Salt | japanese

にがり

Cooking is fun

Rice ball・salt to suit rice

Uyuni salt lake Rock salt Main effects for Rock salt.

1) To soften the material

This includes sugars that enter ingredients and water to soften material.

2) Make things salty

By adding a small amount, it is effective to taste

the sweetness of the material. It is delicious to eat

by shaking the salt into watermelon and tomato: a very effective use of this salt.

3) Prevent oxidation

Prevent oxidation of food and increases the storage

stability.

4) To condense the taste

Because salt has the function of Haisuru that effects

the moisture, you can use it to condense taste out

the moisture.

5) To adjust the fermentation

In Miso and soy sauce it can adjust the growth of

microorganisms such as pickles

where there is a fermentation action.

Largely sold to have salt, and "table salt", "salt",

rock salt, can be divided into "natural salt

(natural salt)" such as solar salt.

Table salt is salt purified by carbonate

where magnesium was added with sodium chloride 99% or more to dissolve the original salt imported from abroad (mostly seawater was concentrated in the forces of nature in the Yantian solar salt which was crystallized).

However, what was removing the coarse material such as sand or dust in the machining process, also removes the ‘bittern’ including magnesium and calcium.

In addition,

in order to prevent moisture absorption, magnesium carbonate is added.

Incidentally, what is referred to as ‘salt’ is intended purified condensed brine obtained by the ion-exchange membrane process from seawater.

On the other hand, ‘natural salt’ refers to salt production that leaves a moderately to bittern component contained in the original salt.

Solar salt is made by utilizing the solar heat and wind, etc. It seems rich in calcium, sodium chloride, magnesium, iron, in those substances, including minerals such as potassium.

Therefore, an excellent balance of minerals components

such as sweet, taste, and bitter, perhaps makes it easy to feel the taste is also not just salt.

Salt can be broadly divided into three types: ‘sea salt,’ ‘rock salt,’ and ‘Mizuumishio’ by the raw materials.

1 Most salt produced in Japan is almost all ‘sea salt.’

Sea salt, is made from seawater as the raw material. It is 30% of the entire salt production volume.

The characteristic of this salt is mineral-rich. Dried in Sakigo cormorants, boiled down and dried, the salt of the Japanese production is one widely available

2 Rock salt was originally from seawater!

Rock salt is from the Himalayas and the Andes and is

famous for its production. Once seawater trapped by crustal movement in the land was a sea, the rock salt comes from that layer of concentrated sodium. Many pink ones include.

They are salty compared to seawater salt and account for 60% of overall production volume.

3 "Mizuumishio" is a mixture of sea salt and rock salt.

It is the smallest production volume with about 10% of the total.

Uyuni salt lake is famous for its source of production.

Mizuumishio was once land and is now sea with a sodium layer.

Although largely divided into three kinds, the differences of the environment and conditions which the salt was nurtured in or by salt production methods, shapes and colors, will change the components in many ways. There is an infinite difference taste of salt.

Sweet and high in calcium, bitter and magnesium are often Sodium calcium potassium magnesium used for salted fish and taste sweet, sour and bitter (Salty taste).

There is a preconception that salt = a salty thing, but in fact it is different from the complicated taste component of the salt itself. Salt made from seawater, for example, is salty from the addition of the mineral component of sodium that gives the wealth of taste. Those high in calcium and magnesium are sweet, but there are many salts that taste bitter or sour from large amounts of potassium. Table salt that has been made to condense the sodium chloride feels like it almost has a ‘salty taste.’ If you shift 100m from the locality, the component configuration might change it into an entirely different taste.

I would like to definitely give it a try, how to combine the salt and food

There are three big kinds of Salt

What is the most delicious thing in this world? If ‘salt,’ was the answer of concubine-Okaji no Kata of Ieyasu Tokugawa.

Salt is the basis for all of the cooking. It is a life support for human beings. Knowing more about salt might change every day cooking dramatically!?

Salt is the basic seasoning that changes cooking.

Large grain

Small grain

It remains of salted fish in the mouth

Sweet, lingering bitterness remains

in the mouth

Ingredients fit
Beef, tuna, bonito

Ingredients fit
Raw fish, sashimi of squid

Ran the acidity in the mouth, disappear to slip

I feel the bitterness

and sweetness,
It melts to slip salty

Ingredients fit
Tempura, fat white meat

Ingredients fit
Tomatoes, etc.

Sharp

Mellow

You also want to pay attention to the shape of the grain.

Certain cuisine is more suitable if the size of the grain is

change.

I do mean categorically, but the grain is a big component.

The size effects the long salty taste that remains in the mouth.

The popular trend is to use it well with red meat and

raw fish, as the combined chemistry is good. The smaller

grains melt away and the taste better suits that of vegetables.

So now we know the three kinds of salt.

Which ones are recommended for home cooking? Once you understand the differences of salt, you can match the best features of table salt, sea salt and rock salt to various dishes you prepare at home.