Japanese Salt and Foreign Salt > Salt Production in Japan > Salt-Production:Salt-concentrete transformed info edible salt
Top
Visitor Information
Exhibition
Special Exhibition
Tabacco History and Culture
Japanese Salt Foreign Salt
Collection Gallery
Your Message
Japanese
Salt-Production:Salt-concentrete transformed info edible salt
[The earliest times]

Earthenware salt-boiling vessels

Sea-weed used in the manufacture of brine-concentrate, which is boiled down in clay pots.

Salt-pans and kettles

With larger kettles, substantial amounts could be more efficiently processed.

Clay salt-pans (used in many areas).
Clay salt-pans ("shell-kettle")
Ashes of sea shells were mixed with wood-ash and clay to produce mortar for making large vessels.

Imported iron kettles (eighth century).

A small number of iron salt cauldrons arrived from China during the Nara period.
They were rarities of great value, not generally used in ordinary salt production. A unique fragment of an ancient cauldron is preserved at the Kanaya Shrine in Chiba Prefecture.

[Middle ages]

Reed salt-pans (South-western Kyushu).
Salt-pans of woven reeds
The "reeds" were genarally bamboo fibres plastered with clay or mortar. Also known as "bamboo kettles".

Stone-lined kettles
Stone-lined kettle
These were lined with stones set in mortar.


Domestic iron kettles

In post-Nara times, Japanese kettles appeared.
Early kettles at Shiogama Shrine.
Of the four ancient specimens at the Shiogama ("Salt Kettle") Shrine on the coast of Miyagi Prefecture, the oldest dates from the twelfth cerltury, while the others are believed to have been cast during the fifteenth century.


Other traditional cast-iron kettles (Noto Peninsula, Ise district, and elsewhere).
Cast-iron salt-kettle


[Eariy modern era to Modern era the present]

Giant stone-lined kettles

Used in the Ten Salt Provinces.
(Average size: 2.7m by 3.6m, with depth ranging from 12 to 15cm)


Wrought-iron kettles .
Kettle made of wrought-iron storips
These were made of iron ships welded together. They were used in the direct boiling method on the north Pacific coast.


Western style salt-kettles
After 1868, these replaced stone-lined ketlles.

[Modern era the present]

Improved cauldrons (1928).

Preliminary steam-heating system

From 1935 on, steam produced during crystallization was used to warm brine-concentrate awaiting final boiling.

Vacuum-evaporation process

In 1927 the first experimental plant was opened. During the following decades the new method was adopted throughout all major salt producing districts, where it remains in use today.

In 1971, large-scale installations of vacuum-evaporation eqipment were carried out.

Vapour compression system

Large-scale direct production of salt from sea-water was begun in 1952. This method remained in use until 1971.



Back to TOP

Copyright(C) TOBACCO & SALT MUSEUM