Salt of life - Traditional knowledge and wisdom of satoumi 

The Agehama style of salt making has been in Noto peninsula over 500 years. However, as more practical salt making methods were developed, practitioners have declined in number.
Prof. Yanagi defined satoumi as a coastal sea with high biological productivity and high biodiversity due to harmonized human activities.
As a part of satoumi, the Agehama style salt making needs to be conserved in Noto.
This video was produced as a part of collaboration between Ishikawa Prefecture and UNU for "Traditional knowledge and wisdom of satoyama/satoumi charcoal and salt making traditions in Ishikawa".
Read the associated article: ourworld.unu.ed...