Interesting Japanese Salts

[gfron1]

I was just sorting through my paperwork from the show and came across their literature which has a picture naming each salt. It doesn't say what they're good for but here's a bit more info.

Going from left to right:

1. Wa No Mishio (dark blue label)

2. Churaumi No Nigari (bottle)

3. Kaiken (big white bag in back)

4. Aguni No Shio Kamadaki (bag with orange glow and waves)

5. Churaumi no Shio (Salt and Pepper)? not labeled in my literature

6. Japan Salt (doesn't say anything beyond this) (hiding behind brown bag)

7. Wa no Moshio (brown bag)

8. Ohotsuku No Shizenen Yakishio (tan label)

9. Aoiumi Yakishio (bottle)

10. Laying down on right: Churaumi No Shio

[Hayley Casarotto]

I'm pretty sure the one that smells like salt and pepper is sansho salt.  Looking forwards to Hiroyuki's next post - the others are all new to me too

←

The package says black pepper...

←

Oops, my mistake... I have sansho on the brain at the moment

[Hiroyuki]

Final (but still incomplete) reply.

I incorporated my previous replies and gfron1's last reply into this one.

1. Wa No Mishio (dark blue label)

Baked salt produced in Tsushima, Nagasaki prefecture.

Salt suitable for Japanese dishes.

Goes well with tempura, rice balls, white-fleshed fish sashimi, sushi, and tofu.

長崎県・対馬産焼塩。【和の御塩】は長崎県壱岐対馬国定公園の海水を使用して、和食に合うお塩として造りました。てんぷら、おにぎり、焼き鳥、白身魚のお刺身、お寿司、そしてお豆腐にもよく合います。そのまま振りかけてお召し上がり下さい。

from

http://syokuko.excite.co.jp/presentation/s...jiVaaVBASDc/794

2. Churaumi No Nigari (bottle)

Nigari (bittern)

For information on nigari, visit

http://www.kameyamado.com/english/how_to_use_nigari.html

3. Kaiken (big white bag in back)

Using only seawater from Okinawa as a raw material, it's made by reducing salt content by about 40% with a unique manufacturing method. It's a new type of salt suitable for contemporary people, who care about their health. (Sorry for the poor translation.)

沖縄の海水だけを原料に、独自の製法で塩分を約４０％カットして造りました。健康を気にする現代人にぴったりの新しいタイプお塩です。

from

http://www.itoyokado.jp/food/20106/30064/4...e/4905135000641

4. Aguni No Shio Kamadaki (bag with orange glow and waves)

Aguni Island is located in Okinawa.

Roughly, kamadaki means "fresh from the pot", suggesting that the salt is dry(?).

Rice balls and pickles

It of course brings out the flavor of grilled fish, tempura, and other ingredients, but it is recommended for use in simple dishes

だから、おにぎりやお漬物で・・・。

焼き魚、てんぷらなどなど素材の味を引き出してくれることはもちろんですが、オススメは素朴な料理です。

「おにぎり」や「お漬物」では、素材が少ない分、塩のうま味は最大限に出ます。

from

http://shop.ryukyuichiba.co.jp/ryukyu/7.1/959/

5. Churaumi no Shio (Salt and Pepper)? not labeled in my literature

(I don't think it's the type that contains salt and pepper.)

Type: Dry

Taste: Sweet-flavored (high calcium content, so that saltiness is

Particle: Medium

Country of origin: Japan (blend of overseas salt and Okinawa seawater)

●タイプ：　ドライ　　　　

●味：　　　甘味塩　　　

●粒子：　　中　　　

●原産国：日本（原料は海外産と沖縄海水のブレンド）

from

http://www.rakuten.co.jp/cook/104129/232071/

6. Japan Salt (doesn't say anything beyond this) (hiding behind brown bag)

Strangely, the manufacturer's website does not show this particular product. Just regular table salt, maybe.

7. Wa no Moshio (brown bag)

It contains two seaweeds, arame (Ecklonia bicyclis) and hondawara (Sargassum fulvellum).

Tempura, rice balls, yakitori, white-fleshed fish sashimi, sushi, and tofu.

てんぷら、おにぎり、焼き鳥、白身魚のお刺身、お寿司、そしてお豆腐に。

from

http://www.fkco.jp/shop/9_48.html

8. Ohotsuku No Shizenen Yakishio (tan label)

Shizenen means natural salt.

Yakishio means baked salt.

Salt fresh from the pot

Can be used in any dishes.

釜揚げ塩

どんなお料理にも使えます

from http://www.tsurara.co.jp/

9. Aoiumi Yakishio (bottle)

"Okinawan seawater salt, Aoiumi" is baked into dry, easy-to-use table salt.

「沖縄の海水塩青い海」を焼き

サラサラとした使いやすい卓上塩に仕上げました。

from

http://www.aoiumi.co.jp/index.php?page_id=38

10. Churaumi No Shio

Strangely, the manufacturer's website does not show this product, either.

http://www.japan-salt.com/salt/products.php