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MiyagiShrines & TemplesIts deity is said to have taught people how to make salt. Every July a rite is still held to draw salt from seawater by the ancient method. Salt is the precondition for preserved food, so faith and the origin of the local diet sit in the same place.
MiyagiShrines & TemplesIt stands in the same grounds as Shiogama Jinja, its vermilion and black lacquered halls side by side.
MiyagiShrines & TemplesEvery July, salt is drawn from seawater by the ancient method. A rite where faith and the origin of food overlap.
A culture of sake and sushi grew up in the town before the gate of Shiogama Jinja.
Sashimi bought here can be made into a rice bowl on the spot. Tuna landings are among the largest in Japan.
MiyagiArt & CraftsSwords dedicated to the first shrine of Mutsu province, with the tools of its salt-making rites.
A town where shrine approach and harbour meet on a slope, its storehouses and market still in use.