Japanese Food Online – Information on Vitamins, Ingredients And Nutrients

Sea Salt is playing for the Japanese Cuisine a prominent role because it is used as a spice and for the preparation of many dishes such as eg.: Miso and Shoyu.

Nutrients – Trace Elements

Sea salt contains the elements sodium and chlorine and over 40 other elements or trace elements.

These minerals in sea salt are important for the production of the body’s enzymes and also for the entire structure of the organism.

Furthermore, the sea salt is important for the fermentation of proteins in the production of miso and shoyu, these proteins are broken down by fermentation in amino acids.

Iodine

The natural iodine in sea salt should not be particularly high, so often additional iodine is added to the sea salt. Sometimes it is enhanced with iodine-containing algae.

Processing And Use

Sea salt is produced from sea water in so-called salt works. As already mentioned, it is used as a spice in many foods and dishes for Japanese cuisine.

Moreover, it is still used in the manufacture of many Japanese foods.