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ISO Okinawa salt

ned

By ned
in New York: Cooking & Baking

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ned

ned

Posted
Posted

Anybody know where to get this stuff in the city? How about online?

You shouldn't eat grouse and woodcock, venison, a quail and dove pate, abalone and oysters, caviar, calf sweetbreads, kidneys, liver, and ducks all during the same week with several cases of wine. That's a health tip.

Jim Harrison from "Off to the Side"

Pan

Pan

Posted
Posted

Just curious, Ned, have you tried any of the usual suspects for Japanese foodstuffs so far, like Sunrise Mart? I wouldn't know where to get it, but those are the kinds of places I'd think of first.

Michael aka "Pan"

 

emsny

emsny

Posted
Posted

Corti Brothers in San Francisco might have it, and if they do they'll mail it to you. I've bought other Japanese salts from them in the past.

ned

ned

Posted
  • Topic Starter
Posted

I've looked here and there but not at Sunrise. Called Takashimaya and found that they have had it in the past and will have it in the future but don't have it now.

You shouldn't eat grouse and woodcock, venison, a quail and dove pate, abalone and oysters, caviar, calf sweetbreads, kidneys, liver, and ducks all during the same week with several cases of wine. That's a health tip.

Jim Harrison from "Off to the Side"

alacarte

alacarte

Posted
Posted (edited)

I second Pan's suggestion to try Sunrise. While you're in the neighborhood, M2 market (Third Ave and 12th St) also specializes in Japanese groceries and might have what you're looking for...or might know where to go to get it.

What is Okinawa salt used for?

Edited by alacarte (log)
Spice & Ice and more
ned

ned

Posted
  • Topic Starter
Posted

It's a finishing salt like fleur de sel but, in my experience, is less substantial, less hard so that when you bite into it, it breaks down with a pleasantly light crunch. I guess you might describe it as brittle. Also flaky rather than round. For a lot more information about this salt, Jeffrey Steingarten did an inquiry into all things finishing salt that is included in "It Must Have Been Something I Ate."

My direct experiences of Okinawa salt have been at Sushi Seki, Yasuda, and Ebisu (at Ebisu they are doing a salt sampler with, I think, fluke).

They don't have it at M2M but do have at Mitsuwa in Edgewater, NJ (where, among many other delectables, they also sell beautiful loaves of bluefin oh and chu-toro). As with fleur de sel, there are many varieties. I bought a couple of different ones at Mitsuwa and haven't tried them all but I don't think any are of the type that is served in the above-mentioned restaurants.

You shouldn't eat grouse and woodcock, venison, a quail and dove pate, abalone and oysters, caviar, calf sweetbreads, kidneys, liver, and ducks all during the same week with several cases of wine. That's a health tip.

Jim Harrison from "Off to the Side"

fauxtarga

fauxtarga

Posted
Posted

I remember seeing this on the menu at Yujin somewhere. Is this the kind of salt they would have put on edamame or is it too expensive for that kind of thing? Can't remember if it was that, but I devoured that bowl of edamame while waiting for someone to show up.

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