Salt reduction is essential for the prevention and treatment of hypertension. Thus, novel strategies for salt reduction measures are necessary. We have developed a “low-sodium system” that is “infinitely rearrangeable” using a menu application, frozen ingredients, and low-sodium retort sauce by utilizing Shimane University’s patented technology. In 10 hypertensive subjects (systolic blood pressure (SBP) greater than 130 mmHg and less than 180 mmHg) that were not administered with antihypertensive treatment continued to consume a reduced-salt diet for 28 days. Throughout the study period, the feeding rate for all subjects was 90.0% (504/560). The completion rate (28 days) of the 10 subjects in the study was 100%. Before and after the intervention, the average SBP for all subjects showed a downtrend (morning SBP; 139.0, 125.3 mmHg: night; 128.8, 121.7 mmHg, respectively) with reductions in the 24-hour urinary sodium excretion and salt checklist score. The continuity and usefulness of the “infinite recipe” salt reduction system was inferred.