Back to explore
Suzu’s Salt Farms
珠洲の塩田Ishikawa · Chubu
The last place in Japan still making salt by the agehama method, in which seawater is carried up the beach by hand and thrown across a sand bed to concentrate in the sun before being boiled down in a kama hut. The technique has run here for more than five hundred years and is designated an Important Intangible Folk Cultural Property.
- Best season
- Year-round
- Crowd level
- Moderate
- Rating
- 3.8· 951 reviews
- Opening hours
- Seasonal — see below
- Admission
- The salt museum and shop are free to enter; the hands-on salt-making session is charged separately and needs a reservation.
- Nearest station
- No rail to the Noto tip since the Noto Line closed. About 2 h by car from Wajima or 3 h from Kanazawa, or the Suzu-bound bus from Anamizu
- Website
- enden.jp
Usual hours — confirm with the official site for holidays + seasonal closures.
Today
FreeNote
- Hands-on salt-making runs 1 May – 30 September and must be booked ahead.
Note
- The michi-no-eki Suzu Enden Mura reopened after the January 2024 earthquake and has run year-round, weekends included, since 1 April 2025.
- Confirm before travelling: recovery in Suzu is still uneven.
How to get there
From Nagoya Station · ~5h 21m by car
Tags
salt productionculture
Location
More in Chubu
Continue exploring
Your turn
Plan a trip like this — free
Built from 2,650+ verified hidden places — real routes, ferries, and events matched to your dates. Yours takes about a minute.
No credit card, plan your first trip now!