The earliest known sea salt produced by the Japanese may be the rarest of all. Called Amabito No Moshio ("Ancient Sea Salt"), unpolluted sea water is collected from the Seto-uchi inland sea, infused with seaweed to develop the "unami", and then processed by cooking in an iron kettle, put into a centrifuge, and finally, cooked over an open fire while stirring constantly. The salt is worth over $40 per pound.