At NachuRa, we mainly use seaweed salt when adding salt.
Why is seaweed salt used instead of ordinary salt?
It has a mildness not found in ordinary high-purity salt.
There is no thorn in the taste, and the gentle salty taste brings out the sweetness moderately.
First of all, what is seaweed salt?
Moshio is mainly made from seaweed called Sargassum, which looks like air bubbles on the leaves.
Moshio has a long history, and the method called Moshio-yaki was widely used in the Kofun period, and the word even appears in the Manyoshu.
While normal salt has a salt concentration of 99%, seaweed salt is about 94%.
In addition, it contains plenty of minerals such as potassium, magnesium, calcium, and iodine.
If you eat it as it is, you can clearly see the difference in its mildness and flavor.
By incorporating seaweed salt, which has a depth not found in ordinary salt, into sweets, the sweetness of the sweets will add depth.
pâtissier Yuhi Hasada