Many uses for Japanese salt

Salt is known to enhance flavor and bring out that umami flavor in almost every dish. In addition to its role in cooking, salt has cultural significance and provides health benefits due to its rich mineral content. The meaning of salt is so profound that it is set on fire conflict and war Across all eras.

Japan is a country without rock salt deposits or salt lakes and has to obtain its salt from the sea – a difficult task given the low concentration of dissolved salt in seawater. Japan’s humid climate further complicates this process, causing the water to take longer to evaporate. Over thousands of years, several methods of extracting these salts have been developed, the first of which is called Miso-yakidating back to the Kofun period (ca. 250 to 552 AD).

Several slightly different descriptions Miso grilling method exists, but basically, it involves pouring seawater over sun-dried seaweed to create a concentrated brine, which is then boiled in a clay pot. In later years, other methods of extracting salt from seawater emerged in different regions, although these were physically demanding and time-consuming. Although the development of technology has led to Reduce labor intensity Despite the salt production method, traditional methods are still used in many areas of Japan, where the basic principles of extracting salt from seawater and seaweed have remained largely unchanged over the years.

Today, Japan is said to produce more than 4,000 different types of salteach available in different sizes, colors, flavors and aromas. Read on to learn about some of the ways this beloved mineral manifests itself in modern Japan.

Handmade salt using ancient methods

In 2012, a group of retirees in the Kudaraura area of ​​Oda City, Shimane Prefecture, started a project to harvest salt using the traditional salt-burning method. Use locally harvested metal wire Seaweed, seawater and pans give life to Kudaraura Moshio, a sea salt rich in magnesium and calcium. for their various Mosio (seaweed salt), allame is boiled in seawater to form an allame broth, which is then added to the boiling seawater and further concentrated. During the drying process, the harvested salt is carefully separated and hand-sifted, resulting in refined seaweed salt with a mild flavor and umami notes from aramid.

Of course, this group of salt entrepreneurs aren’t the only ones pursuing tradition. They are just one of many organizations behind Japan’s thousands of salts, some of which can be found at Solco, a small artisanal store in Togoshi Ginza. The store stocks more than 40 varieties of salt that the owner has found throughout Japan and abroad, including Kudaraura Moshio (listed as “023” on the Solco website).

For another traditionally produced domestic salt, try something called Katsuura-en Shingetsu no Kirameki (“Katsuura’s Crescent Shining Salt”). Shingetsu no Kirameki (Solco’s “033”) is harvested off the coast of the seaside town of Katsuura in Chiba Prefecture. The area is famous for its rich fish stocks, and the region’s delicious waters are said to allow fish to thrive. The salt is made from seawater collected during high tides on full and new moon days, a practice that results in lower magnesium and higher calcium levels. Flavor-wise, salt has a mild yet rich umami flavor that goes well with lighter dishes like fish.

You could spend an entire afternoon learning about the various backstories of Solco salt, and each bottle pairs well with different foods. If you’re looking for the perfect salt to pair with your favorite dishes, Solco’s knowledgeable staff can recommend your ideal choice.

Salt in Japanese traditional food

No discussion of umami would be complete without exploring how Japan incorporates salt into its dishes, beyond just sprinkling it on top to add flavor. salt has been used Preserving and fermenting foods Popular examples of pickled and fermented foods since the Jomon period (10,000-300 BC) include stain (pickles), kill (dried fish or shellfish) and miso.

Often served as a side dish, tsukemono is a versatile staple in the Japanese diet. You’ll find dips added to ramen and curry to bring texture and freshness, or served with a simple bowl of rice to enhance their flavor. One of the most common varieties is Shiosukewhich involves pickling vegetables such as cabbage, cucumbers, daikon, carrots, or umeboshi (Japanese plums) in salted water. This process not only preserves the vegetables, but further develops and enhances their umami flavor.

A popular dish and local souvenir, kill It can be made in many ways. One of the most common methods involves pickled or pickled fish – Usually sliced ​​lengthwise – and then dried. Salting and drying changes the proteins in the fish, creating a firmer texture and enhancing the umami flavor.

MisoOne of Japan’s most famous fermented foods, salt is also used, which is added after steamed soybeans are mixed with koji made from koji. Rice, barley or soybeans. From there, the mixture ferments in a warm room for six months or more. The end result is a delicious paste that’s salty, smooth, and rich in umami flavor—perfect for soups, dressings, and marinades.

Salted Beauty Products

Sea salt is rich in minerals and is a common ingredient in Japanese beauty products. From shampoo to facial cleanser to bath salts, Japan has no shortage of salty self-care products.

Recently, Konglato’s Ball Salt Massage Scalp Shampoo has become a welcome addition to my hair care routine. Soratochi’s shampoo contains 60% organic sea salt and also contains ginseng, mulberry root, ginger, tea leaves and humus extracts.

You can see salt particles in the shampoo, which is a thick paste with a slight mint scent. (The fragrance is a blend of essential oils, including grapefruit peel, orange peel, rose geranium, peppermint, Japanese mint, juniper, and eucalyptus.) For an exfoliating experience, I apply the paste directly to my washed hair. Apply to scalp and scrub. I could feel the scrub absorbing all the scalp buildup while stimulating blood flow to my head. If you don’t want to exfoliate, lather the product in your hands along with the shampoo and you’ll find the salt shampoo turns into a luxurious lather. I guarantee my hair will be thicker the next day!

salt sauna

Japan’s first sauna was Founded in Ginza in 1957 Showa period. Sauna has become increasingly popular in Japan over the years, most recently thanks to a TV show Sadothe host visits saunas across Japan. salt sauna Popular for its detoxifying, deodorizing and skin-beautifying properties. The combination of sweat and salt is said to help Removes dead skin cells and regulates skin renewal ability to pass salt Dissolve proteins and remove sebum, dirt and subcutaneous fat Deep in the pores. A regular sauna has a temperature of 80 to 90 degrees Celsius, while a salt sauna has high humidity and low temperatures of 50 to 60 degrees Celsius.

For those interested in visiting a salt sauna, here’s how it works: After bathing in the sauna facility, you will enter the salt sauna room, where you will find a large bowl filled with salt. Take a handful of salt and dab it onto your skin. Make sure not to rub as the salt won’t do the job of scrubbing and exfoliating. As you sit back and relax, the salt will dissolve and become clear. This takes approximately 5 to 15 minutes. Get out of the sauna and rinse off the salt in the shower. Spa professionals recommend taking a cold bath after your sauna experience, but it’s entirely up to you.

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