Before the 'Sa-Shi-Su-Se-So' of Cooking: The Magic of 'Wajima Sea Salt' That Awakens the Flavor of Ingredients
Before the 'Sa-Shi-Su-Se-So' of Cooking: The Magic of 'Wajima Sea Salt' That Awakens the Flavor of Ingredients
I had heard the saying, 'Just using good salt will dramatically change your everyday cooking,' but it was 'Wajima Sea Salt' from Noto, Ishikawa Prefecture, that truly let me experience what that meant.
Today, I would like to talk about this magical salt that you won't be able to let go of once you've tried it.
A manufacturing method rare in the world that avoids boiling in a kettle
Most common salts are made by boiling seawater in large kettles. However, 'Wajima Sea Salt' is different.
What is surprising is its unique manufacturing method called 'Indoor Low-Temperature Natural Evaporation Crystallization.'
Using clean seawater from off the coast of Wajima, Noto, instead of boiling it in a kettle, it is slowly evaporated at a temperature close to body heat by applying light and wind from above.
This 'slowly at a low temperature' is the key. By not applying too much heat, the minerals contained in the seawater are trapped within the crystals in a well-balanced manner.
The 'Umami' beyond 'Salty'
When you taste a little bit of 'Wajima Sea Salt,' the first thing that surprises you is its 'sweetness' and 'depth.'
It is characterized not just by being salty, but by its powerful ability to break down ingredients and draw out their umami.
Fast penetration: Because it is crystallized at a low temperature, it blends smoothly into ingredients.
Promotes fermentation: It is rich in magnesium and calcium, which help enzymes work, making it perfect for making pickles and miso.
Recommended ways to enjoy it
Once you get this salt, please try it in the simplest way first.
Salt rice ball
Sprinkle this salt on freshly cooked rice. It brings out the sweetness of the rice to the limit, making it a feast on its own.'Post-salting' for steak or grilled fish
Just sprinkle it on the meat or fish after it is cooked. The sweetness of the fat and the umami of the salt melt together.Lightly pickled vegetables
Just by rubbing it into cucumbers or cabbage, the original rich flavor of the vegetables is revived.
Finally
Salt is the most basic seasoning we consume every day.
'Wajima Sea Salt' is by no means a cheap salt. But what if just a little bit of luxury could upgrade every dish on your table?
For the sake of your daily 'delicious,' why not start with this one bag?