Poro ruru: Difference between revisions

Salt-makers were once important professions in [[Oyashima]]ne society, but the craft is nearly extinct in modern times. Part of this is due to the time-consuming traditional methods of producing salt and the hard work that goes with it. Artisanal salt-makers cannot compete with the cheap imported salt prevalent today in [[Audonia]]. Both '''poro ruru'' and ''abe shippo'' are only made by a few families today. Since [[Burgundie]] took possession of the [[Iles Evangaline]] in [[YEAR]], they have invested heavily in the manufactor of ''poro ruru'' and ''abe shippo''. They are commonly sold for the tourist trade for their novelty as well as to gourmet restaurants that feature [[Oyashima]]ne cuisine, namely the [[Granquai Restaurant Chain]]. Due to their rarity, they are considerably more expensive than regular salt. The demand is usually high for ''poro ruru'' and ''abe shippo'', but the supply cannot keep up.