What is Trapani salt?

Hand harvested from salt beds along the famous “Salt Road” in Sicily, Trapani Sea Salt is pure, clean sea salt from the rich waters of the Mediterranean. This artisanal salt offers the crunchy texture, small, irregular grain sizes and moderate moisture of hand-harvested sea salt—an ideal finishing salt.

What is Mediterranean sea salt?

Mediterranean solar sea salts come directly from the pristine waters of the Mediterranean Sea, and are created using ancient methods of solar evaporation. This region is free of pollution and has high evaporation rates, making it a very pure salt.

What is Italian sea salt?

Italian sea salt is produced from the low waters of the Mediterranean Sea along the coast of Sicily. It is a natural salt rich in minerals with a much lower percentage of sodium chloride than regular table salt. These salts have a delicate taste and plenty of flavor without being too strong.

Does Sicilian sea salt have iodine?

Sicilian sesa salt, fine, Iodized Fine sea salt is rich in valuable elements such as magnesium, iodine and potassium that give it a great taste.

Where do they make sea salt in Japan?

Salt-making houses have sprung up all along the coasts and islands of Japan’s vast archipelago, and today salt makers are making hundreds of different types of salt that are the best they can be in terms of taste of place, overall flavor, honesty of production, and use in the kitchen and at the table.

Where was moshio salt made in ancient Japan?

Recreation of ancient moshio salt making on a beach at Kami-kamagari Island in Japan’s Seto Island Sea based on artifacts and ruins found nearby. However, starting in the 7th century, salt’s flavor and culinary evolution began to deteriorate.

Where was sea salt made in the Edo period?

Salt had moved several shelves down in the Japanese pantry and had become a basic ingredient produced as a commodity. Enden clay pan salt making at Gyotoku beach during the Edo period. Shiokumi were brine carriers who hauled buckets of sea water to the enden, or clay pan salt fields, during the Edo period.

Why is salt so important in Japanese cooking?

Its fundamental use in cooking mirrors its deep cultural role in Japanese life as a ward against evil and bearer of good fortune. Salt is the main agent to preserve foods and primary seasoning in cooking to capture a food’s seasonal freshness at a moment in time.