- What is Kamenoi Hotel?
- Hotel list
- DNA / History
- Hot springs- Natural Hot springs in all hotels
- Food
- Activity
- Kamenoi Hotel Travel Feature
- KAMENOI HOTEL MEMBERS
- Mystays Mail News
Facing the Seto Inland Sea
A historic salt country,
Visit Ako
Salt has supported Japan's food culture since ancient times.
One of the most well-known production areas is
Ako-shi Hyogo. The calm Seto Inland Sea and
Taking advantage of the sunny weather
Salt production has continued since the Yayoi period.
The reason why Ako was Ako called the Land of Salt
Let's go find it.
The history of salt production in Ako
From the Yayoi period
Salt production in Japan has been practiced since the Jomon period. People at that time collected seaweed from the ocean, dried it in the sun, concentrated the salt that floated to the top, and boiled it down in earthenware. However, the amount of salt that could be extracted was only about 30g from 1 liter of seawater. Making salt was a daunting task.
Ako, one of Japan's leading salt-producing areas, has had salt-making pottery used in the late Yayoi period unearthed in the inland Shioya district. This shows that salt was being made around that time. Furthermore, salt-making pottery was also unearthed in the northern part Ako, suggesting that salt made in Shioya was transported there and supplied to other areas. Although times are very different from today, this shows that people made salt, interacted with each other, and used salt in their diet.
Once upon a time, along the coast
Salt fields as far as the eye can see
In the Middle Ages, salt production in Ako evolved from boiling salt in earthenware to sprinkling seawater on sand and evaporating the water in the sun. Salt fields were established along the coast, and in the Edo period, Ako feudal lord Asano Naganao set out to expand the scale of the salt fields, expanding them to about 100 hectares over three generations of the Asano family. Even after the feudal lord changed from the Asano family to the Nagai family and the Mori family, the expansion continued, reaching 400 hectares by the end of the Edo period. The salt fields as far as the eye could see generated enormous wealth.
The salt fields spread out on both the east and west sides of the Chikusa River, and at the Higashihama salt fields, salt containing bittern was produced, called sashijio, which was shipped to Edo and the Tohoku region. Meanwhile, at the Nishihama salt fields, salt with a refined taste and less bittern was produced, which was shipped to Kyoto, Osaka and other places. It is no exaggeration to say that Ako salt has captured the food preferences of both the east and west and supported the food cultures of both. Not only was it produced in large quantities, it became known for its good taste and quality, and by the Meiji period it had received high praise, with comments such as "salt made in Ako is the best in the country" and "Ako salt is the best in Japan."
Using traditional methods,
Making salt the traditional way
During the period of rapid economic growth, national policy shifted salt production to mass production in factories, and Ako disappeared not only in Ako but all over Japan. The salt companies remained, but the land where the salt fields once stood has been turned into houses, factories, and parks, completely changing the scenery. This can make you feel a sense of loneliness. People who wanted to continue making and tasting traditional salt started a petition and decided to revive natural salt. In addition, Ako-shi Marine Science Museum - Salt Country was established in a corner of the park that was originally a salt field. Here, they have recreated the beach-style salt fields that evolved in Ako and spread to all parts of Japan.
Salt making experience and salt field tour
At the Ako-shi Marine Science Museum, you can learn about the ocean and salt, watch demonstrations of salt making and boiling in a kettle, and tour the restored salt fields. The salt fields are a symbol of Ako, Japan's No. 1 salt producing town, which is registered as a Japanese Heritage site by the Agency for Cultural Affairs.
Ako salt also contributes
Banshu hand-pulled somen noodles
Ako salt is also used as an ingredient in Banshu hand-pulled somen noodles, Ibonoito, which began in the Banshu region about 600 years ago. The first step in making somen noodles requires wheat flour and salt water. The salt tightens the dough, giving it its unique firmness and crispness. Once the dough is made, it is twisted and stretched, left to mature, and then stretched again, and after drying, it is carefully arranged in bundles in boxes, taking care not to break them.
The ultra-thin noodles, which can almost be described as a work of art, are only possible thanks to the high-quality Ako salt and the careful work of the craftsmen. The smooth texture as it slides down your throat is luxurious. The taste is even more delicious when you think of the history and effort that went into making them.
Get to know and appreciate "Ibonoito"
"Ibonoito Museum Somen no Sato" is a facility where you can learn about the history and traditional techniques of "Ibonoito". You can watch a demonstration of how about 50 cm of noodles are stretched to about 1.3 m with chopsticks, and you can also tour the processing plant. In addition to somen noodles, you can also buy hand-stretched pasta and Chinese noodles as souvenirs.
Recommended Hotel
Recommended hotels
Emotions and relaxation
Turn it into a memory,
A hotel with a magnificent view of the Seto Inland Sea
KAMENOI HOTEL AKO
Immerse yourself in Hot springs in an open-air bath with a variety of views
KAMENOI HOTEL AKO is located close to the remains of the Higashihama Salt Fields Water Intake Facility, where seawater was once pumped up to make salt. Built in Ako Misaki in the Setonaikai National Park, you can enjoy the sunrise over the Seto Inland Sea from your room or the large public bath. The bath water comes from Ako Misaki Hot springs, which springs from 1,200 meters underground. The infinity open-air bath offers a different view at different times of the day. We also recommend the salt sauna, which uses Ako salt.
Seafood and mountain produce,
One after another, the delicious flavors of the Banshu region
The bounty of the Seto Inland Sea is seasonal seafood. Hyogo 's delicacy is beef. Ako oysters, spiny lobster, seasonal sashimi, and roasted Japanese black beef are all delivered directly from the producers, and the menu features a series of impressive delicacies that are unique to Ako. For breakfast, there is Ibonoito, as well as horumon udon from Sayo Town, north of Ako, and chirashi sushi made with gizzard shad, an indispensable item at festivals in Himeji. This is sure to be a great opportunity to learn about the richness of the food in the Banshu region.
Nearby Spots
Nearby spots
The Ako incident caused by Asano Takumi no Kami,
Visit the castle associated with it
The ruins of Ako Castle are a national historic site and a scenic spot (Old Ako Castle Garden, Honmaru Garden, Ninomaru Garden). It took 13 years to build under the orders of Asano Naganao, and the Asano family continued for three generations. The cause of the family's extinction was, as you know, Ako incident. On December 14th, the day that the Ako Gishi (Ako Roshi) carried out their attack, the Ako Gishi Festival is held in grand style around the ruins of Ako Castle. The beautiful castle, which changes its appearance with each season, is sure to captivate even those who are not fans of Chushingura, so be sure to visit. It is about a 10-minute drive from the hotel.
Hyogo Prefectual Ako Seaside Park
A park built on the site of a former salt field. It features the Ako-shi Marine Science Museum, Salt Country, an auto camping site, an amusement park, and more. The seasonal flowers are also a highlight. It is about a 5-minute drive from the hotel.
Shiosai Market Roadside Station
Fresh seafood is on display. Buy oysters hanging from the farmed rafts, or enjoy an all-you-can-eat oyster buffet for 70 minutes. It's about a 15-minute drive from the hotel.
Kirakira Hill
A slope that connects Iwatohime Shrine to the Seto Inland Sea, with cobblestones and tiled stairs with hearts hidden inside. A popular photo spot. About 5 minutes by car from the hotel.