Description
A unique recipe for Japanese Pink Salt that enhances the flavor of various dishes with its distinct taste and color.
Ingredients
Scale
- 1 cup coarse sea salt
- 2 tablespoons pink clay (kaolin)
- 1 tablespoon dried seaweed (nori or kombu)
- 1 teaspoon sesame seeds
- 1 teaspoon dried citrus zest (yuzu or lemon)
Instructions
- In a mixing bowl, combine the coarse sea salt and pink clay.
- Add the dried seaweed, sesame seeds, and dried citrus zest to the bowl.
- Mix all the ingredients thoroughly until well combined.
- Transfer the mixture to an airtight container for storage.
- Let the salt sit for at least 24 hours to allow the flavors to meld.
- Use the Japanese Pink Salt to season your favorite dishes.
Notes
- Store the salt in a cool, dry place.
- Adjust the amount of citrus zest according to your taste preference.
- This salt can be used as a finishing salt for meats, vegetables, and salads.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Mixing
- Cuisine: Japanese
Nutrition
- Serving Size: 1 teaspoon
- Calories: 0
- Sugar: 0g
- Sodium: 2000mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg