At the base of Mount Takatsu, Hiroshige focuses on a valuable local product. As in many parts of the world at this time, salt was nearly as valuable as gold. Japan derived its salt from the sea. In a technique dating to the 8th century known as agehama, water was carried from the sea and spread onto banked sand and clay pots to evaporate. The resulting brine would boiled down to form salt. This laborious process can still be found today at the artisanal salt farms along Noto Peninsula in Ishikawa Prefecture. Today, the former Iwami Province belongs to western Shimane Prefecture.