Abstract

Did you know that just by changing the salt, the taste of your food can change dramatically?
Did you know that by simply changing salt, you can adjust the salt content (reduce salt, moderate salt) without difficulty?
Did you know that by changing salt, you can develop your sense of taste?
Did you know that there are over 4,000 types of salt available in Japan? Did you know that there are over 4,000 types of salt available in Japan?

Although we use salt every day, there are surprisingly many things we don't know about it.
This book introduces the 245 types of salt available in Japan, their flavors, recommended foods and dishes that go well with them, and how to enjoy and select them, using photos and data.
It also tells you that salt does not have an expiration date, how to use it in ways you may not know, and how to make it healthy.

With the current unprecedented salt boom, it is only natural to use salt in different ways.
Let's enjoy a life of salt that is both delicious and good for you.

Author’s Information

Senior Salt Coordinator Representative Director, Japan Salt Coordinators Association Born in Tokyo, Japan and living in Okinawa Prefecture since 2007. After graduating from Keio University, she worked for a major food manufacturer before joining a salt specialty store. After graduating from Keio University, he worked for a major food manufacturer before joining a salt specialty store, where he discovered the profundity of salt and was responsible for establishing an in-house qualification system for "Salt Sommeliers" as well as human resource development and product development. In 2012, she became independent and established the Japan Salt Coordinator Association. In 2012, she became independent and established the Japan Salt Coordinators Association, and launched Japan's first "Salt Coordinator" certification system to train salt professionals. Currently, in addition to talking about the appeal of salt on TV, radio, and in magazines, she develops products in collaboration with food manufacturers nationwide, collaborates with famous chefs, selects and coordinates salt for stores, and holds salt lectures in Tokyo, Okinawa, Hong Kong, and other places. While traveling from place to place, she researches salt from all over the world, including salt from Okinawa, a famous salt producing area, and how to use salt to make food more delicious, and is constantly working to promote salt (the right kind of salt).