Mineral Kobo(ミネラル工房)

About Mineral Kobo, salt from Japan’s Scenic Coastline

Welcome to Mineral Kobo, a small, handcrafted salt workshop located in Murakami City, Niigata—the northernmost area of the prefecture.
We’re nestled along the beautiful Sea of Japan coastline, near Sasagawa-nagare, a coastal scenic spot on the border with Yamagata Prefecture.
This area is renowned for its crystal-clear waters and was designated a National Place of Scenic Beauty and Natural Monument in 1927.
Here, surrounded by nature's purity, we craft our salt using only the finest seawater from this exceptional environment.

Traditional Methods with a Modern Touch

At Mineral Kobo, we make our salt the old-fashioned way—100% handmade using the traditional hiragama method.
Seawater is gently boiled in flat iron pans over a wood fire to slowly concentrate it, and then carefully crystallized at low temperatures.
Throughout the process, natural impurities like calcium sulfate and plankton are removed, and only the clean, mineral-rich upper layer of the seawater is used.
We further enrich the salt using our proprietary technique, developed in-house, to boost the essential minerals that modern bodies need.
This creates a rare and refined product, often called the “White Diamond” of salt.

Owner and salt artisan, Shuichi Togashi, is passionate about crafting authentic salt with a balanced mineral profile and passionate about making salt that is not only delicious but also good for your health.
He especially focusing on the ideal magnesium ratio.
He carefully adjusts the flavor to suit individual nutritional needs and taste sensitivity.

A Salt That Elevates Every Meal

Mineral Kobo’s salt isn’t just salty—it has a delicate sweetness and deep umami that brings out the best in your ingredients.
It enhances the flavor of everything from everyday home cooking to high-end cuisine.
Even just a pinch added to soy sauce can transform it into something smoother, richer, and more flavorful.
Because it’s packed with natural minerals, our salt is known for intensifying the natural taste of your food without overpowering it.
Many top chefs and restaurants use our salt, and it’s been featured in TV programs and magazines across Japan.
For over 20 years, Mr. Togashi has continued the legacy of this workshop passed down from his father—
always with the hope that “our salt can be used safely and with confidence at every dining table.”