[Comprehensive Comparison] Yukishio, Ishigaki, and Sun-dried Salt... Which to Choose? Professionals teach you how to use them and what the next generation of salt is.

Hello! I'm Miko, the manager of Kogaiko Shoten.

As I mentioned briefly in my previous article , my family has been trying dozens of different types of salt for over 10 years, and we are die-hard "salt geeks" who still keep more than 20 types of salt on hand at all times.

After trying out a lot of different salts, we have carefully selected the salts that we would like you to use on a daily basis to create this lineup...

"But there are so many types I don't know which one to buy!"

For all you lost salt refugees, we've kept you waiting. Last time, we talked about the basics of how to choose salt , but this time we'll be talking about more practical topics.

"So, which one should I buy?" "How do you use them, Manager Miko?"

We will give you a direct answer to this question.

As we always say, mineral balance is extremely important for maintaining our health. Mineral deficiencies can cause a variety of ailments, but it is extremely difficult to replenish them through diet alone. That's why we want you to consume them wisely through the salt you use every day.

So this time, we will thoroughly analyze the "3 carefully selected natural salts from Okinawa and Japan" that Kokako Shoten confidently recommends, each according to its "area of expertise (character)"!

Plus, at the end of the article, we'll give you a sneak peek at the "Unbelievable Curveball (New Product)" that's scheduled to be released next month!

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Entry No. 1: The mineral monster "Miyakojima Snow Salt"

[Catchphrase] "It's no longer just a seasoning. It's an edible supplement."

First up is "Snow Salt," a powder made from seawater from Miyako Island. This goes beyond salt and can be thought of as a "mineral supplement."

[This is amazing!]

• Manufacturing method: "Instant evaporation method" that uses a heated metal plate to evaporate moisture in a few seconds.
• Features: All of the "bittern (magnesium)" that would normally be lost along with the water is trapped inside the salt.
• Taste: A perfect balance of umami, bitterness, and richness. It's not too salty, but has a complex and deep flavor .

In fact, this salt was also used in my previous article about my mother-in-law's recovery. I use it in cooking, of course, but I also think of it as a supplement .

Just a pinch when cooking rice or adding it to the end of soup can enhance the minerals. However, using it generously when pre-boiling vegetables or preparing fish... to be honest, it seems a bit wasteful (lol). So, rather than relying solely on this one bottle, miko's advice is to use it wisely in conjunction with the "regular salt (Ishigaki and Umi no Sei)" that will be introduced later!

[How to use Miko's name] 

I use it for "health management" and "finishing" purposes. Because it has one of the highest magnesium contents in the world, I add it when cooking brown rice or miso soup. The particles are as fine as flour, so it's delicious as a dipping salt for deep-fried foods like tempura !

Also, if you suffer from mineral deficiency (such as dizziness) like my mother-in-law, try drinking "Snow Salt Water" dissolved in a glass of water every morning before getting up. It will wake you up from the inside out and make it easier to stand up.

Also... this is the only choice for making homemade tofu! (I've tried many different salts over the years, but other salts don't set well. The magnesium content is just insanely high!)

▼Product page here

▼ [Recipe] Surprisingly easy! Homemade tofu 

You can make restaurant-quality rich tofu using only soy milk and snow salt from the supermarket. Here's the foolproof recipe: just mix and steam.

▶︎ [ Snow Salt Recipe] Amazing! Just two ingredients! How to turn supermarket soy milk into restaurant-quality rich tofu ]

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Entry No. 2: Ishigaki Salt, a gift from the Coral Sea

[Catchphrase] "An absolute ace in the kitchen, gently wrapping your food."

Next up is "Ishigaki Salt," made from the seawater of Nagura Bay on Ishigaki Island (a national park!). It's the salt we use most frequently in our kitchen.

[This is amazing!]

• Manufacturing method: "Low temperature drying" - slow drying at low temperatures.
• Features: Calcium-rich sea salt grown in coral reef waters.
• Taste: No sharp edges, just mellow and sweet.

[How to use Miko's name] 

If you're not sure what to use, start with this. If you want to elevate your "everyday cooking," then Ishigaki salt is definitely the way to go. The grains are easy to pick up with your fingers, so it can be used luxuriously in anything , from stir-fries and simmered dishes to seasoning meat and parboiling vegetables . Just a quick shake will bring out the flavor of any ingredient! It's especially recommended for "onigiri" (rice balls) . It gently brings out the sweetness of the rice without interfering with it, so you might never be able to eat convenience store onigiri again!

▼Product page here 

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Entry No. 3: Art of the Sun and Wind "Star Salt, Spirit of the Sea (Blue)"

[Catchphrase] "Best value for money! Perfect sun-dried salt for everyday use"

And here we have the pioneer of natural salt! "Sea Spirit Hoshishio (Blue)" born from the nature of Izu Oshima.

[This is amazing!]

• Manufacturing method: A rare "fully sun-dried method"! It is not boiled in a pot, but is crystallized using only the power of the sun and wind.
• Features: Because it is unheated, the enzymes and energy of the seawater are still present.
• Taste: Tastes like the sun (!?), crisp umami and depth.

[How to use Miko's name] 

Normally, "fully sun-dried salt" that is managed by hand is known to be extremely expensive due to the amount of work required. However, thanks to the efforts of the company, Umi no Sei is surprisingly cost-effective.

"Huh? Is it really okay to sell it completely sun-dried for this price?" , I thought to myself as a buyer, and it made me worried (lol). As a result, it has become a "phantom salt" that is constantly selling out on every website... but somehow, our store has stepped up its procurement and managed to secure some!

Unlike salt boiled in a pot, sun-dried salt has a strong taste of the sea itself. Therefore, we highly recommend using it with main (protein) dishes such as steak or grilled fish ! In fact, if you use good salt, it will bring out the flavor of the ingredients, so you won't need any extra sauces or seasonings.

In addition, this sun-dried salt offers excellent value for money, so feel free to use it generously when making umeboshi (pickled plums) or miso at home. This is a product we wholeheartedly recommend to anyone who wants to incorporate the power of nature into their body without using fire.

▼Product page here 

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[At a glance] Comparison table of the three major natural salts

We've put together a table summarizing each of their characteristics. Which one seems to fit your lifestyle?

Features	Snow Salt	Ishigaki Salt	Star salt, spirit of the sea
Catchphrase	Eating supplements	The kitchen's absolute ace	Best value for money, fully sun-dried
Favorite dish	Tempura, tofu making, drinks	Rice balls, stir-fries, all-purpose	Meat/fish (steak, etc.) and pickles
Manufacturing method	Instant evaporation (heating)	Low temperature drying (low temperature)	Full sun (non-heated)
Texture/grain	Powder (powder snow)	Moist (easy to pick up)	Crunchy (crystals)
Taste characteristics	Complex and deep flavor	Sweet and smooth	The punchy taste of the sea itself
How to use miko	For health management and finishing	If you're unsure, start with this	Main dish and preserved food preparation

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[Notice!] New product coming next month! A fragrant "curveball" is coming

Finally, let me briefly introduce a special new product that will be released next month. It's completely different from the sea salts we've introduced so far, and it's an amazing product that uses the power of the mountains (bamboo) .

It's called "Kiln-baked Bamboo Salt."

[This is amazing!]

1. Genuine ingredients: We use only thick, 4-year-old Moso bamboo from our own bamboo forest, which has been certified JAS organic.
2. The manufacturing method is authentic: Miyazaki's "Mancho Salt" is stuffed into bamboo and baked at high temperatures of over 900°C in an authentic earthen kiln.
3. The aroma is intense: The bamboo extract dissolves during the baking process, giving it a smoky, smoked aroma .

This is a magical salt that, when sprinkled on meat, transforms it into a flavor that is just like high-quality charcoal grilling. Incidentally, there is also a wild product called a "stick type (with bamboo charcoal)" that you can grate yourself with a grater. It looks just like a "black stick," so when you're not using it, display it in your entranceway as a talisman (lol).

I will talk about it in detail in the "Bamboo Salt Special Blog" scheduled to be released next month, so please look forward to it!

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Summary: Have you found your "partner"?

• Snow salt for daily health management
• If you want to improve your cooking skills, try Ishigaki Salt
• If you want to make the most of nature's bounty, choose "Umi no Sei"
• Add entertainment and aroma to your dining table with "Bamboo Salt (next month!)"

I personally checked each product with the manufacturer and found it to be a surefire hit. I hope you find the perfect "partner" for your dining table!

▼Click here for a list of the products introduced this time

Related articles

▼ [Deep Dive] Why don't expensive supplements work? 

If you're skeptical and wondering, "Can changing your salt make you healthier?", the truth is that 96% of modern people suffer from a "hidden mineral deficiency." We'll explain the shocking reason behind this using the easy-to-understand "barrel theory."

▶︎For those whose condition does not improve even after taking supplements ~ 96% of modern people suffer from a "hidden mineral deficiency" - explained using Dobeneck's barrel theory!

At Kokako Shoten, I, the owner, personally use and offer only carefully selected Japanese seasonings and foods that I truly believe to be the "real thing."

🛒 [ Click here for the Kokako Shoten online store ]