGE ISLAND - SETO NAI KAI

NAMAKE MONOCO PAN CHOKUNI - WITH KIMURA SAN - HIRAO - YAMAGUCHI - JAPAN

NAMAKE MONOCO PAN CHOKUNI - WITH KIMURA SAN - HIRAO - YAMAGUCHI - JAPAN