塩の選び方（栄養補給になる塩の選び方）

Hi, I'm Kodi. Let's study food together today. Today, I'm going to talk about how to choose salt. I don't know how to choose salt. I've heard a lot of people say, I don't know what to choose. I was also at a time when I was very confused about how to choose salt. There are so many kinds of salt on the market. There was only one way I could choose salt. So today, I'd like to share with you how to choose only one kind of salt. Today, I'm going to talk about seawater salt. At the end of the video, you'll ask me which one is better, seawater salt or rock salt. I'd like to explain that as well. Please watch until the end. So let's get started. Let's start with the conclusion. The only point when choosing salt is the process. What is the process? If you look at the back of the package of salt, I'm sure there's a process on every salt. It's very important to look at this process. In the process, salt can be divided into three types. They are purified salt, recycled salt, and natural salt. I'd like to explain these three things in detail today. First of all, it's purified salt. This purified salt has the word ion exchange membrane written on the process. What is this ion exchange membrane? This ion exchange membrane is used to make deep seawater in a short amount of time. That's why it's called ion exchange membrane. So think of it as a device that has an ion exchange membrane and can quickly evaporate water. This has the advantage of being able to use a lot of salt in a short amount of time, so it's cheap. However, the disadvantage is that it excludes minerals other than sodium. If you use this ion exchange membrane, 99% of the salt is made of sodium. That's why it's easy to get a little too much sodium. In general, this purified salt does not have minerals on the back of the package. So we don't know how much minerals are contained in each package. But we can imagine how much sodium is contained. To imagine that, we need the salt content. In the case of purified salt, the salt content is often 99g or 99.5g. In other words, 99% of the salt and less than 1% of the rest of the ingredients. So we can imagine that there is a low possibility that it contains minerals. We don't know exactly how much magnesium or calcium is in it, but we can imagine that there are few things other than sodium. So I don't really recommend purified salt. So what about purified salt? When I hear the name of this purified salt, I don't think it's a good name. But in my opinion, it's not that bad. What is purified salt? For example, it is purified salt that has been imported from overseas and is soaked in Japanese seawater again. In general, if there is a word yokai in the process, it means purified salt. However, it is important to note that some purified salts use a vertical side to remove minerals, and some purified salts use a flat side to leave minerals. So if you're going to use purified salt, I recommend you use something that says yokai hiragama. What is this hiragama? It's an open pot with no lid, and it's a slow-cooking method. This is hiragama. So it takes a lot of time. It takes a lot of time compared to a vertical pot. So it's a process that you can't make so much salt at once. However, the advantage is that it contains minerals. The amount of minerals is more than purified salt. The price of purified salt is lower than that of natural salt, so if you want to get a good amount of minerals at a reasonable price, I think you should choose the one that says yokai hiragama. In the case of purified salt using yokai hiragama, the amount of salt is usually about 91g or 93g. I also have a purified salt of yokai hiragama, and I have this coarse salt at home. I use this purified salt especially when I boil vegetables. I hesitate to put a lot of natural salt when I boil vegetables. I don't want to use natural salt when I boil pasta. I'll throw away the hot water. That's when I use this purified salt. So you can buy this purified salt for about 200 to 300 yen, about 600g. I think it's a good idea to keep this purified salt at home. In addition to this coarse salt, I also use a purified salt called shimamaasu. I think this coarse salt or shimamaasu is often sold in supermarkets. If you find it, I think it would be nice if you could try it. So, natural salt. The keyword is that the word hiragama and tenpi are written on the back of the pot. Sometimes it's written on both sides, and sometimes it's just tenpi. As I mentioned earlier, hiragama is a method of boiling slowly. Tenpi is a process of slowly evaporating seawater using the power of the wind and the sun. So you can see that it takes a lot of time. It's an old-fashioned way of making it. So there is a disadvantage that the price goes up because it cannot be mass-produced. There is also a big advantage that it contains a lot of minerals. Depending on the material, some minerals remain as supplements. This is also shown in the amount of salt. Most of this natural salt contains 90g of salt. Some of them are 86g or 85g. That's how much minerals it contains. I always keep natural salt at home. Minerals that can be obtained from salt are magnesium, calcium, potassium. I think these three are the main ones. Especially magnesium is a very important mineral. For example, if you eat too much sweet food or too much carbohydrates, or if you have a high-protein diet, or if you're under a lot of stress, magnesium is consumed a lot. So if you can get it from salt, it's a very good ingredient. So if you've been under a lot of stress lately, or if you love sweets, I think it's a good idea to keep this natural salt at home all the time. I buy and use sea salt, Hottie salt, and French salt, Grossel, in rotation. So if you have any natural salt that you use, please let me know. There's a very famous salt that didn't come into this process. It's called Neuchemers. Please think of Neuchemers as a different kind of salt. The manufacturing process is completely different. So it's famous for having a lot of magnesium content. I think Neuchemers is good if you want to replenish magnesium from salt, but it's very expensive. It's expensive, so I don't use it. So I think you can think of Neuchemers as a different kind of salt. One more thing I get a lot of questions about is rock salt. The question, what about rock salt? Rock salt is also a kind of natural salt, so I think it's good. But I use salt made from seawater. The reason is the difference in minerals. Compared to salt made from seawater and rock salt, the amount of minerals in rock salt is mostly made from seawater. Of course, when it comes to Himalayan pink salt, it also contains minerals such as iron and copper that are not included in seawater, so I think it's a very good salt. However, the amount of iron in 100g is about 8mg, so I don't think it's enough to replenish iron with a pinch of rock salt. Considering that, I personally feel that seawater salt is more usable as a mineral supplement. So what I have at home is mainly seawater salt. I don't mean that rock salt is bad. The good thing about rock salt is that it can bring out the characteristics of the ingredients. It makes the food delicious. Depending on the type of rock salt, some make the meat very delicious, and some rock salt suppresses the bitterness of vegetables. Of course, seawater salt has the same characteristics. So you need rock salt to enjoy cooking, and I think it's a very good salt to color the food. If you have a favorite rock salt, I'd like you to use it. After all, the meaning of eating is fun. Let's use rock salt to enjoy eating. How was it so far? The important thing when choosing salt is the process. I'd like you to take a good look at this and choose salt at the supermarket. Lastly, I'd like to talk a little bit about the ingredients. I think seawater salt is the best for the ingredients. I think there are two things, seawater and carbonated magnesium. I put this in to prevent humidity. It's not like there's any benefit to the body, so I don't think it's necessary. I only use salt that says seawater. So if you don't need to be smooth, please choose salt that only says seawater. So how was today's story? Today, I talked about the points of how to choose salt. I also use a lot of different kinds of salt. I use various kinds of salt, such as Neotty salt, Hyakushoan salt, and Uminosei salt. When you travel to various places in the area, you can find delicious salt. It's fun to enjoy each person's individuality. In order to make food delicious, and to replenish minerals in your body, and to make your body healthy, let's use this salt. And please pay attention to the amount of salt. I think it's a good idea not to use salt that's biased against sodium. That's all for today's video. If you found today's video helpful, please give us a thumbs up. If you haven't subscribed to our channel yet, and miraculously made it this far, please subscribe to our channel. I hope we can continue to study food together. See you in the next video. Thank you for watching today. See you. Bye bye.