+Salt Sakura Cherry Wood Smoked 100g, ea
Item No.
150.500.058
Item Description
Japanese salts are renowned for their quality, yet remain quite rare. Noto peninsula, Aguni, Ishigaki-jima, Wajima, Kagawa, Toyama, Izu Oshima, the Chichi and Bonin islands...are terroirs recognized by Japan's greatest chefs. Salt is sometimes a hidden ingredient in sushi, chocolate bonbons, sorbets
Description
Japanese salts are renowned for their quality, yet remain quite rare. Noto peninsula, Aguni, Ishigaki-jima, Wajima, Kagawa, Toyama, Izu Oshima, the Chichi and Bonin islands...are terroirs recognized by Japan's greatest chefs.
Salt is sometimes a hidden ingredient in sushi, chocolate bonbons, sorbets and ice creams. Sakura cherrywood smoked salt is rare.
This product is obtained by smoking shavings of Sakura cherry wood, said to be a Japanese favorite, using rich smoke to obtain a pronounced smoked salt. During smoking, temperature zone for smoke point is carefully controlled. Compared with conventional smoked salt, it has a more concentrated smoke aroma and applies a refreshing, pungent smoky flavor that goes well with meat, fish and dairy dishes. With virtually no acidity, a ripe aroma can also be appreciated.
When added to processed meat products, it can impart a slightly smoky taste and aroma to the product. Compared with conventional smoke liquids, it gives food a clean smoky taste, without chemical odors. As this product is made from sea salt, acidity is not a problem, so it has a flavor similar to that of a smoked product after aging.
Example of smoked salt use
・minced meat: 0.2 to 0.5% in the emulsion
・Dry sausage/semi-dry sausage: 0,3 to 0.5% in the emulsion
・Fresh fish: 2 to 5% per liter of marinade. Depending on the size of the fillet, adjusting marinating time and final amount of salt is necessary
This salt is best stored in a cool, dry place, away from light. Smoked salt has undergone a very thick smoking process, so that when it dissolves in water, it forms a slight foam-like substance on the surface. If you are concerned about this substance, please remove it before use. We recommend this salt for meat or fish carpaccio, roasted vegetables, grilled meat, roast chicken, ripe avocado, fried eggs, popcorn, chocolate candies, fatty fish (sardines, mackerel, salmon, herring, trout, eel, tuna, etc).
Salt is sometimes a hidden ingredient in sushi, chocolate bonbons, sorbets and ice creams. Sakura cherrywood smoked salt is rare.
This product is obtained by smoking shavings of Sakura cherry wood, said to be a Japanese favorite, using rich smoke to obtain a pronounced smoked salt. During smoking, temperature zone for smoke point is carefully controlled. Compared with conventional smoked salt, it has a more concentrated smoke aroma and applies a refreshing, pungent smoky flavor that goes well with meat, fish and dairy dishes. With virtually no acidity, a ripe aroma can also be appreciated.
When added to processed meat products, it can impart a slightly smoky taste and aroma to the product. Compared with conventional smoke liquids, it gives food a clean smoky taste, without chemical odors. As this product is made from sea salt, acidity is not a problem, so it has a flavor similar to that of a smoked product after aging.
Example of smoked salt use
・minced meat: 0.2 to 0.5% in the emulsion
・Dry sausage/semi-dry sausage: 0,3 to 0.5% in the emulsion
・Fresh fish: 2 to 5% per liter of marinade. Depending on the size of the fillet, adjusting marinating time and final amount of salt is necessary
This salt is best stored in a cool, dry place, away from light. Smoked salt has undergone a very thick smoking process, so that when it dissolves in water, it forms a slight foam-like substance on the surface. If you are concerned about this substance, please remove it before use. We recommend this salt for meat or fish carpaccio, roasted vegetables, grilled meat, roast chicken, ripe avocado, fried eggs, popcorn, chocolate candies, fatty fish (sardines, mackerel, salmon, herring, trout, eel, tuna, etc).
