[How to Choose Salt] Are you still stuck with "low-salt"? Just by changing three criteria, you can dramatically improve your cooking and your health with this introduction to "natural salt"

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

If a friend asked me, "I want to change something about my health, where should I start?"

Without any hesitation, I answered in a second, "Salt!"

By the way, have you ever wondered "which one should I choose" when you go to the salt section of the supermarket? There are rows of colorful packages lined up on the shelves. "Table salt," "Ajishio," "Sun-dried salt," "Rock salt"... Prices vary widely, and even when you look at the backs, they're full of difficult words. In the end, you just don't know what to choose,

"Oh well, I'll just get the usual cheap one!"

If you've already put something like that in your basket... STOP! Wait a minute! That 's seriously a waste!

In fact, changing your salt intake is the cheapest and easiest "health investment" you can make .

Rather than taking any supplements or buying expensive lotions, start by changing the salt you use every day. This alone will improve circulation and improve your physical condition. Of course, your cooking will also taste better!

Today, I'm going to tell you straight-forward, no technical jargon, about the salt I've been particular about for over 10 years, and how to choose the real salt , which I've verified by visiting the producers and speaking to them face-to-face. If you read this, you'll never get lost in the store again!

First of all, why "change salt" rather than "reduce salt"?

Have you seen the video? The straight-forward gaze of the president of Ishigaki Salt conveys his passion: "We're not just making seasonings, we're making the source of life."

However, many people, including myself in the past, think, "All salt is the same, right? In fact, it's bad for your health, so you should avoid it."

Now, let me tell you a little about the "truth about salt" that I discovered even at the expense of my health.

Why I stopped reducing salt intake

To be honest, I used to believe that salt was the enemy of swelling .

"Let's limit the amount of salt we eat, as it will make our legs swollen." "Salt makes us thirsty..." "Let's lightly season our food for health reasons."

There was a time when I was desperately trying to "cut down on salt" like that. But... I just wasn't feeling any better. In fact, my body always felt sluggish, and my hands and feet were cold. And most of all, the food tasted bland and didn't taste good at all, so I couldn't even enjoy eating! (This is the hardest part... sob.)

It was at this time that I came across Okinawan natural salt.

At first, I received it as a souvenir from Okinawa from a friend, and when I tasted it, I was skeptical... but it wasn't salty at all. "Huh? It's a little sweet?" The bag said "Natural salt." "Natural salt? Isn't salt all natural anyway?" I wondered, but when I started using it, I found that it tasted clearly different from the salt I use every day.

I was curious and started to look into it, and was shocked to find that it was completely different from the salt I currently use in my kitchen.

Since then, I've been completely hooked on salt. I'd travel from Taiwan to Okinawa at least once a year and buy a suitcase full of salt (I know I'm a bit suspicious, lol), and I'd tried almost every famous Japanese sea salt available at Masuya, a popular salt specialty store at the time. (Masuya doesn't stock as many varieties these days, so I'm writing this down here because I think you'll be disappointed if you go to a store with this information in mind.)

And after using it, I became convinced. "Just changing the salt makes a huge difference in my cooking and my health!"

So, "salt" itself is not the bad guy, but the "source of life." So who is the bad guy? Yes, that person is "refined salt."

"Refined salt" and "natural salt" are similar but not the same

There are two main types of salt available in supermarkets. They look the same, white powder, but their contents are as different as the moon and the turtle .

1. Refined salt (table salt, etc.)
   • Sodium chloride with a purity of 99% or more , produced by chemical methods (such as ionic membranes).
   • It's basically a "salty chemical." The important minerals in the sea have been removed as impurities.
2. Natural salt (natural sea salt)
   • It is seawater that has been crystallized using the power of the sun, wind, and fire.
   • It contains all the minerals necessary for the human body , such as magnesium, potassium, and calcium.

The human body is made of the ocean

This is my favorite story... It is said that the balance of components in our human body fluids (blood and amniotic fluid) is almost the same as that of ancient seawater .

In other words, we "live with the ocean inside our bodies."

Taking in "natural salt" that contains all of the minerals from the sea is like recharging your depleted "battery of life (seawater)." Conversely, if you only take in "refined salt" that has had the minerals stripped away, the sea balance in your body will be disrupted, and your body will be put under strain as it tries to adjust (this is one of the reasons why refined salt is said to cause high blood pressure).

This is called a "mineral circle," and it's like a compatibility diagram of minerals. The minerals connected by lines work together to help each other (this is called "antagonism" or "interaction").

For example, magnesium needs calcium to function, and sodium is needed to regulate these... In this way, we all work together as a team, holding hands .

What would happen if only "sodium (salt)" stood out, like in refined salt, and the rest were zero? The team's unity would be broken, and the body would not function properly. That's why it makes the most sense to consume the "whole" components found in the ocean (this is what whole foods are all about!) , rather than supplements or refined salt that only contain specific components.

▼ [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!

[Check] Are you also suffering from a mineral deficiency?

Take a moment to listen to your body. Have you been feeling any of the following discomforts lately?

• My hands and feet are always cold (I can't go without socks even in summer)
• I can't get rid of my fatigue even after sleeping, and I feel heavy
• I get irritated by small things
• My feet swell up in the evening
• Feeling lightheaded or dizzy
• Dry skin and hair

If you're thinking, "Oh, that's me..." it's not just age or stress that's to blame. It could be a sign that your body is suffering from a serious mineral deficiency (lack of gas) due to a diet full of refined salt and processed foods.

True story! The story of how "salt water" saved my 83-year-old mother-in-law

You may be wondering, "Can just changing the salt really make such a difference to your health?" But I have seen the dramatic changes with my own eyes.

In the summer of 2023, when we returned to Japan, my husband's mother, who was 83 years old at the time, contacted us to say that she was not feeling well.

• I feel dizzy when I stand up
• Things appear to be two
• Tangled legs, palpitations

She struggled to get the words out on the phone, and kept saying "um, um," and it was clear that her brain wasn't working. At the time, Akita was experiencing a heatwave. And yet, my mother-in-law was living without air conditioning... "This is dehydration (mineral deficiency)!" I immediately realized, and instructed my husband to send some "snow salt" to her parents' house.

So I told her, "Every morning, dissolve one teaspoon of snow salt in water and drink it!" Then, my mother-in-law said anxiously,

"Huh? Salt? But I have high blood pressure, so my doctor told me to cut down on my salt intake..."

I knew that was what he was going to say. But I thought his life was in danger if he continued like this. I couldn't help but speak out in a strong tone.

"That doesn't matter! For now, just do as you're told and assume you've been tricked!"

My mother-in-law is a very kind person, and she listens carefully to what the young man and my daughter-in-law have to say. Although she was skeptical, perhaps she could sense my desperation, because she continued to drink it every day.

Then, just one week later, I got a call from my mother-in-law, and I was surprised to hear her voice.

"I can see now and I'm not staggering anymore."

She spoke with a firm tone and was back to her usual energetic self! As expected, the heat had simply depleted her minerals. So when I replenished her with minerals from the sea, she regained her vitality , just like a withered plant absorbing water .

Since then, my mother-in-law has made it a habit to place water with snow salt by her pillow every night before going to bed, and to drink it first thing when she wakes up. We also regularly send her salt for the kitchen. She is now 85 years old, but she is more energetic and full of energy than ever before.

When I shared this story on Instagram, I received many grateful messages from passionate Taiwanese fans, such as, "I recommended it to my mother, and she's regained her energy!"

Salt is not our enemy. It is our "talisman."

Why can't the body function without minerals?

My mother-in-law's dramatic recovery was no miracle. It was simply a result of her body being replenished with the minerals that were lacking.

Don't underestimate minerals just because they play six important roles in our bodies to maintain life .

1. Builds blood and bones (calcium and iron are the very "building blocks" of the body)
2. Maintains a constant salt concentration within cells (prevents swelling and delivers nutrients to cells)
3. Maintaining a "slightly alkaline" state of the blood (a healthy body is slightly alkaline. If the blood becomes acidic, it becomes more susceptible to illness)
4. Relieves fatigue and aids metabolism (acts as an "ignition agent" that converts food into energy)
5. Brain activation and antioxidant effect (smooths nerve transmission and prevents body rust (aging))
6. Preventing anemia (minerals such as copper, as well as iron, are involved in blood production)

In other words, taking natural salt is not just for flavoring, but also to replenish the "engine oil" that is essential for life .

It's just salt, but one grain of it helps build blood, bones, and even maintains mental balance .

The numbers don't lie! Let's take a look at the ingredients list

So, how different are they really? I compared my favorites, "Snow Salt" and "Ishigaki Salt," with regular "table salt (refined salt)." The difference is clear at a glance.

Look at the bottom row for "table salt." Minerals other than sodium (magnesium, calcium, potassium) are all a remarkable "0."

On the other hand, take a look at the Okinawan salt that I love to use.

• Yukishio (top) : Contains 3,310 mg of magnesium! That's an impressive amount. This is the power that has earned it the Guinness World Record.
• Ishigaki Salt (red frame) : This salt is rich in calcium, with 1370mg . This is proof that it was grown in the coral sea.

Is it "0" or "thousands"? The seasonings you use every day can make a huge difference. If you look at these numbers, you'll understand why I said "changing your salt is the best investment in your health!"

▼ [Deep Dive] The secret of salt that creates a "rust-free body" 

It's not just delicious. He also talks about the "reducing power (=power to prevent aging)" of natural salt, with experimental images.

▶︎ [ [Build a healthy body with the reducing power of natural salt!] ]

Just look at this and you won't go wrong! 3 tips for choosing salt

So how can you tell if something is "real"? Don't be fooled by words like "natural" or "organic" on the packaging.

All you need to look at is the back side. All you need to look at is "Display all together (label)"! If you check these three keywords , the whole mystery will be solved.

① Is the only ingredient listed "Seawater (Japan)"? [This is important!]

First, take a good look at this. "Salt made in Japan = Japanese seawater" does not necessarily mean .

• Common "fake natural salt" :
  Have you ever seen "sun-dried salt (Mexico, Australia), seawater (Japan)" listed as an ingredient? This is what you see in the famous "X-salt" commercials and the "coarse salt" sold cheaply at supermarkets. In fact, this is cheap salt imported from overseas, dissolved in water and reprocessed in Japan (recycled salt).
• Kokako Shoten's Commitment :
  We only select salt made from 100% Japanese seawater , such as seawater from Ishigaki Island, Okinawa . Salt that has been dried and then brought across the ocean, or salt made from freshly caught seawater that has been crystallized on the spot. Can you guess which is more full of "living energy"?

② Is there an "ionic membrane" in the process?

This will definitely be on the test! (laughs)

• Words to avoid : "ion membrane," "standing kettle," "dissolution"
  These are industrial processes that use electricity to efficiently mass-produce minerals, and along with impurities, they also remove important minerals.
• Recommended spellings : "reverse osmosis membrane," "pan-fired pot," and "sun-dried"
  These are evidence that the water has been carefully concentrated while retaining the minerals. A reverse osmosis membrane is a filter that allows only minerals to pass through, while blocking out impurities such as microplastics from the ocean.

3. Moist? Smooth?

The texture of the salt is also an important clue. Genuine salt, which is rich in magnesium (a bittern component), absorbs moisture from the air and becomes "moist." Conversely, salt that remains too runny may contain additives such as "anti-caking agents," or may be extremely low in minerals.

[Why I don't use rock salt as my main ingredient]

Have you ever thought that pink rock salt is stylish and healthy? In fact, rock salt is fossilized ancient ocean waters. Over the long period of time, the water-soluble "bitter (magnesium)" is lost in the crystallization process. If you look at the ingredients list, you'll find that most rock salt is close to 99% sodium chloride, just like refined salt . This is why rock salt stays hard and dry without absorbing moisture.

I believe that for the bodies of Japanese people, who are surrounded by the sea, the best fit is not fossils, but rather "the whole sea of today (sea salt)" with its well-balanced minerals.

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(Please stop here for a moment.)

I've explained how to choose in a very arrogant manner, but why do I always insist on recommending "home-cooked meals" and " good salt" ?

This is due to the "reality of the industry" that she witnessed while helping her husband run a restaurant.

I'll be honest. In a restaurant, where do you think it's easiest to cut costs (price)? The main ingredients? No, no, it's not that. It's the condiments .

We use a lot of salt in particular. Would it be possible to use handmade natural salt like the one we sell, which costs several hundred yen per 100g, for soups and seasonings that we make in large quantities every day? Sadly, it would not be viable as a business.

In order to keep costs down, many stores are forced to use refined salt that costs around 100 yen per kilogram, or salt that contains umami seasonings.

"I get extremely thirsty after eating out"

Have you ever experienced this? It's not just because the taste is strong, but it's also a sign that your body is trying hard to dilute the refined salt (high in sodium) and additives, and is screaming, "Give me water!"

In fact, when I was helping out at the restaurant, I often ate the restaurant's food as a staff meal. When I did that, I would suddenly get thirsty and crave water.

Also, all the local girls working at the beauty salon I used to run would carry their own water bottles and force me to drink water, saying, "Kashui! Kashui! (Drink water! Drink water!)" (laughs). Thinking about it now, I think it has to do with the " eating out culture" that is so deeply rooted in Taiwan. But actually, just drinking water isn't enough.... Tears

That's why I want to say loudly: "At the very least, when it comes to the food you eat at home, please use real salt that will protect your body!"

Even if it costs a few hundred yen per 100 grams, in the first place, a household only makes enough for three or four people at most. You don't use kilograms a month, do you? (laughs) So, even if it's a little more expensive, if it helps protect your family's health, frankly, it's not a cheap investment! Switching to good quality salt will bring out the flavor of the ingredients so much that you'll feel like your cooking skills have improved (laughs).

▼These are the “salts of life” that I always use at home !

[ Here are the salts I actually use every day ]

"But manager, I end up eating out a lot because of work-related social interactions..."

I know there are people like that. I understand, there are nights when you just can't say no (tears). But, have you ever felt like you were sluggish or that it was getting harder to lose weight after eating out so often?

In fact, this may not just be caused by overeating, but by a "serious mineral deficiency (slow metabolism)" caused by refined salt and additives.

For all you restaurant warriors, I'll share with you my secret "metabolism maintenance tricks." After reading this, you won't be afraid to eat out!

▼ [Must read] For those who are worried about not losing weight because they keep eating out 

If you're restricting your diet but still not losing weight, could it be because your metabolism is stalling due to a lack of minerals? We'll reveal how to supercharge your metabolism while eating out using magnesium, a natural component found in the ocean.

▶︎ [ For those who can't lose weight despite dieting: How to supercharge your metabolism with natural ingredients from the sea ]

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The two giants of Okinawa that Kogata Shoten is in love with

Now, back to salt.

There are many natural salts in the world, but at Kogako Shoten we are particular about using salt from Ishigaki Island and Miyako Island in Okinawa because the sea there is overwhelmingly beautiful!

I'd like to introduce two that I actually visited, experienced the passion of the makers, and was convinced were "this is it!"

1. Miyakojima Snow Salt: Guinness World Record-certified for its mineral content

As its name suggests, it is as smooth as powder snow, but when you touch it with your fingers, it feels moist and sticks to your skin. Its most notable feature is its overwhelming mineral content . It has even been recognized by Guinness as the salt with the most mineral components in the world, making it a truly outstanding product.

Why does it have so many minerals? The reason lies in the way it is made , which is unique in the world.

When making regular salt, the "bittern" (minerals such as magnesium) separates as a liquid during the crystallization process. However, Yukishio is different.

The pumped-up underground seawater is sprayed onto a hot metal plate and evaporated in just two seconds . Because the water evaporates in an instant, there is no time for the bittern and salt to separate. In other words, none of the ocean's components are discarded, and all are made into a solid .

This is why Yukishio is called "the sea itself." It's not just sodium chloride, but the balance of seawater's components can be absorbed into your body as is. Isn't that amazing?

[Manager Miko's "Tips for Use"]

• Reuse to prevent moisture!
  Snow salt is rich in magnesium and absorbs moisture very easily (it hardens easily, which is proof that it contains no additives!). When storing it in a container, you can keep it dry by reusing the desiccant (silica gel) that comes with seaweed and dried foods instead of throwing it away .
• When cooking brown rice
  When I cook brown rice, I always add snow salt (about half a teaspoon for 2 cups of rice). The minerals help the water penetrate and soften the bitterness (phytic acid) that is unique to brown rice, resulting in fluffy, delicious rice.

2. Chef's Choice: Ishigaki Salt

This salt is made by low-temperature drying and has a slightly granular texture. In fact, we use this "Ishigaki Salt" in 80 to 90 percent of our cooking. This is because the granules are firm and easy to sprinkle on ingredients, it's reasonably priced, and the flavor is well-rounded and outstanding, making it the easiest to use in everyday cooking.

• [Secret 1] The seawater in the "sacred area" where people cannot enter :
  This salt is produced in Nagura Bay on Ishigaki Island. This is a protected area within a national park that is also registered under the Ramsar Convention. Because human access is strictly regulated, the sea boasts a miraculously clear transparency, with no pollutants such as domestic sewage entering. "Beautiful salt can only be produced from beautiful seas." When I saw the sea at the local factory, I understood all too well what this meant.
• [Secret 2] The sweetness of calcium grown in coral :
  If Yukishio is the "king of magnesium," Ishigaki salt is the "queen of calcium." This salt, which is grown in the ocean where coral reefs spread, is rich in calcium derived from coral. That's why it's not just salty, but has a smooth, mellow sweetness .

[Manager Miko's "Tips for Use"]

• As a main seasoning !
  Yukishio is powdered and requires some skill to handle, but Ishigaki salt is "grains that are easy to pick up with your fingers," making it easy to adjust the saltiness! This one bottle will determine the flavor of your everyday cooking, whether it's stir-frying, soup, or seasoning.
• For meat and fish
  If you shake it just before cooking, the grains will slowly dissolve, bringing out the delicious flavor of the ingredients.
• Onigiri (※Caution!)
  If you sprinkle this salt on freshly cooked rice and make it into a ball, the sweetness of the rice will explode. To be honest, your kids will never be able to eat convenience store onigiri again (the taste is so different they can't go back) , so be prepared for that! (lol)

If you're wondering, "Which one should I choose?" , check out this comparison article.

▼ [Thorough comparison] Which one is right for you?
Snow salt, Ishigaki salt, or sun-dried salt? The store manager explains the characteristics of each and how to use them correctly without making mistakes.
▶︎ [ Comprehensive Comparison: Yukishio, Ishigaki, and Sun-dried Salt... Which to Choose? A Professional's Guide to "How to Use Them" and "Next-Generation Salt" ]

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Not just for cooking! Living with natural salt

It would be a waste to just eat real salt. Because it is a mass of minerals, I also recommend using it in the following ways.

• As a bath additive (bath salts) :
  Adding a handful to your bath will have a great effect on sweating! The osmotic pressure of the salt will also make your skin smooth. Adding refined salt will just make the water hot, but adding natural salt will quickly turn it into a mineral hot spring.
• Nasal irrigation (it doesn't hurt!) :
  Have you ever thought, "Nasal irrigation sounds painful..."? In fact, if you use salt water with the same concentration as bodily fluids (about 0.9%), it won't sting at all! If you dissolve natural salt in warm water and wash your nose with it, pollen and dirt will be thoroughly removed, leaving you with a refreshing feeling that will change your world.
• Salt water gargle :
  If your throat is itchy, add about half a teaspoon of salt to a glass of water and gargle. It's also great for preventing dry throats.
• Homemade tofu :
  Amazingly, if you have "Yuki Shio" (snow salt), which is rich in bittern ingredients, and soy milk , you can make tofu at home.

▼ [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 ]

Summary: Why not start by changing just a little bit?

You may have the image that "salt = bad," but that only applies to "refined salt." "Whole salt," born from the ocean, the source of our life, is actually the very energy our bodies crave.

It can be difficult to suddenly change the seasonings in your home. Why not start by changing the salt you put on your fried eggs every morning, or the pinch of salt you add to your hot water?

"Huh? It tastes delicious." "Huh? I've been feeling good lately."

This small sensation is a sign that your cells are happy. Rather than trying to cut down on salt intake, try consuming a moderate amount of delicious salt to nourish both your body and mind. After three months, you'll be looking forward to looking in the mirror!

▼Click here for a list of "Okinawa natural salt" carefully selected by Manager Miko

Related articles

▼ [Truth] Why do doctors tell you to reduce salt intake? 

The common belief that "salt = bad" may change. The real reason we stopped reducing salt intake, unraveled from history and the body's mechanisms.

▶︎ [ Shocking] The myth of low salt intake: A lie? The health problems caused by a lack of salt and why I continue to choose natural salt ]

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 ]