The oldest '88 returned from studying abroad in Japan and brought me these flavored salts. How nice of her to remember me! She said she figured I'd want something food-related. But ummm... what do I do with them?
I think this one is sesame-flavored?
This one is mixed with seaweed.
And, of course, the obligatory matcha green tea salt. I saw Chuck of Sunday Nite Dinner sprinkle this on eggs, but aside from that, I don't know what else to do with it.
The salts are way too delicate to squander, so does anyone have other ideas for me?
*****
1 year ago today, Chinese hot and sour soup redux.
2 years ago today, one of my favorite drinks, the smooth and creamy Sinh To Bo (Vietnamese Avocado Shake).
As a rule, I use my flavored salts to finish off dishes - since the aroma/flavoring is pretty delicate. I think they would add a nice zip to otherwise 'bland' dishes for everyday meals like poached salmon, broiled chicken breast, blanched veggies, etc.
ReplyDeleteI agree that it is a finishing salt. The sesame and seaweed one will be great on top of any savory Asian and Japanese food or just some french fries. As for the Matcha tea, I would sprinkle that on top of some chocolate caramel cupcakes or something like that.
ReplyDeleteI love to make French fries at home. It would be fun, as Paula suggests, to give them an Asian flair.
ReplyDeleteIf I'm reading the Japanese correctly, the peach-colored label in the middle says "OMusubi salt" which means you use it in or around the edges of onigiri (rice balls). The white label says "Tempura salt," and I'm guessing you mix that into the tempura batter. I can't read the first kanji of the darkest label although I think I see the fire radical in it, but the second part is "go niku salt," (niku means meat), and I'm going to guess that this is salt you use as a rub on cooked meat.
ReplyDeleteI think the first package says "yakiniku," so perhaps it's for dipping grilled meat. The middle one is for mixing in your onigiri rice and the tempura matcha salt is for dipping fried foods. Try it instead of the usual tempura sauce -- it's yummy!
ReplyDeleteI like matcha salt sprinkled on soft tofu with enoki mushrooms. Here's a recipe I posted: Tofu no enoki an kake.
if it's tempura salt it meant to be a dip (or sprinkle) for your tempura instead of a sauce. -L
ReplyDeleteWow...very beautiful looking salt. I like the copious amounts of each ingredient (ex. the seaweed and the sesame), and your photos, as usual :).
ReplyDeleteI tried the matcha salt in Okinawa on top of a sundae. I think it will go nice on top of any cream for a salty touch on a sweet dessert, maybe even pancakes with some fruit & cream topping?
ReplyDeleteHmm, Japanese flavored salts. I'll have to get my girlfriend to pick some up for me on her next trip.
ReplyDeleteHave you considered dipping fruit in the salt?
HC,
ReplyDeleteYes, excellent point. I wasn't thinking of cooking with the salts, just lightly sprinkling on finished foods. I just couldn't think of what foods to sprinkle it on.
Paula,
French fries! So simple. I wouldn't have thought of that. I love the matcha salt on chocolate cupcakes suggestion too. Thanks!
Susan,
Definitely going to have to try the French fries now.
Sarah,
How fabulous that my call for help resulted in someone who could read Japanese! The sesame salt on onigiri totally makes sense.
Anjali,
Thanks for all those suggestions. I'm gonna have to try them all.
Eat Yet,
OK, gotta remember tempura salt is for dipping. Too precious to put into the batter.
ETE,
Actually, the tiny dipping saucers only makes it look like a lot of salt. That's pretty much the whole package.
Chalten,
Ice cream! I love that idea too. My family likes to eat saltine crackers with our ice cream too.
Aaron,
I think fruit dipped in the salt would be great too for that sweet/salty contrast.