Upon entering the parking lot, the first thing to notice is the large, four-tiered evaporation wooden structure made of bamboo branches arranged in a Kayabuki roof fashion. This is part of a saltern facility, namely of the "flow-down type with shoot ream rack" method (Ryukashiki-Shijoka-Enden 流下式 枝条架 塩田), the only one of its kind in Aichi Prefecture, and in which salt water pumped from the sea dripped from the top is recirculated several times until brine with 20% concentration is obtained for the posterior heated evaporation process. Besides producing table salt, such evaporation, made on a large metallic vessel for 4 hours, creates bittern, which is the magnesium chloride solution known in Japan as "nigari" and a key ingredient of "tofu" bean curd making.

Inside the facility guests are able to shop for souvenirs made with the salt produced in Mihama or have a meal at the adjacent cafe. One of the most sought-after items is the "Shio-Sofutokurimu", a soft serve made with the local salt.