Noto is the only place in Japan where the traditional Agehama-style of producing salt from sea water is practiced now and then.

• A “Hamashi”, or salt worker, will demonstrate and talk about salt production using the Agehama style, a method that has been preserved and handed down in Oku-Noto for about 500 years.
• You can borrow the tools and try to copycat these skilled workers at sprinkling seawater.
• You can also make your original salt seasoning by blending the salt made here with different spices.