Salt
Commonly used salt.
With over 99% sodium chloride and no added magnesium carbonate, it is suitable for normal cooking.
ordinary salt
Salt used for pickling and processing.
The sodium chloride content is over 95%, and it is moist with a lot of bittern. Therefore, it is cheaper than dry salt and is often used for commercial purposes.
Table salt, cooking salt, kitchen salt
Sodium chloride is 99% or more and 0.4% magnesium carbonate is added.
Due to the addition of anti-caking magnesium carbonate, it is smooth. However, magnesium carbonate is difficult to dissolve in water, so it becomes cloudy when used in soups and the like.
refined salt
Sodium chloride is 99.5% or more and magnesium carbonate is added at 0.3%.
Therefore, it has a strong salty taste and is smooth.
grilled salt
Salt is baked at a high temperature to make it smooth.
The bittern, which is low in water and tends to absorb water, changes with heating, making it difficult to harden.
natural salt, natural salt
Although there is no clear definition, it is generally bitter and wet. (Generally, the more bittern, the more complex the taste and the less salty.)
Ara-salt (flake salt)
It is made into flaky crystals by heating in a flat pot during salt production. Compared to normal square salt crystals, they are about twice as big and about half the weight.
It dissolves well in water and easily sticks to food.
rock salt
Salt from rock salt layers buried underground.
Some have flavor due to trace ingredients such as minerals.
Ajishio
This is the product name of AJINOMOTO. Salt made by adding kelp umami ingredients to edible salt.
If you use a small amount of salt, you don't have to worry about it that much, but if you use a large amount of salt, there will be a difference in the saltiness even if you measure it by weight or volume depending on the type of salt. (Because the amount of sodium chloride contained is different) You must always be aware of that.