Description
A simple and flavorful recipe to make Japanese pink salt at home, perfect for enhancing various dishes.
Ingredients
Scale
- 1 cup sea salt
- 2 tablespoons red shiso leaves (or dried shiso powder)
- 1 tablespoon sakura (cherry blossom) petals (optional)
- 1 teaspoon rice vinegar
Instructions
- In a bowl, combine the sea salt and red shiso leaves.
- If using, add the sakura petals to the mixture.
- Drizzle the rice vinegar over the salt mixture and stir well.
- Spread the mixture on a baking sheet and let it dry in a cool, dark place for 24 hours.
- Once dried, store the pink salt in an airtight container.
Notes
- Adjust the amount of shiso leaves based on your flavor preference.
- This salt can be used as a seasoning for grilled meats, vegetables, and salads.
- For a more intense color, add more shiso leaves.
Nutrition
- Serving Size: 1 teaspoon
- Calories: 0
- Sugar: 0g
- Sodium: 2300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: Japanese pink salt, homemade salt, seasoning, easy recipe