How to make Sesame Salt: Japanese Cooking

Welcome to 'Itadakimasu Recipe,' the Japanese cooking channel! In this episode, I'll introduce you to how to make sesame salt at home. Enjoy the video! Itadakimasu Recipe, I share everyday cooking, kitchen tools, and lifestyle. My cooking uses simple basic seasonings and ingredients, and I try to avoid making it complicated. If you like, please subscribe to my channel :) / itadakimasurecipe
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[Recipe]
1. Heat coarse salt in a frying pan.
2. Grind the heated coarse salt in a mortar.
3. Toast sesame seeds in a frying pan.
4. Mix the ground coarse salt with toasted sesame seeds to your desired texture.
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[Ingredients - Low Salt, High Sesame Ratio]
Salt: Sesame = 1:20
Coarse Salt: 1g
Sesame Seeds: 20g
[Ingredients for Boiled Chrysanthemum Greens with Sesame Dressing]
Chrysanthemum Greens: 100-150g
Sesame Paste: 1 tablespoon
Sugar: 1 teaspoon
Soy Sauce: 1/4 teaspoon
Dashi Stock: 2 tablespoons
Sesame Salt (Salt 1g: Sesame Seeds 20g): 2 tablespoons
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[Itadakimasu Recipe Cooking Japan Playlist]
【Japanese Kitchen Utensils】日本の台所道具
• 【日本の台所道具】Japanese Kitc...
Beautiful Japanese kitchen utensils, how to use and care for these items.
Iron teapots, tea kettles, clay pots, copper omelet pans, rice containers,
mortar bowls, bamboo strainers, and bento boxes.
台所道具の使い方と手入れ。鉄瓶、急須、土鍋、銅製卵焼き器、おひつ、すり鉢、
包丁、曲げわっぱ、弁当箱、和せいろ、鬼おろし、おろし金、竹ザルなど。
【Japanese Recipes】家庭の和食レシピ
• 【和食レシピ】Japanese Recipes
Simple and easy Japanese recipes. Sushi, bowl dishes, onigiri recipes,
tofu recipes, egg recipes, fried delights, and Japanese noodles...
日常の食卓に、手軽でシンプルな和食レシピ。寿司、丼物、おにぎり、豆腐料理、
卵料理、揚げ物、煮物、和え物、麺類など。
【Japanese Food Culture】日本の食文化
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だし汁の作り方、めんつゆの作り方、味噌汁レシピ、お弁当レシピ、朝ごはんレシピ、炊飯器レシピ。
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Shio Koji, Shoyu Koji, Amazake, Kome Koji, Miso, Nukazuke,
Tsukemono(Japanese Pickles), Beni Shoga, Pickled Ginger (Red Pickled Ginger),
Gari (Pickled Ginger Slices)...
塩麹、醤油麹、甘酒、米麹、味噌、ぬか漬け、漬物、紅生姜、ガリ、などのレシピ。
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Japanese sweets like yokan, anko, matcha sweets, mochi, Japanese sandwich,
and recipes using rice flour.
ようかん、あんこ、抹茶スイーツ、米粉パン、サンドイッチレシピ。
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【ごま塩の作り方】
いただきますレシピへようこそ！今日は、ごま塩の作り方をご紹介します。自家製ならではの減塩レシピです。
いただきますレシピでは、日常の料理や台所道具、暮らしの道具などを紹介しています。
料理は、シンプルな基本調味料と素材を使い、複雑にならないように心がけています。
よかったらチャンネル登録をお願いします。
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[作り方]
1. 粗塩をフライパンで炒る
2. すり鉢で粗塩を擦る
3. ごまをフライパンで炒る
4. 粗塩と胡麻を混ぜる（ごまの擦り具合はお好み）
[塩分控えめ、ごまが多めの材料]
塩：ごまは、1：20
ごま 20g
粗塩 1g
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[春菊のおひたしの材料]
春菊 100-150g
ごまペースト　大さじ1
砂糖　小さじ1
醤油　小さじ1/4
出し汁　大さじ2
ごま塩(塩1g:ごま20g)　大さじ2
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[Music]
relax129
relax126
composer : Masami Tomoshige
作曲者 : トモシゲマサミ
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#sesame_salt_recipe
#homemade_seasoning
#japanese_cooking
#healthy_recipes

[@MaryinWilm]

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! 💕💕💕

[@cookingJapan]

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🥰

[@MaryinWilm]

@@cookingJapan that sounds delicious! Perhaps you will post photos of what you had!

[@cookingJapan]

@@MaryinWilm Thank you for the encouragement! I'll do my best to share more photos of my cooking creations in the future!

[@ghjbnbvnnbv9169]

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

[@cookingJapan]

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!!

[@ghjbnbvnnbv9169]

@@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

[@cookingJapan]

@@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!