Sakura cherry wood smoked sea salt

During smoking, temperature zone for smoke point is carefully controlled. Compared with conventional smoked salt, it has a more concentrated smoke aroma and applies a refreshing, pungent smoky flavor that goes well with meat, fish and dairy dishes. With virtually no acidity, a ripe aroma can also be appreciated.

When added to processed meat products, it can impart a slightly smoky taste and aroma to the product. Compared with conventional smoke liquids, it gives food a clean smoky taste, without chemical odors. As this product is made from sea salt, acidity is not a problem, so it has a flavor similar to that of a smoked product after aging.

Example of smoked salt use

・minced meat: 0.2 to 0.5% in the emulsion

・Dry sausage/semi-dry sausage: 0,3 to 0.5% in the emulsion

・Fresh fish: 2 to 5% per liter of marinade. Depending on the size of the fillet, adjusting marinating time and final amount of salt is necessary

This salt is best stored in a cool, dry place, away from light. Smoked salt has undergone a very thick smoking process, so that when it dissolves in water, it forms a slight foam-like substance on the surface. If you are concerned about this substance, please remove it before use. We recommend this salt for meat or fish carpaccio, roasted vegetables, grilled meat, roast chicken, ripe avocado, fried eggs, popcorn, chocolate candies, fatty fish (sardines, mackerel, salmon, herring, trout, eel, tuna...).