Today we’re taking a trip down to Japan’s southern island of Ishigaki to find out why their salt is so different to what I can get at the supermarket. We’ll look a bit at different salt structures, flavourings, and what Ishigaki Salt does to keep things natural.
Books I mentioned on Amazon Japan:
Salt, Fat, Acid, Heat by Samin Nosrat: https://amzn.to/3KZO92W
On Food and Cooking by Harold McGee: https://amzn.to/3EPQjhK
0:00 Intro
0:33 Types of salt
2:44 Ishigaki Island
4:10 Ishigaki Salt’s Secret
6:27 Solar vs. manual
7:58 Salt tasing
1 Comment
So cool! I was always curious as to why there are even different salts in the first place when they're presumably all the same compounds just with different ratios of caking agents or whatever. Glad that lingering question got answered! Great video Cassie!!