Recipes that make the most of salt


Recipes that make the most of salt

by: Okinawa Convention & Visitors Bureau | .
. | .
published: August 19, 2015

Boiled chicken seasoned with red and white salt

Ingredients [ 2~3 servings ]


  • Boiled chicken
  • Chicken breast
  • (2 pieces)
  • Onion (1/4)
  • Carrot (1/4)
  • Celery (1/4)
  • Bay leaf (1)
  • Water (700cc)
  • Cooking sake (70cc)
  • Salt (1 Tablespoon)


  • Leek (chopped)1/4
  • Sesame Oil(small amount)
  • Soy sauce (small amount)


  • Red and white salt Roasted   salt (proper quantity)
  • Red edible flower (If not available, substitute with red food coloring) proper quantity


  1. Mix B ingredients.
  2. To make red and white salt. Red:mix edible flowers and roasted salt in a food processor. White:use roasted salt by itself.
  3. Put B on top of sliced chicken, accompanied by red and white salt.Use salts as desired.

Mibai (grouper) cooked in brine

Ingredients [ 3~4 servings ]
*Any light white fish, such as cod, can be substituted.

  • Cod (1 whole fish)
  • Salt (800g)
  • Egg whites (1 and a half)
  • The amount changes depening on the fish size.


  1. Mix salt and the egg whites.
  2. Cover the Mibai with the mixture.
  3. Bake at200℃ for 40~50minutes.

To remove a strong meat taste or fishiness!

To lessen a strong meat flavor, sprinkle salt over meat, rub and wash off. Salt also functions as a sanitizer for meat and fish. Washing fish in a 3-4 percent salt solution can remove viscosity, the source of fishiness.

To bring out the true flavor of fresh ingredients!
Season shrimp and fish with sake to which has been added a dash of salt to bring out the true flavor of fresh ingredients.

– Okinawa Convention & Visitors Bureau