Salt, the white crystals that are casually and naturally placed in the corner of the kitchen, is more than just a seasoning; it has held special meaning since ancient times, symbolizing life, purification, and contract. Moreover, these white crystals have been deeply intertwined with everything from the origin of life to the rise and fall of civilizations, and even to modern-day approaches to food and health.
Life began in the sea, filled with saltwater, and elements like sodium, potassium, and calcium are essential components supporting the electrical signals and metabolism necessary for living organisms. Therefore, salt is fundamentally connected to and supports life, and it can be inferred that life cannot exist without resonance with salt.
In fact, salt is essential for all living things and many plants, while at the same time, salt in the human body is lost as an electrolyte through sweat. The human body contains approximately 110 g of sodium (about 280 g of salt), and since the body cannot produce it, it is essential to obtain it as a nutrient. If there is a deficiency, muscles cannot contract, blood cannot circulate, food cannot be digested, and ultimately it will lead to cardiac arrest.
Early primitive humans living in Olduvai in northern Tanzania reportedly used salt extracted from salt lakes as part of their diet.
The method of evaporating seawater under the sun to produce salt crystals was already used in ancient Egypt. The use of salt dates back to around 3000 BC, as evidenced by tomb excavations, papyrus, and murals, for preserving food such as salted fish and meat, as funeral offerings, and as a seasoning. Because salt was precious, it was called “white gold” and became a central commodity in ancient trade.
Salt also played an important role in the mummification process. Natron, an essential component in the mummification process, is a natural mixture of halite, trona, and sodium sulfate. It quickly absorbs water and acts as an excellent desiccant and preservative for organic matter.
In ancient Greece, salt was indispensable for preserving seafood and was considered a symbol of friendship and hospitality, as it was something to be shared. It was also seen as a symbol of promises because its taste remained unchanged.
Located in western Greece, the Mesolonghi Lagoon complex is a wetland complex on the Gulf of Patras, facing the Ionian Sea, and is one of the largest lagoons in the Mediterranean. It is also the largest salt-producing region in Greece, accounting for 60-80% of the country’s total salt production, and uses almost the same salt-making methods as in ancient Greece. Seawater that collects in the shallow coastal area slowly evaporates due to the sun and wind, and the highly saline seawater, filtered through several tanks, is transferred to a final tank where it evaporates further under the summer sun, forming salt crystals, which are then harvested in the autumn.
In ancient Mesopotamian civilization, salt was extracted from salt lakes in desert regions, and large salt mines near Ur were already producing salt as early as 2500 BC. Salt was not merely a seasoning; the Code of Hammurabi contained strict regulations regarding the trade of salt as currency, indicating its role in the economy.
According to Roman mythology, salt was a gift from Neptune, the god of the sea, and the word “sal” is said to originate from the name of his daughter, Salacia. In ancient Rome, salt was revered as a sacred substance, a gift from the gods with purifying powers, and was used in rituals such as sacrifices in temples, household purification, and military cleansing.
In fact, salt production in salt pans was understood not merely as an economic activity but as a collaborative effort with the gods, and the workers were treated as a special religious class, called sal sacerdos (salt priests).
Furthermore, salt was considered something that should be shared with all people. Therefore, saltworks were first built in areas where the Roman Empire expanded its power through invasion, and cities were built around them, indicating a close link between power expansion and the supply of salt.
Incidentally, in the ancient Roman Empire, wine was also made to be enjoyed by all people; please refer to my previous blog post “Wine In Logistics And Cultural Exchange Since Ancient Times” for more information.
Among the Roman roads, where it was said that all roads led to Rome, the most magnificent was the Via Salaria, known as the “Salt Road,” from Castrum Truentinum (present-day Porto d’Ascoli) to Rome. This highlights the crucial role of the salt trade in the prosperity of ancient Roman cities.
In ancient Rome, soldiers were given silver coins as a special allowance to buy salt, and salt was called “salarium,” which is said to be the origin of the English word “salary.” Furthermore, the word “soldier” is said to have originated from the Latin word “sal,” meaning salt. Furthermore, the word “soldier” is said to have originated from the Latin word “sal,” meaning salt, and the word “salad,” meaning to sprinkle with salt, is said to have originated from the ancient Romans sprinkling salt on vegetables to mask their bitterness.
In ancient China, it is said that around 6000 BC, a saltworks was established at Yuncheng Salt Lake in Yuncheng City, Shanxi Province, where salt crystals floating on the lake’s surface were harvested. From ancient times, perhaps due to the landscape of salt fields, salt was considered sacred, like the “scales of a white dragon,” as can be seen from records of the Spring and Autumn and Warring States periods, from 770 BC when the Zhou dynasty moved its capital to Luoyi (Chengzhou) until 221 BC when the Qin dynasty unified China.
The earliest recorded use of iron in salt production in ancient China dates back to around 450 BC, when iron pots were used for boiling down salt. In Chinese cuisine, instead of simply sprinkling salt on food, various condiments called “jiang” (醬), made from salt, beans, and other ingredients, are used. Initially, jiangyu was made by fermenting salted fish and adding soybeans, but eventually, fish was no longer used, and it evolved into the prototype of today’s soy sauce (醤油). Furthermore, with the discovery of lactic acid fermentation, pickles (漬物, tsukemono) began to be made by placing vegetables and salt in earthenware pots and weighing them down with stones.
In ancient Greece and Rome, salt was politically managed to ensure its distribution to all people. In contrast, in ancient China, where dynasties constantly fought over salt-producing regions, control over salt was essential for maintaining the power structure necessary to govern military strength and vast territories.
During the reign of Emperor Wu of the Western Han Dynasty (202 BC – 8 AD), the state managed salt fields, implemented monopolies on salt, iron, and alcohol, and established a system of consistent national financial revenue. This monopoly, independent of agricultural products, served as an economic foundation supporting the centralized system and stabilizing the dynasty’s financial structure.
During the Tang Dynasty (618 – 690), the monopoly system was further refined, with the state controlling both salt production and sales. Salt prices were manipulated to generate revenue, and this was also used to finance the construction of the Great Wall.
The soaring price of salt, driven by the regime’s pursuit of monopoly profits, increasingly burdened the lives of the people. This discontent exploded in the An Lushan Rebellion (755-763), which subsequently gave rise to an underground economy of salt smugglers and led to the collapse of the social structure. The Huang Chao Rebellion (875-884), which united the poor people suffering from institutional exploitation and injustice, effectively sealed the demise of the Tang dynasty.
Even in the early modern period, the French salt monopoly system, the gavel, under absolute monarchy, was one of the most hated taxes due to its unfair structure with drastically different tax rates across regions. This amplified popular discontent with the Ancien Régime (old regime) and became a structural factor that spurred the outbreak of the French Revolution.
In British India from the late 19th to the early 20th century, salt, an essential commodity for all people in the hot climate, was subject to strict monopolies and taxation. Even coastal residents were forbidden from making salt from seawater, and violators faced fines and imprisonment. (ref., Indian Salt Tax Act of 1882)
The Indian people’s sense of injustice and dissatisfaction with the salt monopoly grew daily. When their demands, sent to Viceroy Sir Erwin in 1930, were ignored, Gandhi, as a form of non-violent resistance, led 78 disciples from the Sabarmati ashram to the Dandi coast near Bombay, beginning a 241-mile march. This was the Salt March (or Salt Satyagraha), advocating for salt production, a boycott of foreign goods, disobedience to colonial laws, and strikes. The authorities brutally suppressed the participants, but the movement only intensified. Britain eventually granted permission for salt production and announced the release of political prisoners, which brought the movement to an end and even spurred the independence movement from Britain.
In ancient Hebrew culture, salt was a necessity of life, used as a seasoning, preservative, disinfectant, ritual offering, and unit of exchange. In the Bible, it is used metaphorically to represent permanence, loyalty, durability, faithfulness, usefulness, value, and purification.
In the Old Testament, salt is used to symbolize unwavering loyalty and a special relationship with God, as can be seen in the “covenant of salt” (Leviticus 2:13), which signifies an eternal covenant with God.
On the other hand, the description of Lot’s wife being turned into a pillar of salt during the judgment of Sodom and Gomorrah (Genesis 19), and the passage, “The whole land thereof is brimstone, and salt, and burning, that it is not sown, nor beareth, nor any grass groweth therein, like the overthrow of Sodom, and Gomorrah, Admah, and Zeboim, which the LORD overthrew in his anger, and in his wrath.” (Deuteronomy 29:23), symbolically represent the barrenness and desolation of the land, and the loss of prosperity and life, through the imagery of salting.
In the New Testament, Jesus says, “You are the salt of the earth” (Matthew 5:13), symbolically illustrating that just as salt becomes useless when it loses its flavor, humans become meaningless when they lose their purity and purpose, and that they play a vital role in preventing moral and spiritual corruption and maintaining their purity.
Furthermore, salt is seen as a symbol of trial and refinement, and “For every one shall be salted with fire” (Mark 9:49) indicates that life is refined through trials and hardships.
According to the “creation of Japan (国産み, kuniumi)” episode in the Kojiki (古事記, 720 AD), the oldest existing Japanese book, the island was formed from salt.
(Trans.)
All the heavenly gods commanded Izanagi-no-Mikoto (伊邪那岐命) and Izanami-no-Mikoto (伊邪那美命) to govern, shape, and solidify this floating land, and entrusted them with the task, giving them the Heavenly Jewel-Spear (Ama-no-nuhoko, 天の沼矛). So the two gods stood on the Heavenly Floating Bridge, lowered the spear, and stirred. When they raised it, stirring the salt with a “koko-oo-roro” sound, the salt that dripped from the tip of the spear accumulated and formed an island. This is Onogoro Island.
Therefore, the gods created the country using salt, which is essential for life and the creation of all things. The first island to be born is said to be Awaji Island (淡路島), followed by Shikoku, Oki, Kyushu, Iki, Tsushima, Sado, and Honshu (大倭豊秋津島, Ooyamatotoyoakitsushima).
Furthermore, when Izanagi-no-Mikoto returned from the underworld and performed a purification ritual at Awagihara (阿波岐原) to cleanse himself of defilement, the god of salt, Shiotsuchi-no-Kami (塩椎神), was born from the seawater.
In fact, salt (塩, shio) originates from the tide (潮, shio), and the ebb and flow of the tide are related to human life and death. The most important offering in the Shinto shrine’s festivals is sacred salt (御塩, mishio), and it is believed that all sins and impurities are carried away and vanished into the vast ocean through the ritual of purifying oneself by immersing oneself in the sea (禊, misogi).
From this myth, it can be inferred that salt is not merely a substance, but has been considered a symbol of purification and regeneration since ancient times.
On the other hand, according to the legend also recorded in the Kojiki and Nihon Shoki (日本書紀), which tells of Susanoo-no-Mikoto (素戔嗚尊) giving the Yamata no Orochi (八岐大蛇), a gigantic serpent with eight heads and eight tails, spanning eight valleys and eight hills, with eyes burning like red physalis and a belly as red as blood, Yashiori-no-Sake (八塩折之酒) to intoxicate it, and then cutting the serpent into pieces with the Kusanagi-no-Tsurugi sword (草薙剣), it can be inferred that salt acted as poison to the serpent.
Salt is a sacred substance that purifies impurities and creates a barrier that wards off evil, but for humans, seawater containing salt is not suitable as everyday drinking water, and excessive salt intake is harmful to health. There is a folk legend that Yashioori no Sake, a rich sake made through repeated aging, was mixed with salt to take advantage of the fact that snakes are so vulnerable to salt that their nerves become paralyzed by it.
Incidentally, for more on sake and rice, see my previous blog post “Rice And Sake As Cultural Heritage For Humanity.”
In any case, salt has been the most essential substance for the natural environment and living organisms on Earth since time immemorial.
Salt is a substance composed primarily of sodium chloride, produced through the evaporation of seawater or the mining of rock salt; it is utilized in food products as a seasoning to impart a salty taste—or for purposes such as pickling and preservation—and also finds application in the soda industry, for de-icing and snow removal, and for the regeneration of ion-exchange resins used in water-softening equipment.
Salt crystals typically form perfect cubes—regular hexahedrons—because sodium ions and chloride ions bond electrically and align themselves in a uniform, orderly lattice structure. However, depending on the specific environmental conditions and circumstances under which they grow, crystals may also develop into other forms, such as pyramidal, flaky, or spherical shapes.
Although salt appears white to the eye—due to the diffuse reflection of light caused by the aggregation of numerous individual grains—it is, in its pure state, colorless and transparent. Nevertheless, certain varieties—such as rock salt—may contain trace impurities or other mineral components, resulting in crystals that exhibit a diverse range of colors, including red, green, and pink.
Salt has a melting point of approximately 800°C (1472ºF) and a boiling point of 1,400°C (2,552ºF). While pure water freezes at 0°C, saltwater does not freeze at this temperature; instead, its freezing point varies depending on its concentration.
While ordinary ice water can only reach temperatures between -2°C and 0°C, adding salt to the ice causes the mixture to absorb heat from its surroundings, thereby lowering the temperature to as low as approximately -20°C.
Incidentally, winemakers sometimes utilize this principle in the dégorgement (disgorgement) process of Champagne (sparkling wine) that undergoes secondary fermentation in the bottle. To freeze the sediment that accumulates at the neck of the bottle, salt is added to ice to cool it to a temperature far below freezing point, and the neck of the bottle is immersed in it to freeze. Then, when the cork or crown cap is removed, the frozen sediment is ejected all at once due to the pressure inside the bottle.
In terms of flavor, salt contains not only sodium chloride—which imparts a salty taste—but also magnesium (contributing bitterness and richness), calcium (sweetness), and potassium (acidity). When sodium levels are high, the salt tastes predominantly salty; conversely, when they are low, the other minerals become faintly perceptible, resulting in a complex flavor profile. Furthermore, the taste varies subtly depending on the shape of the crystals and the size of the grains.
In Japanese cooking, it is considered basic to add seasonings in the order of the “sa” row of the Japanese alphabet (sa: sugar, shi: salt, su: vinegar, se: soy sauce, so: miso), and it is said that this results in a more delicious dish. Furthermore, it is said that the taste is determined by the amount of salt used, and that skilled cooks are adept at handling salt.
The amount of salt is crucial in determining whether a dish is delicious or not, so finding the right balance is essential. While the ideal salt concentration varies depending on the ingredients, the generally accepted ideal salt concentration for a tasty dish is around 1% when the food is in liquid form. This is roughly the same salt concentration as in bodily fluids such as blood.
Furthermore, salt has the effect of enhancing opposing flavors, which is why it’s used to sprinkle on watermelon, or added to sweet bean paste (餡, an) and oshiruko (お汁粉, sweet red bean soup).
Nigari, often discussed when cooking Japanese food, is the liquid remaining after separating the salt (sodium chloride) from seawater. Its main component is magnesium chloride, and it has the following functions:
1. Strengthens the texture (コシ, kosshi) of ingredients and prevents them from falling apart during cooking.
2. Removes impurities (scum) and preserves flavor.
3. Provides essential nutrients for maintaining health.
4. Promotes fermentation and enhances the umami of food.
5. Delivers a mellow salty taste.
Besides being used as a seasoning to add flavor to dishes, salt possesses various properties that are utilized in many aspects of our daily lives.
* Dehydrating effect:
Salt has the effect of drawing moisture out of ingredients. This is known as the principle of osmosis, where water moves from an area of lower concentration to an area of higher concentration. This action causes fish to lose moisture and firm up when salted as a pre-treatment.
* Fermentation process that transforms ingredients:
Salt is an essential ingredient in fermented foods such as miso, soy sauce, and bread.
Example:
Miso making – Ingredients: Soybeans, rice koji, salt, water.
1. Boil the soybeans, put them in a bag, and crush them.
2. Mix salt with the rice koji to create a state called salt-cured koji.
3. Mix the soybeans to form miso balls.
4. Place in a container and allow to ferment and mature.
5. Store in a cool, dark place for 6 to 12 months.
* Firming and Softening Effects:
Salt is added to fish and meat not only for flavoring, but also because the salt helps the surface proteins to firm up, trapping juices and flavors for a delicious cooked result. Salt is also added when making udon noodles and bread to promote gluten formation, resulting in a chewy texture.
* Color-stabilizing effect:
When boiling leafy vegetables such as spinach, komatsuna, and bok choy, adding salt enhances their green color and makes them look more appetizing. Also, soaking peeled apples in salt water prevents oxidation and helps maintain their delicious color.
* Preservative effect:
The preservative properties of salt have long been utilized in preserved foods such as miso, soy sauce, pickles, and salted fish. This is because the salt used in ingredients inhibits bacterial growth through dehydration and osmotic pressure, thus providing a preservative effect.
* Other uses:
– In the production of enamelware, where glass is fired onto iron at high temperatures.
– In the production of glass by heating salt with minerals such as silica sand and limestone.
– In the production of polyvinyl chloride (PVC) products by reacting salt with ethylene, which is derived from petroleum.
– In the production of soap, it is mixed with fats and other ingredients.
– In the dissolution of bauxite, a raw material for aluminum products.
– In the production of pulp, a raw material for paper and rayon, salt is used to dissolve wood.
– In the production of pharmaceuticals such as saline solution and Ringer’s solution.
– In the preservation and tanning of hides, which are used as raw materials for leather products.
– In the prevention of road freezing by spreading it on roads.
– In the production of livestock, it is mixed into cattle feed or given to animals to lick freely.
– Ion exchange resins used in boilers and other applications can be regenerated by running saltwater through them, allowing them to be used repeatedly.
– Salt can be used to wash dishes instead of synthetic detergents; for light grease stains, a pinch of salt in a washbasin and soaking for a while will remove the dirt. It can also be used as a natural polishing agent for cleaning cutting boards, ceramics, and glass, as well as for removing tea stains and polishing pots and pans.
– In Japan, salt has been used in purification rituals and customs since the Nara and Heian periods. The scattering of salt in sumo wrestling and the placement of salt mounds (盛塩, morijio) at the entrances of restaurants and other establishments are done to ward off evil spirits, improve luck, and pray for prosperity.
Incidentally, there are various theories about the origin of the custom of placing salt mounds, including Shinto theories and theories that it originated with Emperor Wu of Jin, but one of them is that it began during the Qin dynasty. It is said to have started when people placed salt, which is a favorite food of oxen, in front of their gates in an attempt to stop the ox-drawn carriage carrying the First Emperor of Qin in order to gain his favor.
Salt can be classified into three types based on its raw material: rock salt, lake salt, and sea salt.
1. Rock Salt:
Rock salt is formed when seawater trapped on land by tectonic activity evaporates, sediment accumulates on top, and crystallizes underground, hardening into a rock-like substance. The formation period of rock salt is estimated to be around 500 million years ago for the oldest and around 2 million years ago for the newest.
Hard, crystallized rock salt is almost entirely sodium and therefore low in minerals. However, it contains organic matter from the soil, resulting in a variety of colors and flavors. If a food label indicates a sodium content of 90% or more, it means that minerals make up about 10%. Approximately two-thirds of the world’s salt production comes from mined rock salt.
Rock salt producing regions:
* Britain was the world’s largest salt producer during the Industrial Revolution of the 19th and 20th centuries, with the Cheshire region being its center.
* Beneath the town of Weliczka in Poland lies the world’s oldest rock salt mine, the Weliczka Salt Mine. The interior resembles a palace, with floors, walls, ceilings, chapel altars, and chandeliers all decorated with rock salt. Mining, which has continued for over 700 years, continues today, albeit on a smaller scale.
* The Sahara Desert was once used as an ancient trade route connecting West Africa and Europe, and salt was reportedly exchanged for the same weight in gold or slaves.
Located in the middle of the desert, far from the sea, along this trade route, is Taoudenni (Republic of Mali), where a salt lake that dried up approximately 200 million years ago remains as a layer of rock salt. Even today, the slab-shaped rock salt mined there is transported by camel caravans to the city of Timbuktu and sold in the market.
2. Lake Salt:
This salt is harvested from salt lakes where seawater trapped on land by tectonic shifts has evaporated and crystallized, or it is made by boiling down the water of a salt lake with a high salinity.
Lake salt producing regions:
* The Dead Sea is located in the northwestern part of the Arabian Peninsula.
* The Uyuni Salt Flat in Bolivia is a salt lake located in the Andes highlands at an altitude of 3700m. During the rainy season, water accumulates on the lake’s surface, reflecting the sky, hence it is called the “Mirror of the Sky.”
3. Sea Salt:
Natural salt made from seawater includes salt produced by boiling seawater and salt crystallized by evaporating water using sunlight. Salt produced using traditional methods specific to a particular region has a unique flavor, rich in natural nutrients and minerals, resulting in a mellow taste with umami, depth, and sweetness. Food labels may indicate the processing method, such as sun-drying, open-pan drying, or reverse osmosis.
Refined salt (table salt) is produced by electrolyzing seawater (a chemical reaction) to refine it to over 99% sodium chloride. The minerals abundant in natural salt have the effect of moderating the absorption of sodium chloride, but refined salt has had its minerals removed during the process of removing impurities, so this effect is almost completely lost. Because it can be mass-produced and is inexpensive, it is widely used in the food service industry and processed foods. Food labels may indicate the process, such as ion membrane, ion exchange membrane, or vertical kettle.
Processed salts include refined salt processed to resemble rock salt, refined rock salt, seasoning salts and flavored salts with added ingredients or extracts such as garlic, herbs, yuzu, and matcha, and even refined salt to which bittern (minerals) has been added afterwards.
Sea salt producing regions:
* Shark Bay in Australia produces sun-dried salt using the power of the sun and wind, resulting in salt of excellent quality as a raw material. It is also known as a habitat for stromatolites, ancient organisms that only exist in clean seas, and as a region inhabited by dugongs and dolphins.
* In Japan, since the Jomon period, a method of producing salt by drying brine extracted from seawater has been used.
Salt production process:
1) Salt extraction (採鹹, saikan) – Extracting concentrated brine (鹹水, kansui) from seawater.
2) Boiling (煎熬, sengoh) – Boiling down the brine (kansui) to produce salt.
3) Dehydration, and the salt is complete.
The oldest known method of salt production in Japan dates back to the Jomon period, when dried seaweed was burned, and the salt remaining in the ashes was used as a seasoning.
Around the 6th or 7th century, seaweed with seawater attached was piled up, more seawater was poured over it to create brine (kansui), which was then boiled down to produce salt. This method is considered unique to Japan and is called “moshio-yaki” (藻塩焼き, seaweed salt burning).
This two-stage method was devised because seawater has a low salinity of 3%, so it cannot be turned into salt by sun drying alone, and repeatedly boiling seawater is not an efficient method.
Some time later, in the Middle Ages, the agehama-style salt field (揚浜式塩田) was developed, using sand to increase the salinity of seawater and obtain brine. This method involved covering a clay base with sand, carrying seawater to the salt field, and then sprinkling the seawater. The heat of the sun and the force of the wind evaporated the water, causing the salt to adhere to the sand.
During the Muromachi period, the prototype of the irihama-shiki salt field (入浜式塩田) method was developed. This uniquely Japanese salt-making method, while being improved, was passed down through the Kamakura and Edo periods until around 1955.
Unlike the agehama method, which involves manually pumping up seawater, the irihama method utilizes the difference in tides to draw in seawater, causing salt to precipitate on the sand through capillary action. This sand is then collected, seawater is added to create brine (kansui), and the brine is boiled down in a pot.
In any case, the Japanese salt-making method, consisting of two steps—concentrating seawater and boiling it down—has undergone remarkable technological advancements, but its fundamental principle remains unchanged since ancient times.
In the early Edo period, irihama-style salt fields (入浜式塩田) were constructed in ten provinces along the Seto Inland Sea: Nagato, Suo, Aki, Bizen, Bitchu, Bingo, Harima, Iyo, Sanuki, and Awa. These were known as the Ten Provinces Salt Fields (十州塩田) and were the mainstream of Japanese salt production.
Akō (赤穂), known for the story of the Forty-Seven Ronin (四十七士, 忠臣蔵, Chushingura), is located in Banshū (播州, present-day southern Hyogo Prefecture).
The story begins with Asano, the lord of the Akō domain, who was appointed to entertain the imperial envoy. He was receiving instruction from Kira, a high-ranking samurai who was acting as his instructor. However, Kira deliberately taught Asano incorrect etiquette, and Asano, unable to bear it any longer, harbored resentment towards Kira and attacked him with a sword in the Pine Corridor of Edo Castle.
There are various theories about the cause of this incident, but one theory is that Asano refused to teach Kira the method for producing Ako salt, which was well-regarded for its high quality. Kira held a grudge and deliberately taught Asano incorrect etiquette for entertaining the imperial envoy as a way of harassing him.
Minerals are nutrients alongside carbohydrates, lipids, sugars, and vitamins. Major minerals include calcium, phosphorus, sulfur, potassium, sodium, magnesium, and chlorine, while trace minerals include iron, iodine, zinc, copper, selenium, manganese, cobalt, molybdenum, and chromium.
Sodium, a component of salt, is an essential mineral for the body. It plays a vital role in promoting cell metabolism, aiding in nutrient absorption and digestion, and regulating nerve and muscle stimulation. Therefore, a balanced intake of salt is crucial for maintaining life and promoting good health.
On the other hand, sodium deficiency can lead to stagnation of blood, digestive fluids, and lymphatic fluid, resulting in circulatory problems, low blood pressure, rapid heartbeat, headaches, dizziness, lethargy, fatigue, and loss of appetite. Furthermore, a rapid decrease in sodium, such as that seen in heatstroke, can lead to muscle cramps and coma, and can also inhibit metabolism, potentially leading to skin aging.
The WHO recommends a daily salt intake of less than 5.0g for adults, and in Japan, this is less than 7.5g for men and less than 6.5g for women. However, it seems that modern people in all regions typically consume several grams more than this. However, as listed below, salt plays a significant role in bodily functions, so extreme salt restriction may lead to health problems.
* Regulating nerve and muscle movement:
Sodium ions are involved in nerve cells that transmit tactile stimuli to the brain and send commands from the brain to muscles to move limbs. Therefore, a salt deficiency can lead to impaired information transmission from the brain, potentially causing health problems.
* Maintaining cells:
Salt dissolves in bodily fluids such as blood, digestive fluids, and lymph in an ionic state. It regulates the pressure (osmotic pressure) of bodily fluids inside and outside cells, maintaining a constant balance. Furthermore, it is essential for maintaining cells themselves, so a deficiency can lead to various health problems and even dysfunction.
* Supports nutrient absorption and digestion:
Appropriate saltiness influences the perception of taste and also increases appetite. Chloride ions in the body are the main component of stomach acid and support the digestion of food, while sodium ions are involved in the process of dissolving nutrients into the bloodstream in the small intestine.
In any case, on Earth, nature, regional characteristics, and living organisms all sustain life in an environment where they appropriately consume or utilize salt, and a disruption in this balance or harmony will lead to decline or extinction.
It’s just salt, yet it’s so much more.
Taste has two aspects: the cognitive aspect of judging the quality and intensity of the taste, and the emotional aspect linked to pleasure and displeasure.
* The basic tastes in terms of quality include sweetness, saltiness, sourness, bitterness, and umami.
* Emotions include feelings of joy, anger, sadness, and happiness, and the accompanying bodily movements and autonomic nervous system activity. Regarding taste, this translates to the pleasant emotion of “delicious” and the unpleasant emotion of “unpleasant.”
Salt, regardless of concentration, exhibits a salty taste, but the deliciousness of salt varies depending on its concentration and the biological state of the organism tasting it.
Therefore, in cooking, it is essential to understand and utilize salt in a way that suits the purpose and desired taste, including selecting and using salt appropriately, as well as knowing the effects of salt beyond just seasoning.
In Japanese cuisine, known for its pursuit of delicate flavors that maximize the characteristics and umami of seasonal ingredients, there are Edo period documents that describe a method of seasoning with brine rather than using salt directly.
Since Japanese cuisine primarily uses liquid seasonings such as soy sauce, mirin, sake, and dashi, preparing a liquid solution in advance is more time-efficient than adding solid salt and waiting for it to dissolve. Furthermore, by using a dilute salt solution at 25% of the solid salt’s concentration, the saltiness can be adjusted to as little as one-quarter of the solid salt’s taste, allowing for more precise control and achieving the optimal flavor.
Cooking in a climate with distinct seasonal characteristics like Japan means that each chef must approach the ideal flavor profile they envision based on the experience and intuition they have acquired over many years. Even with dashi made from the same kelp, bonito flakes, and water, the flavor will vary from day to day depending on the season and climatic conditions. Therefore, fine-tuning the amount of salt is essential to ensure consistency in flavor and to bring out the delicate and subtle flavors of seasonal ingredients.
Furthermore, the salt added to soup broth plays a role in enhancing the flavors of the ingredients—whether to soften the taste, sharpen the edges, or enhance the mellow flavor with the bittern component. Therefore, selecting salt that suits the taste of the broth and the ingredients is unavoidable.
1. Tightens Flavor:
Salt acts as a cornerstone of flavor, balancing and bringing together the overall taste. Even a bland or uninspired dish can be enhanced with just a pinch of salt.
2. Enhances Umami:
Salt utilizes osmotic pressure in cells to extract umami. Sprinkling salt on meat, fish, or vegetables and rubbing them, or letting them sit for a while, brings out the umami components along with the moisture. “Salt rubbing” and “salt boiling” are cooking methods that utilize this effect.
3. Improves Food Preservation:
Salt has a dehydrating effect, reducing the moisture content of food and preventing the growth of bacteria that cause spoilage. This power of salt has been used in food preservation methods such as salting and salt-drying since ancient times.
4. Removes Odors:
Salt has the effect of drawing out odor-causing components along with moisture. Sprinkling salt on fish or meat and letting it sit for a while, then wiping away the released moisture, significantly reduces unpleasant odors. Additionally, the salt tightens the protein, making the flesh moist.
In addition, there are different types of salt based on crystal volume, such as roasted salt, snow salt, flake salt, and coarse salt, which affect the effects during salting and dehydration. Therefore, a wide range of options are available, and the state and use of salt must be changed depending on the intended use, effect, and desired flavor.
* Size and Shape of Salt in Taste:
The size and shape of the grains are major factors in determining the taste of salt. Fine grains dissolve quickly and in large quantities in the mouth, resulting in a stronger salty taste, while larger grains dissolve slowly and gradually, resulting in a milder taste. Salts with complex shapes and large specific surface areas, such as flake salt, also have a stronger salty taste.
* Amount of Nigari in Salt Taste:
Salt with a high content of bittern (magnesium chloride), which contains inorganic substances and minerals such as magnesium and potassium, tends to have a more complex and richer flavor, moving away from a direct salty taste. Each mineral component has its own unique taste characteristics, contributing to bitterness, which suppresses the saltiness and creates a complex flavor in the salt.
1) Sodium: The so-called salty taste.
2) Magnesium: Has a moderate bitterness; salt made from seawater contains a lot of magnesium, which suppresses the saltiness.
3) Calcium: Has a moderate sweetness.
4) Potassium: Has a moderate acidity; in small amounts, it enhances the umami of dishes.
In typical households, the following are commonly cited choices for salt that enhance the flavor of ingredients and provide the appropriate aroma and texture for each dish.
* Meat Dishes:
Rock salt has a sharp, strong salty taste that is said to eliminate the odor of meat and bring out a strong umami flavor. Using coarsely crushed, large-grained, hard rock salt on steaks adds a satisfying crunch and salty taste. Himalayan rock salt, in particular, which is rich in iron, is considered especially well-suited to meat.
* Fish Dishes:
Natural salt (sea salt) contains a lot of magnesium and calcium, resulting in a mellow and deep umami flavor. It reduces fishy odors while enhancing the delicate flavor and umami inherent in the fish. It is considered suitable for a wide range of fish dishes, including grilled fish, dried fish, sashimi, and carpaccio.
* Vegetables and salads:
Sea salt and lake salt, which have fine grains, dissolve easily, have a mild salty taste, are mellow, and have a smooth texture, are said to enhance the fresh sweetness and aroma of vegetables.
While the ideal saltiness is subjective and depends on individual taste, here are some generally accepted guidelines:
* Lightly Salted:
For soups, rice balls, and somen noodles, a salt concentration of 0.6% is considered ideal. For miso soup, 0.8% is considered delicious.
* Standard Saltiness:
While human blood has a salt concentration of 0.9%, for sautéed meat and fish, grilled dishes, and stir-fries, a slightly higher salt concentration of 1.0% is considered delicious.
* Strongly Salted:
For side dishes such as simmered dishes, stews, and ramen soup, a salt concentration of 1.5% is considered ideal. For pickles and preserved simmered dishes, an even stronger salt concentration of 2.0% is considered delicious.
* Very strong saltiness:
Grilled fish and preserved pickles are often considered delicious with a fairly strong seasoning, with a salt concentration of 3.0%. Salad dressings and barbecue sauces are even stronger, with a salt concentration of 3.5% being considered a good guideline for deliciousness.
From a health management perspective, natural salt, crystallized from seawater or rock salt through sun drying or boiling, is approximately 80-95% sodium chloride. The remaining components contain a balanced blend of about 70 minerals, including potassium, magnesium, and calcium, which are said to play a role in restoring vital balance, such as stabilizing blood pressure.
Blood pressure stabilization through the synergistic effect of minerals:
* Potassium:
Main function: Promotes sodium excretion.
Health benefits: Lowers blood pressure, prevents swelling.
* Magnesium:
Main function: Vasodilation, nerve stabilization.
Health benefits: Prevents arteriosclerosis, relieves stress.
* Calcium:
Main function: Regulates vasodilation and constriction.
Health benefits: Blood pressure stabilization, strengthens bones.
In any case, a balanced diet, achieved by selecting the right quality of salt and consuming it in appropriate amounts, is essential for maintaining good health.
Salt is an essential mineral that sustains nature, the environment, and the life of all living things, and it has symbolically represented the indispensable elements, wishes, and prayers that underlie all things, transcending time.
* In mythology and folklore, it purifies spaces, wards off evil spirits, and symbolizes protection, purity, and magical power.
* In Roman mythology, it was used to symbolize the transience of material possessions and the eternal value of moral virtue.
* In spiritual rituals, salt is used as a symbol of purity, sacrifice, and contract, possessing a purifying effect that dispels negative energy and promotes spiritual growth.
* The covenant of salt symbolizes the eternal relationship between the Creator and the people.
* In Leonardo da Vinci’s Last Supper, the spilling salt symbolically foreshadowed an ominous omen.
* As the phrase “salt and light” suggests, it symbolizes wisdom, knowledge, and spiritual enlightenment, and as a valuable commodity, it also symbolizes wealth and prosperity.
* In psychology, salt appearing in dreams is said to symbolize a stage in life where one is seeking greater depth, flavor, or stimulation, representing a desire for self-preservation and a need for a grounded life.
* Eating salt in a dream is said to symbolize a yearning for new experiences and knowledge, while discarding salt in a dream symbolizes a fear of loss or missed opportunities.
* A pinch of salt thrown over the shoulder symbolizes the averting of disaster, and in rituals and festivals, it is considered a symbol of blessing and good fortune.
* In cooking, its ability to enhance flavor and prevent food spoilage symbolizes purity, preservation, and stability.
* A salt mound, a small dish of salt in a cone or mountain shape placed at the entrance or storefront, symbolizes warding off evil spirits, attracting good fortune, hospitality, and a wish for purity.
* Salt symbolizes resilience and the ability to withstand the test of time and hardship, and can represent balance and stability in life, maximizing one’s potential.
In any case, the effects, efficacy, and significance of salt are immeasurable. It’s just salt, yet it’s so much more than just salt.
Sincerely grateful for your financial support.
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