The husband-and-wife founders trained for three years under complete sun-dried salt maker Tanoya Enjiro before establishing Tanoya Shiran in Yasuda, Kochi. They crystallize local seawater slowly with sunlight inside a dedicated house, producing fine and coarse salts that they sell through their official BASE shop.
Hideaki Kosaka and his wife established Tanoya Shiran in Yasuda, Kochi, after three years of training under complete sun-dried salt maker Tanoya Enjiro. Their producer profile describes a move from public-service careers to full-time salt making.
The raw material is seawater from the coast at Yasuda, near the mouth of the clear Yasuda River. The salt is grown entirely inside a crystallization house using sunlight, with the producer stating that crystallization takes about three months in summer and six months in winter.
Seawater is concentrated and crystallized without heat inside a dedicated house, relying on sunlight and long seasonal maturation rather than boiling.
These first-party and authoritative sources support the producer identity, place, method, and specialties summarized above. The official shop remains authoritative for current products and terms.
Producer profile reviewed: 2026-09-08
2 products from this producer. Prices, pack sizes, and availability were checked against its official shop on 2026-09-07.
AvailableA versatile fine-grain salt grown from local seawater in Yasuda over at least three months using sunlight in a crystallization house. The producer recommends it for vegetables, rice balls, eggs and bread.
AvailableA coarse-grain complete sun-dried salt with a stronger, more complex finish. Tanoya Shiran recommends its slowly dissolving crystals for beef, chicken and salt-seared bonito.
Wild Food Japan provides the bilingual catalogue. This producer remains the seller, receives the payment, and handles stock, packing, shipping, returns, and order support.