Documenting the unique agricultural lineages of the Setouchi—where salt-laden winds create Japan's most vibrant produce.
Naoshima’s produce is a product of "Triple Sunlight"—a phenomenon unique to the islands of the Inland Sea. Crops here receive energy from three distinct sources:
Standard solar exposure from the clear Seto skies.
Sunlight bouncing off the calm, mirror-like surface of the Inland Sea.
Heat absorbed and re-radiated by the ancient granite terrace walls.
The soil on Naoshima is primarily composed of **weathered granite** mixed with **maritime minerals**. Unlike the acidic mountain soil of the Alps, this soil is:
"The combination of high UV and sea-salt spray acts as a natural stressor, forcing the fruit to produce more protective antioxidants and aromatic oils."
"The golden standard of Japanese acidity."
Naoshima and its neighbors (Ikuchijima and Shodoshima) are the heart of Japan's lemon production. Due to the lack of frost and the reflection of sunlight off the sea, these lemons develop a thin skin and a fragrance that is significantly more floral than imported varieties.
The Setouchi lemon is known for being "pesticide-free" in its best forms, allowing the zest to be used safely in the island’s famous desserts and seafood seasonings.
First successfully cultivated in 1908 on the neighboring Shodoshima, the Seto Inland Sea is the only place in Japan where the climate mirrors the Mediterranean enough for olives to thrive.
The most common variety on Naoshima. These olives are hand-picked and pressed within hours to produce an oil that is strikingly green, with a "peppery" finish that defines the local salad dressings.
Look for "Olive Beef" on local menus. The cattle are fed the dried, toasted remains of pressed olives, which infuses the meat with a high concentration of oleic acid and a distinct sweetness.
Historically, the islands of the Setouchi were the "Salt Fields" of Japan. This heritage continues through **Solar Salt**—sea water evaporated by the sun and wind rather than high-heat industrial boiling.
"Because the evaporation is slow, the salt crystals are larger and crunchier, containing higher concentrations of magnesium and calcium from the sea."
Understanding the delicate balance of resources that sustains the Art Island.
The Mitsubishi Materials refinery on the north side is one of the world's leading "urban mines," exporting high-purity gold, silver, and copper recovered from recycled electronics.
Naoshima's high-mineral 'SOLAR' salt is a premium export found in luxury department stores across Tokyo and Osaka.
Perhaps its most famous export: the "Naoshima Model" of regional revitalization through art is studied and exported to declining rural areas worldwide.
Naoshima lacks significant natural springs. Almost all of its fresh water is imported via an underwater pipeline from the mainland (Okayama Prefecture).
While the island has citrus and olives, it imports heavy staples like rice, vegetables, and Hida beef (from the Alps) to support its high-end museum dining rooms.
The massive amounts of specialized concrete and steel required for Ando's architecture are barged in from industrial ports in Shikoku and Honshu.
"On Naoshima, produce is not merely grown; it is a conversation between the elders of the island and the rhythmic tides of the Inland Sea."
Many of the lemon and olive trees you see while cycling are part of small, family-run groves. These "living monuments" are often tended by residents who have seen the island transform from a refinery hub to a global art destination.
In the autumn, look for traditional houses in Miyanoura with citrus peels hanging from the rafters. This "Sun-Drying" technique is used to create aromatic zests for winter soups, a quiet ritual of island sustainability.
When you taste a pinch of Naoshima salt or a drop of Shodoshima oil, you are participating in a lineage of resilience and harmony.