Heating the salt only removes the moisture. There can be no change in taste and you can't burn salt in your pan unless it goes over 800°C which is its melting point. Thank you for the ideas. Furikake is the best
Thank you so much for watching the video and for sharing your insights on heating salt! Wow, I had no idea about that! I always thought it was burnt when it turned slightly brown😅 It seems I may have been mistaken! Your comment was really enlightening, so thank you!!
@@cookingJapanThe discoloration can come from impurities like iron, magnesium, phosphates, sulfates, potassium chloride etc. These are present in very small amounts and can't be detected by. They can be of natural causes or added by the manufacturer. There also may be some residue in the pan like oil or food leftovers that will discolor the salt. A very big impact however is the structure or grind/particle size. There is a big difference in mouth feel and perceived taste between (hollow) salt flakes and very fine table salt for example. If the salt is grinded down anyways when you mix it with the sesame, I would go for the cheapest option in the smallest particle size you can find. Sea salt vs rock salt (halite) is a bit of a 50/50 situation. Sea salt obviously has more microplastics since plastic wasn't invented when rock salt deposits were formed BUT microplastics CAN be introduced during the manufacturing process of the product. I hope this helps
@@ghjbnbvnnbv9169 Thank you very much for your detailed explanation! I learned a lot from your message. It's really interesting to hear about all the things that can affect the color and texture of salt. I also appreciate your insights on impurities and how they can affect salt. Your explanation about sea salt and rock salt also made sense to me. Your message was a nice surprise and really helpful. Thanks again!
Good morning! I missed you last week! I hope all is well? This may be an incorrect observation, but it seems we treat salt differently. We tend to throw it in everything when cooking, but Japan seems to use it more as a topping or to dip meat, etc in. Does that seem right to you? Of course we don’t use as much soy sauce. These are very good ratios to know about for making the sesame salt. I have bought a small jar at the store but it was very salty. Have a great week! 💕💕💕
Thank you for always watching my videos 😊 Your messages always bring me joy 🙏🏻 You're absolutely right about the saltiness of store-bought products in Japan. It's important to be mindful of what we eat to stay healthy. I apologize for the delayed response. Last night, I stayed near Tsukiji Market in Tokyo, and this morning, I had a sashimi set meal there. It's great that with sashimi, you can adjust the saltiness yourself with soy sauce. Have a great week🥰
Heating the salt only removes the moisture. There can be no change in taste and you can't burn salt in your pan unless it goes over 800°C which is its melting point.
Thank you for the ideas. Furikake is the best
Thank you so much for watching the video and for sharing your insights on heating salt! Wow, I had no idea about that! I always thought it was burnt when it turned slightly brown😅 It seems I may have been mistaken! Your comment was really enlightening, so thank you!!
@@cookingJapanThe discoloration can come from impurities like iron, magnesium, phosphates, sulfates, potassium chloride etc. These are present in very small amounts and can't be detected by. They can be of natural causes or added by the manufacturer. There also may be some residue in the pan like oil or food leftovers that will discolor the salt.
A very big impact however is the structure or grind/particle size. There is a big difference in mouth feel and perceived taste between (hollow) salt flakes and very fine table salt for example.
If the salt is grinded down anyways when you mix it with the sesame, I would go for the cheapest option in the smallest particle size you can find.
Sea salt vs rock salt (halite) is a bit of a 50/50 situation. Sea salt obviously has more microplastics since plastic wasn't invented when rock salt deposits were formed BUT microplastics CAN be introduced during the manufacturing process of the product.
I hope this helps
@@ghjbnbvnnbv9169 Thank you very much for your detailed explanation! I learned a lot from your message. It's really interesting to hear about all the things that can affect the color and texture of salt. I also appreciate your insights on impurities and how they can affect salt. Your explanation about sea salt and rock salt also made sense to me. Your message was a nice surprise and really helpful. Thanks again!
Good morning! I missed you last week! I hope all is well?
This may be an incorrect observation, but it seems we treat salt differently. We tend to throw it in everything when cooking, but Japan seems to use it more as a topping or to dip meat, etc in. Does that seem right to you? Of course we don’t use as much soy sauce.
These are very good ratios to know about for making the sesame salt. I have bought a small jar at the store but it was very salty.
Have a great week! 💕💕💕
Thank you for always watching my videos 😊 Your messages always bring me joy 🙏🏻 You're absolutely right about the saltiness of store-bought products in Japan. It's important to be mindful of what we eat to stay healthy. I apologize for the delayed response. Last night, I stayed near Tsukiji Market in Tokyo, and this morning, I had a sashimi set meal there. It's great that with sashimi, you can adjust the saltiness yourself with soy sauce. Have a great week🥰
@@cookingJapan that sounds delicious! Perhaps you will post photos of what you had!
@@MaryinWilm Thank you for the encouragement! I'll do my best to share more photos of my cooking creations in the future!