Salt production in Japan uses seawater, and it differs from methods used overseas, where salt is typically extracted from rock salt or salt lakes. Due to the wet climate in Japan, salt is made by boiling seawater instead of drying it in the sun. The Noto Peninsula in Ishikawa Prefecture is famous for its traditional salt production method, known as the “Agehama style salt production”. Firstly, seawater is pumped up and stored in buckets, and then it is sprinkled on the salt fields. Secondly, sand from the field is collected and placed in a wooden box, where seawater is poured to extract the salt crystals attached to the sand at the bottom of the box. The highly salty water that has been collected is then taken out and boiled for about 20 hours or more. Salt produced using this method is less salty and has a rich sea flavor and sweetness.