Do you know where your salt comes from?

Deborah Kade
Apr 20
7 min read

Today we took a tour of the Kona Sea Salt Farm.

"The oceanfront salt farm is located on the Kona coastline of Hawaii island - the southern-most island and the largest in the Hawaiian island chain. Kona Sea Salt is the only sea salt in the world made from pure, 900 year-old deep ocean water, rich in natural minerals and flavor. The salt water is drawn from 2,200 feet below the ocean’s surface making it one of the highest quality finishing salts. In addition to gourmet sea salts, as part of the salt making process, Deep Ocean Minerals are farmed as a magnesium supplement, magnesium bath and Nigari - the traditional tofu coagulant."

The tour of the Kona Sea Salt Farm takes approximately 45 minutes. The farm is situated on 7 acres of oceanfront space on Kona Keahole Point. Kona Sea Salt is harvested by hand. The Hawaiian Salt is from pristine deep ocean waters, 2,200 feet below the surface of the Kona Sea. We learned about the salt harvesting process and the different kinds of salt variations, how deep seawater is different from surface water, the significance of salt in Hawaiian culture, and a brief historical overview of the ancient Hawaiian settlement Ho’ona. Lastly, we finished the tour with a salt tasting of the Kona Pure and Kona Flavored Salts.

"The Kona Salt Farm is located within the Hawaiian Ocean Science & Technology (HOST) Park which is 870 acres located in North Kona near the Kona International Airport. The HOST Park is a hub of innovative companies focused on sustainable aquaculture, renewable energy, and conservation.

It leads in ocean thermal energy conversion (OTEC) and advanced solar energy systems, integrating these with aquaculture to promote eco-friendly growth. The park also features a hydrogen bus station, showcasing practical applications of hydrogen fuel. Conservation efforts include sustainable aquaculture practices, coral restoration and extensive research on marine biodiversity. These initiatives create a synergistic environment that supports technological advancement and environmental stewardship."

Deep Ocean Water

"HOST Park’s Seawater Supply System is the only one of its size and capacity in the world with a three-pipe seawater delivery system available on demand 24/7. It provides both ultra pristine and nutrient-rich deep sea water and Class AA nearshore surface waters. These dual water pumping systems harness a thermal differential ideal for a multitude of applications.

It is this water source, that makes our salt different from any other salt in the world. Our salt is produced from waters 2,200 hundred feet deep that is essentially unaffected by human influences and surface pollution."

We started the tour with a glass of water and a drop of magnesium.

This is the area where they farm the salt.

There are pipes at 500 and 2200 feet. All the electricity is generated by using the difference in temperature between the depths. Sea salt is only created by using the water from 2200 feet. This water has more minerals and it is actually less salty; thus giving you a better flavor.

Mia was our guide.

The fans at the end push air through the tunnel. That speeds up the evaporation. The salt is coarser closer to the fans and there are flakes at the opposite end..

After coming out of the very hot hothouse, we put our hands in the water to cool off. The water was 47 degrees.

Tasting

"Smart Ways to Season

1. Finish with a Sprinkle

“The last thing you put on food is the first you taste,” says our flavor expert, Chef Norman. A small finishing sprinkle of Kona salt right before serving highlights flavors without using much. This trick is perfect for roasted veggies, chocolate desserts, and even fruit."

2. Layer Your Seasoning

Season your dish as it cooks—a little at each step—rather than a heavy handful at the end. This adds depth and ensures you won’t overdo it on sodium.

3. Read Labels Carefully

Surprising sodium hides in breads, sauces, deli meats, and snacks. By scanning ingredient labels and cutting back on heavily processed foods, you have more room in your diet to enjoy real salt in moderation."

"Sodium Smart!! “Lowering Sodium, Elevating Flavor”

Salt isn’t the enemy—it’s an essential mineral we all need. But being mindful of where your sodium comes from and choosing quality over quantity is an easy way to eat healthier every day.

Most of us think of our salt shaker first when it comes to sodium. But the truth is, more than 70% of the sodium in our diets comes from processed and restaurant foods—not from cooking at home. Surprisingly, everyday items like breads, deli meats, canned soups, and snacks can pack a lot more sodium than you’d expect.

That’s why cooking from scratch with fresh, whole ingredients is a powerful way to take control of your health. When you do reach for salt, choosing a high-quality variety—and using it sparingly—can make all the difference."

"At Kona Salt Farm, our salt isn’t just sodium chloride—it’s enriched by deep ocean water that brings in a spectrum of natural minerals like magnesium, calcium, and potassium. This not only lowers the overall sodium content compared to heavily refined table salt, but also gives each pinch a clean, complex flavor."

A byproduct of salt evaporation is magnesium. Magnesium is a necessary ingredient for human life and many people don't get enough in their daily diet.

"Magnesium, a vital mineral for our well-being, plays an essential role in numerous bodily functions. From muscle relaxation, better sleep to heart health, its influence is profound. However, not all magnesium sources are created equal when it comes to absorption rates and overall effectiveness.

Deep Sea Waters are pristine and naturally rich in Magnesium. We harvest our Deep Ocean Magnesium from waters 2.200 feet below the surface. Our Magnesium is Magnesium Chloride, the type that is most easily absorbed by the body. It is naturally dissolved and readily available for absorption."

We started the day with breakfast at the resort. Nothing like having breakfast with a view.

Of course I had to take pictures while waiting for our food.

We both had an omelet.

This little guy wanted to join us. Yes, I'm looking at you!

After breakfast, I walked around some and took more pictures. We had 30 minutes before we had to leave for Kona and the sea salt farm tour.

More water lilies blooming today than yesterday when we arrived.

Water lilies do more than just beautify your pond; they attract a host of beneficial animals. Pollinators like bees and butterflies flock to their vibrant flowers, playing a crucial role in the ecosystem. Aquatic insects, such as dragonflies and damselflies, also find a home among the lily pads

Water lilies cannot grow solely in water; they require a growing medium like soil for their roots to anchor and absorb nutrients. While they float on the water's surface, their roots need soil or another substrate to thrive.

This bee wanted to get inside.

Water lilies play an essential role in aquatic ecosystems. They provide shade and cover for fish, amphibians, and other aquatic organisms. The large leaves also help reduce sunlight penetration, which can inhibit the growth of algae and other unwanted aquatic plants.

Happy to get a few pictures of the wild goats eating along the roadway.

We had lunch at Umekes Fish Market Bar and Grill

“UMEKE” is the Hawaiian word for “bowl.” At any Umeke’s eating establishment, a majority of menu items are designed to be served in bowls. Owner and Head Chef Nakoa Pabre is a seasoned professional who takes pride in giving customers the freshest, most exciting and varied menus that the Big Island has to offer. Guests typically design their own custom meal by selecting from a wide variety of Hawaiian inspired entree items accompanied by their choice of sides."

"Chef Nakoa Pabre pleases his guests by offering a variety of popular traditional Hawaiian food creations with a modern twist. Pabre has twice been awarded “Winner Overall” of the prestigious Sam Choy’s Poke contest and his restaurants were voted “Best Poke in Hawaii” in both 2016 and 2017. In addition to winning many other awards, Pabre and his specialty dishes have been featured on Food Network’s popular television shows, “Diners, Drive-Ins, and Dives,” and also “G. Garvin Road Trip.”

Poke

Poke is a dish of diced raw fish tossed in sauce and served either as an appetizer or a main course.

Michael had the Lau Lau - pork with Hawaiian salt wrapped and steamed in taro leaves for 5 hours. He also had the white rice and the sea weed salad - seaweed marinated in sesame shoyu dressing

I had the Pulehu Beef - grilled steak finished with Hawaiian sea salt and green onions. I had the white rice and for the side I had the HO’IO SALAD | Fiddle ferns, tomato, onion, kombu, kamaboko & sesame

The bill was placed in the Spam container.

"Spam is a brand of lunch meat made by Hormel Foods Corporation, an American multinational food processing company. It was introduced in the United States in 1937 and gained popularity worldwide after its use during World War II. As of 2003, Spam was sold in 41 countries, and trademarked in more than 100, on six continents.

Spam's main ingredients are pork shoulder and ham with salt, water, modified potato starch (as a binder), sugar, and sodium nitrate (as a preservative). Natural gelatin is formed during cooking in its cans on the production line.

We are planning to return to this restaurant again before we leave as the meal was so tasty and fresh.

Walked around Kona and did a little shopping.

"Our snacks and treats bring back childhood memories. The good old days when you were young and care free. You will find delicious chocolate, coffee, and local Hawaiian treats to choose from.

When we started we wanted to capture a taste of Hawaii. Now, our goal is to keep it local, so we always buy local and everything we offer is in made in Kailua-Kona, Hawaii."

"All of our chocolates balls are hand made in Kona, Hawaii with aloha! Always made with Hawaiian macadamia nuts for you to enjoy."

I wish the store would have been open as it looks to be an interesting place.