健康寿命を日本料理で達成
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Moshi Moshi Japan De Aru
１００歳まで
Achieve a healthy lifespan by eating Japanese cuisine
にがり
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.
ウユニ塩湖
岩塩
悠久の時を経て
 しお清めの塩 |  海水を汲み取る自然を取り込む |  重労働美味しい塩作り |
|---|---|---|
 塩田に散布伝統的な作業 |  揚げ浜塩田心を込めて |  塩田昔ながらの風景 |
 塩田この世で一番おいしいものは？ 「それは塩です」と答えたのは、徳川家康の側室・英勝院でした。 |  煮詰める濃い海水を大きな釜に入れ、薪を使ってじっくりと煮詰める（約20時間） |  海水が煮詰まり、粒のしっかりとしたあら塩ができるあら塩を大きなサラシに包み、上から吊るして水分やニガリを落とす さらに遠心分離機をつかって余計な水分を飛ばす |
 塩の完成旨みのある天然潟塩の完成 塩を知れば、毎日の料理が劇的に変わってしまうかも!? |
