In the salting process, pieces of raw abalone from which the shell has been stripped are divided into three groups according to size, arranged in a 72 liter barrel, dusted with salt and left to absorb the salt.
塩漬は殻を除いた生鮑を大、中および小に分けて、4斗入の樽に並べて塩をまいて漬け込む。