Japanese Pink Salt Recipe
Discover the magic of Japanese pink salt, a flavorful blend of sea salt, shiso leaves, and ume powder that elevates your dishes with umami and a beautiful rosy hue. Perfect for seafood, salads, and even hydrating drinks.
Equipment
- Dehydrator or oven
- Spice grinder or mortar and pestle
- Airtight storage container
- Mixing bowl
Ingredients
- 20-25 fresh red shiso leaves or dried if unavailable
- 2 cups coarse sea salt Japanese sea salt preferred
- 2 tablespoons dried ume pickled plum powder
- 1 teaspoon togarashi optional
- ½ teaspoon dried red pepper flakes optional
Instructions
- Prepare the Shiso Leaves:
- Wash shiso leaves thoroughly and pat completely dry. Ensure no moisture remains.
- Dehydrate Leaves:
- Spread leaves on a dehydrator tray or baking sheet. Dry at 170°F (lowest oven setting) for 2-3 hours until crisp.
- Grind Leaves:
- Use a spice grinder or mortar and pestle to grind dried shiso leaves into a fine powder.
- Mix Salt and Shiso:
- Gradually combine shiso powder with sea salt, starting with 1 tablespoon of powder per cup of salt. Adjust to your desired color and flavor intensity.
- Add Flavor Enhancers:
- Stir in ume powder, togarashi, and red pepper flakes if using. Mix well.
- Final Grinding:
- Give the entire mixture one last grind to ensure even distribution and a fine, sprinkle-friendly texture.
- Store:
- Place in an airtight glass container away from sunlight. Use within 6 months for best flavor.
Notes
Use the salt to finish dishes like grilled seafood, salads, rice, tempura, and avocado toast.
Add salt just before serving to preserve delicate flavors.
Try it in a homemade hydration drink by dissolving 1 tsp in water with honey and lemon juice.
Avoid moisture during preparation to prevent clumping.
Experiment with regional or seasonal variations like matcha, black sesame, or yuzu zest.
Nutrition
Calories: 2kcalCarbohydrates: 0.1gSodium: 580mgPotassium: 5mg
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