What's the difference between sun-dried salt and sodium chloride?!
February 23, 2022
High-end Japanese restaurants do n't advertise that they use "a certain salt" every time.
It's not a popular restaurant based on price, and the chef
"Don't eat the ones you don't like."
Like this, he will appear humble on the surface, but with a cheeky attitude ( just like Inazo ) he will probably make what he wants to make.
Therefore, it seems that they are particularly particular about salt, the king of seasonings .
( How about the super high-end restaurants in Seongju ?)
"Deliciousness" is a comprehensive effect that includes the placebo effect created by the store's appearance, reputation, or tableware, as well as the halo effect and price effect.
(※If it's wine,
"A Bordeaux wine made with great care by a top winemaker, costing 100,000 yen per bottle"
If you have such preconceived notions, you will have high expectations even before drinking. Taste is something that is sensed by the brain rather than the tongue.
In fact, if you were to drink it blindfolded, most Japanese people would be unable to distinguish it from a 1,480 yen bottle of popular wine ( which in France costs around 300 yen per bottle) .
However, our taste buds are honest. A proper dish has a salty taste, which is the key to Japanese seasoning, that is not harsh or heavy.
It's smooth and delicious, and it blends naturally into your bloodstream, doesn't it?
That's because you're choosing salt.
"No, ours is regular refined salt that is 99.9% sodium chloride.
Plus, making broth from kelp or bonito is a pain and expensive process, so you can get a first-class flavor with Ajinomoto!
The point is, rather than cooking skill, it's about looking good on Instagram and tricking the customers' brains with the store's appearance and tableware!"
There are probably some owners who are a bit like Horiemon, but if you're a stalwart chef who has worked his way up from an apprenticeship, you'll definitely choose the knife and the salt.
〇
In fact, natural sea salt is different.
For example, try using a teaspoon in a stir-fry.
Refined salt overwhelms the entire dish with its salty taste, but natural sea salt has a saltiness that does not interfere with (or even brings out) the natural flavor of the ingredients .
It blends well. Yes, that's how it's expressed. Refined salt floats on its own, so extra sugar is added.
Refined salt is made using a method called the "ion exchange membrane method," which extracts "only" chlorine and sodium from seawater, resulting in 99.5 to 99.9% sodium chloride.
On the other hand, natural sea salt contains over 95% sodium chloride, with the remaining 5% being potassium, calcium, magnesium, and trace nutrients such as iron and phosphorus.
Natural salt is truly the "crystallization of the sea," which is why it is used in such dishes.
In fact, once you get used to natural salt, your tongue will feel pampered.
Inazo looks poor, and in fact he is really poor lol, but when he occasionally eats out the food tastes too strong and he has come to dislike eating out.
Maybe it's because I'm at an age where fatty foods make my stomach feel upset.
...
Haha, how are you?
My tongue, accustomed to the strong flavors of the countryside, seems to have become accustomed to the mellow, refined saltiness of the natural sea salt.
I'll write to you again soon. Mother, Inazo ~♪
〇
In early March, natural sea salt from Suzu on the Noto Peninsula in Ishikawa will be arriving in Japan for the first time.
Noto is a place that juts out from the Sea of Japan. Known only to those in the know, it has been a famous salt producing region since the Edo period.
First of all, the sea itself is rich at the confluence of the cold Liman Current, which flows south from the distant Mamiya Strait, and the warm Tsushima Current, which flows north from Tsushima .
Geographically, it is an extremely rural area, even more remote than Akita, and is cut off from the magnificent (?) Kanazawa cultural sphere.
It is a perpetually depopulated area that has remained almost unchanged since the Jomon period, completely left behind by development. There are no factories that discharge wastewater, and even houses are sparsely populated.
To begin with, no one can read "Suzu."
In short, the sea off the coast of Noto is rich and incredibly beautiful.
Tropical islands bring to mind a glamorous image of cobalt blue water, tropical fish swimming about, and girls in bikinis giggling.
On the other hand, the Sea of Japan...
It is full of rocky reefs, and in winter the Tsugaru Strait is filled with blizzards, creating a winter scene just like it always was.
As a lone freezing seagull flies by, the hostess of a run-down bar, exhausted by life and men, rubs her numb hands.
That's the kind of darkness that hangs over the place. Can you imagine if you grew up in a city? It's really dark, right? LOL
But the deep blue sea is beautiful both in appearance and in its nature.
After using Noto salt, I was convinced that it was the perfect salt for Japanese cuisine and wanted to put it on display in my store .
〇
Suzu salt is made using the sun-dried open-pan method. 100% manual labor, no signs of mechanization or rationalization.
Akita, Ishikawa, and Toyama are said to have many beautiful women. They are the top three prefectures for low UV rays, and there are many fair-skinned people who can hide their flaws, rather than focusing on their facial features.
Salt production involves a process of concentrating seawater by removing moisture. Due to the characteristics of the region mentioned above, it is impossible to dry the salt using sunlight alone.
So, this has been the same method since the Edo period: sprinkle seawater onto a standing bamboo blind, and as it drips, the water evaporates naturally (in the sun).
This concentrated seawater is boiled over firewood in a giant flat pot called a "hiragama ." Once it has completely evaporated, what remains at the bottom is the crystallized sea salt.
It is about 2/3 to half as salty as rock salt ( because rock salt has less mineral content).
If you try it with a salted rice ball, the difference is clear. It's salty with a hint of sweetness,
"Mom, are you tired?"
Kids who understand this will definitely understand.
Different salts are used. Western cuisine is served with rock salt or European sea salt, while delicate Japanese cuisine is best served with natural sea salt from Japan.
〇
When you return to Japan temporarily , it would be fun to carefully select and purchase a small amount of natural salt at a department store, and use it depending on the situation.
"Something's changed!"
The quality of the side dishes will improve to the point that your family will notice, and the rice will also become more delicious.
So, if they could buy a lot of rice... I have ulterior motives lol
Isn't it fascinating how the same dish can turn out so differently depending on the salt used? You can make new discoveries and learn new things.
"Eating out is intense."
Like, even though he's a townsman, his tongue is like that of an aristocrat lol
in.
If you add shio koji, the ingredients become more complex and the flavor becomes even more profound. See you next time.
High-end Japanese restaurants do n't advertise that they use "a certain salt" every time.
It's not a popular restaurant based on price, and the chef
"Don't eat the ones you don't like."
Like this, he will appear humble on the surface, but with a cheeky attitude ( just like Inazo ) he will probably make what he wants to make.
Therefore, it seems that they are particularly particular about salt, the king of seasonings .
( How about the super high-end restaurants in Seongju ?)
"Deliciousness" is a comprehensive effect that includes the placebo effect created by the store's appearance, reputation, or tableware, as well as the halo effect and price effect.
(※If it's wine,
"A Bordeaux wine made with great care by a top winemaker, costing 100,000 yen per bottle"
If you have such preconceived notions, you will have high expectations even before drinking. Taste is something that is sensed by the brain rather than the tongue.
In fact, if you were to drink it blindfolded, most Japanese people would be unable to distinguish it from a 1,480 yen bottle of popular wine ( which in France costs around 300 yen per bottle) .
However, our taste buds are honest. A proper dish has a salty taste, which is the key to Japanese seasoning, that is not harsh or heavy.
It's smooth and delicious, and it blends naturally into your bloodstream, doesn't it?
That's because you're choosing salt.
"No, ours is regular refined salt that is 99.9% sodium chloride.
Plus, making broth from kelp or bonito is a pain and expensive process, so you can get a first-class flavor with Ajinomoto!
The point is, rather than cooking skill, it's about looking good on Instagram and tricking the customers' brains with the store's appearance and tableware!"
There are probably some owners who are a bit like Horiemon, but if you're a stalwart chef who has worked his way up from an apprenticeship, you'll definitely choose the knife and the salt.
〇
In fact, natural sea salt is different.
For example, try using a teaspoon in a stir-fry.
Refined salt overwhelms the entire dish with its salty taste, but natural sea salt has a saltiness that does not interfere with (or even brings out) the natural flavor of the ingredients .
It blends well. Yes, that's how it's expressed. Refined salt floats on its own, so extra sugar is added.
Refined salt is made using a method called the "ion exchange membrane method," which extracts "only" chlorine and sodium from seawater, resulting in 99.5 to 99.9% sodium chloride.
On the other hand, natural sea salt contains over 95% sodium chloride, with the remaining 5% being potassium, calcium, magnesium, and trace nutrients such as iron and phosphorus.
Natural salt is truly the "crystallization of the sea," which is why it is used in such dishes.
In fact, once you get used to natural salt, your tongue will feel pampered.
Inazo looks poor, and in fact he is really poor lol, but when he occasionally eats out the food tastes too strong and he has come to dislike eating out.
Maybe it's because I'm at an age where fatty foods make my stomach feel upset.
...
Haha, how are you?
My tongue, accustomed to the strong flavors of the countryside, seems to have become accustomed to the mellow, refined saltiness of the natural sea salt.
I'll write to you again soon. Mother, Inazo ~♪
〇
In early March, natural sea salt from Suzu on the Noto Peninsula in Ishikawa will be arriving in Japan for the first time.
Noto is a place that juts out from the Sea of Japan. Known only to those in the know, it has been a famous salt producing region since the Edo period.
First of all, the sea itself is rich at the confluence of the cold Liman Current, which flows south from the distant Mamiya Strait, and the warm Tsushima Current, which flows north from Tsushima .
Geographically, it is an extremely rural area, even more remote than Akita, and is cut off from the magnificent (?) Kanazawa cultural sphere.
It is a perpetually depopulated area that has remained almost unchanged since the Jomon period, completely left behind by development. There are no factories that discharge wastewater, and even houses are sparsely populated.
To begin with, no one can read "Suzu."
In short, the sea off the coast of Noto is rich and incredibly beautiful.
Tropical islands bring to mind a glamorous image of cobalt blue water, tropical fish swimming about, and girls in bikinis giggling.
On the other hand, the Sea of Japan...
It is full of rocky reefs, and in winter the Tsugaru Strait is filled with blizzards, creating a winter scene just like it always was.
As a lone freezing seagull flies by, the hostess of a run-down bar, exhausted by life and men, rubs her numb hands.
That's the kind of darkness that hangs over the place. Can you imagine if you grew up in a city? It's really dark, right? LOL
But the deep blue sea is beautiful both in appearance and in its nature.
After using Noto salt, I was convinced that it was the perfect salt for Japanese cuisine and wanted to put it on display in my store .
〇
Suzu salt is made using the sun-dried open-pan method. 100% manual labor, no signs of mechanization or rationalization.
Akita, Ishikawa, and Toyama are said to have many beautiful women. They are the top three prefectures for low UV rays, and there are many fair-skinned people who can hide their flaws, rather than focusing on their facial features.
Salt production involves a process of concentrating seawater by removing moisture. Due to the characteristics of the region mentioned above, it is impossible to dry the salt using sunlight alone.
So, this has been the same method since the Edo period: sprinkle seawater onto a standing bamboo blind, and as it drips, the water evaporates naturally (in the sun).
This concentrated seawater is boiled over firewood in a giant flat pot called a "hiragama ." Once it has completely evaporated, what remains at the bottom is the crystallized sea salt.
It is about 2/3 to half as salty as rock salt ( because rock salt has less mineral content).
If you try it with a salted rice ball, the difference is clear. It's salty with a hint of sweetness,
"Mom, are you tired?"
Kids who understand this will definitely understand.
Different salts are used. Western cuisine is served with rock salt or European sea salt, while delicate Japanese cuisine is best served with natural sea salt from Japan.
〇
When you return to Japan temporarily , it would be fun to carefully select and purchase a small amount of natural salt at a department store, and use it depending on the situation.
"Something's changed!"
The quality of the side dishes will improve to the point that your family will notice, and the rice will also become more delicious.
So, if they could buy a lot of rice... I have ulterior motives lol
Isn't it fascinating how the same dish can turn out so differently depending on the salt used? You can make new discoveries and learn new things.
"Eating out is intense."
Like, even though he's a townsman, his tongue is like that of an aristocrat lol
in.
If you add shio koji, the ingredients become more complex and the flavor becomes even more profound. See you next time.
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